Whoopie Pie

• 1 1/2 cups Bobs Red Mill All-Purpose Gluten-Free Baking Flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup arrowroot
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 cup melted refined coconut oil or canola oil
• 2/3 cup agave nectar
• 1/2 cup unsweetened applesauce
• 2 tablespoons vanilla extract
• 2 1/4 cups Ricemellow Creme (see page 17)

1. Preheat the oven to 325F.
2. Line 2 rimmed baking sheets with parchment paper and set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, arrowroot, baking soda, xanthan gum, and salt.
4. Add the coconut oil, agave nectar, applesauce, and vanilla and mix with a rubber spatula until the mixture forms a smooth dough.
5. Drop the dough by the teaspoonful onto the prepared baking sheets about 1 1/2 inches apart.
6. Using the palm of your hand, gently flatten each cookie to help it spread.
7. Bake for 7 minutes, rotate, and bake until the cookies are firm to the touch and golden brown on the outside, about 7 minutes more.
8. Let cool for 15 minutes on the baking sheets.
9. Spoon 3 tablespoons of Ricemellow Creme on the flat side of a cookie.
10. Top with a second cookie.
11. Repeat with the remaining Ricemellow Creme and cookies.

red, cocoa, arrowroot, baking soda, xanthan gum, salt, coconut oil, nectar, unsweetened applesauce, vanilla, ricemellow creme

Taken from www.epicurious.com/recipes/food/views/whoopie-pie-378087 (may not work)