Jump to Recipe 
These grain free Gingerbread Whoopie Pies have loads of molasses flavor with warm spices and a soft cream cheese filling with a dairy free option. They’re gluten free, paleo friendly, easy to prepare and an extra special treat for the holiday season!
These Whoopie Pies were a huge hit with my family and I know you’ll love them too!
I tested the recipe twice – both the cookies and the filling and found the perfect combination.
You have options with these cookies. You can make them fully grain free and dairy free or just grain free depending on your dietary needs.
Both ways, you get chewy, soft, gingerbread cookies with a sweet creamy filling that’s just a little bit messy (good messy!) and a whole lot of delicious!
Let’s get into all the recipe details. I can’t wait to share these with you!
What You Need to make Paleo Gingerbread Whoopie Pies
You’ll see all the options for swapping out ingredients below. Exact amounts and a printable version can be found in the recipe box at the end of the page.
Cookie Dough:
unsalted butter or vegan butterpure maple sugar, or coconut sugarblackstrap molasseseggspure vanilla extractblanched almond flourtapioca flour or arrowroot cinnamongingerclovesbaking sodafine sea salt
Filling:
dairy free cream cheese, like Kite Hill, or regular, if dairy is okayunsalted butter or vegan butterorganic powdered sugar, or powdered monk fruit sweetener pure vanilla extractcinnamon, optional
How to Make these Paleo Whoopie Pies
Begin with the cookie dough. The dough will need to chill for at least two hours, so don’t preheat the oven yet.
In a large bowl with an electric hand mixer, cream together the butter, maple sugar and molasses until smooth, then beat in the egg and vanilla.
In a separate bowl, combine the almond flour, tapioca, spices, baking soda and salt.
Stir the dry mixture into the wet until a thick sticky dough forms. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours or up to one day.
Preheat your oven to 350°F and line two large cookie sheets with parchment paper. Using a medium cookie scoop, scoop the chilled cookie dough evenly onto the baking sheet – they will spread.
Make sure you have an even number since we’re making sandwich cookies!
Bake, one batch at a time, until set in the center. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to cooling racks to cool completely.
While the cookies cool, make the filling.
In a large bowl with an electric hand mixer, cream together the cream cheese and butter until creamy, then beat in the powdered sugar or monk fruit.
Beat in the vanilla and mix until very creamy. Add cinnamon if desired.
Chill the frosting in the refrigerator for about 20 minutes or longer if you want a firmer texture. This frosting will remain soft if it’s not chilled.
Spoon the frosting onto half of the cookies, on the flat side, then top with another cookie, flat side down.
How to Store These Gingerbread Whoopie Pies
I like to store these cookies in a container in the refrigerator to keep the frosting from seeping out the sides of the cookies.
The cookies will firm up a little TOO much in the refrigerator though, so make sure you let them sit out at room temperature for 30 minutes or so before serving.
They’ll last up to 5 days in the refrigerator, although it’s unlikely that they’ll stay that long without being devoured first!
I hope you’re ready for a seriously yummy gingerbread treat that you won’t believe is paleo friendly!
Grab your ingredients and your favorite mixing bowls because it’s time to bake – let’s go!
Gingerbread Whoopie Pies {Grain Free, Paleo}
Gingerbread Whoopie Pies {Grain Free, Paleo}
These grain free Gingerbread Whoopie Pies have loads of molasses flavor with warm spices and a soft cream cheese filling with a dairy free option. They’re gluten free, paleo friendly, easy to prepare and an extra special treat for the holiday season! Prep Time: 25 minuteschilling time: 2 hrsCourse:Baking/DessertCuisine:American, christmas, holiday, PaleoKeyword:christmas, cookies, gingerbread, gluten free, grain free, paleoServings: 12 sandwich cookies
Print this RecipeDid you make this recipe?Leave a review from votes
Ingredients
Cookie Dough:
1/3cupunsalted butter
or vegan butter
2/3cuppure maple sugaror coconut sugar 1/3cupblackstrap molasses1large eggat room temperature1teaspoonpure vanilla extract2 1/4cupsblanched almond flour1/4cuptapioca flour1teaspoonground cinnamon1teaspoonground ginger1/2teaspoon ground cloves1teaspoonbaking soda1/2teaspoonfine sea salt
Filling:
2/3cupdairy free cream cheeselike Kite Hill, or regular, if dairy is okay1/3cupunsalted butter or vegan butter, softened1 1/2cupsorganic powdered sugaror powdered monk fruit sweetener1/4teaspoonpure vanilla extractPinchcinnamonoptional
Instructions
Cookie Dough:
In a large bowl with an electric hand mixer, cream together the butter, maple sugar and molasses until smooth, then beat in the egg and vanilla until creamy.In a separate mixing bowl, combine the almond flour, tapioca, spices, baking soda and salt. Stir the dry mixture into the wet until a thick sticky dough forms. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours or up to one day.Preheat your oven to 350°F and line two large cookie sheets with parchment paper. Using a medium cookie scoop (about 1 1/2 tablespoons) scoop the chilled cookie dough evenly onto the baking sheet, at least 2” apart since they will spread. Make sure you have an even number since we’re making sandwich cookies!Bake, one batch at a time, for 10-11 minutes or until set in the center. Allow the cookies to cool on the baking sheet for about 5 minutes, then carefully transfer to cooling racks to cool completely.
Filling:
While the cookies cool, make the filling.In a large bowl with an electric hand mixer, cream together the cream cheese and butter until creamy, then beat in the powdered sugar or monk fruit. Beat in the vanilla and mix until very creamy. Add cinnamon if desired.Chill the frosting in the refrigerator for about 20 minutes or longer if you want a firmer texture. This frosting will remain soft if it’s not chilled.Spoon the frosting onto half of the cookies, on the flat side, then top with another cookie, flat side down. Enjoy right away, or store in the refrigerator until ready to serve. Store leftover cookies in a sealed container, or tightly wrapped in the refrigerator.
Recipe Notes
*Nutrition is calculated using powdered sugar in the filling. Using monk fruit will reduce sugar content and calories.
Nutrition
Calories: 342kcalCarbohydrates: 26gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 192mgPotassium: 203mgFiber: 2gSugar: 19gVitamin A: 505IUVitamin C: 1mgCalcium: 95mgIron: 2mg
Did you make this recipe?
Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma
Want More Paleo Christmas Cookie Recipes? Try One of These!
Chocolate Crinkle Cookies
Paleo Spritz Cookies
Perfect Paleo Cut Out Sugar Cookies
Chocolate Paleo Sugar Cookies
Homemade Thin Mint Cookies
Paleo Buckeyes
Maple Walnut Sugar Cookies
Paleo Gingersnaps
Soft Gingerbread Cookies
Vegan Ginger Molasses Cookies
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!