Now, Why This Recipe and What Makes It Special?

This is a gluten-free coconut whoopie pie cookie. It’s a soft, sandwich-style treat you can share with guests, make for your kids, or just keep on hand at home for when a sweet tooth hits. I’m really happy to be able to share this recipe—it’s simple, satisfying, and genuinely enjoyable.

The cookie has a soft top and bottom, and since it's filled with a creamy center, I decided to call it a whoopie pie. It isn’t fluffy like a classic whoopie pie, but it’s soft and chewy in a way that works really well. The coconut flavor comes through nicely—enough to make you think of something tropical, but not so much that it takes over.

What makes this recipe stand out is that you wouldn’t even know it’s gluten-free. It doesn’t have that telltale “gluten-free” texture or taste. The cookie itself is sweetened with honey, so the flavor is a bit more subtle and mellow than if you'd used sugar. I really like that it isn’t overly sweet on its own.

The frosting is a buttercream-style filling, and you can adjust the sweetness depending on your preference. Add more powdered sugar for a sweeter cookie, or reduce it and increase the butter if you want a creamier, less sweet version. Either way, it’s flexible. That said, I do recommend keeping these refrigerated. Once the frosting sits out too long, especially at room temperature, it can start to separate a bit—more like the solids pulling away from the liquids. It’s not ideal, and keeping the cookies chilled helps avoid that.

Letting them sit out for about 5 to 10 minutes before eating softens them just enough to enjoy without them falling apart. One sandwich cookie is usually enough to satisfy a craving. The almond flour adds a nice nuttiness, and overall it’s a simple recipe that doesn’t take much to pull together.

Just mix the ingredients, shape and bake the cookies—only 10 minutes in the oven—then let them cool completely before piping in the frosting. Don’t overfill; a little frosting goes a long way. I had some leftover filling, so I piped the rest into an airtight container and froze it. It should keep well for a few months, and I’ll just defrost and reuse it later.

Overall, it’s a straightforward but really satisfying dessert. Nothing too complicated, just a good, reliable treat that happens to be gluten-free, soy-free, and gum-free. I think it’s worth trying for sure.

Ingredient Call-Outs and Swaps

These are made with almond flour, cornstarch, honey, and melted butter. I used coconut extract for the base, and that alone gives enough flavor without needing to add shredded coconut. If you don’t have coconut extract, vanilla or almond extract would both work—just know the overall flavor will shift slightly.

For the filling, I went with a basic buttercream: softened butter, powdered sugar, and a bit of milk. You can adjust the sugar to your preference. I tend to keep it on the less sweet side so the cookie itself doesn’t get overshadowed. If you find the frosting is separating or too loose, you can refrigerate it for a few minutes and then whip it again. It usually comes back together without an issue.

Also, I had leftover frosting, so I piped the extra into a container and froze it. Should hold for a few months if you need it again later.

A couple of practical notes: when you pipe the filling, don’t overdo it. It’s easy to use too much and then have it squish out the sides when you press the cookies together. These are best kept in the fridge. Let them sit out for about ten minutes before eating so they’re not too firm.

How to Make It Your Own

The extract is an easy place to switch things up. Coconut works well here, but almond, orange, or even lemon extract would be interesting if you want something different. You could also try swapping in a bit of cocoa powder (maybe a tablespoon or two) for some of the almond flour if you want a chocolate version.

If you’re not using dairy, you can go with a dairy-free butter in the filling—just something firm enough to hold its shape. You could also mix in a little shredded coconut or some finely chopped nuts to add texture.

The cookie base is simple to double. If you want to prep ahead, bake the cookies, let them cool completely, and freeze them unfilled. Then just fill and assemble whenever you’re ready.

Pro Tip:
Oil your hands—really oil your hands—before handling the dough. It’s a soft, slightly sticky one, and trying to shape it with dry hands is just asking for frustration. A light coating of oil makes rolling, flattening, and transferring the cookies way easier (and way less messy).

Summary Notes:

These are soft, slightly chewy cookies with a mild coconut flavor and a creamy center. They’re gluten-free, soy-free, gum-free, and pretty low effort. Honey gives them a balanced sweetness, and the almond flour adds just a little nuttiness. They’re best chilled, or you can let them sit out a few minutes before eating. If you end up trying them with different fillings, extracts, or swaps, feel free to leave a comment. Always curious to hear how others make it work for them.