I often turn to unrefined sugar to sweeten my cookies because I love the crunchy texture it provides. But when it comes to whoopie pies, agave nectar works much better. The reason is simple: Traditionally, whoopie pies are built with cookies that are fairly squishy and cake-like by comparison—way more so than a typical cookie sandwich.

　　

Ingredients

makes 12

　　1 1/2 cups Bob’s 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

　　2¼ cups Ricemellow Crème

　　

Step 1

Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.

　　

Step 2

In a medium bowl, whisk together the flour, cocoa powder, arrowroot, baking soda, xanthan gum, and salt. Add the coconut oil, agave nectar, applesauce, and vanilla and mix with a rubber spatula until the mixture forms a smooth dough.

　　

Step 3

Drop the dough by the teaspoonful onto the prepared baking sheets about 1 1/2 inches apart. Using the palm of your hand, gently flatten each cookie to help it spread. 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. Let cool for 15 minutes on the baking sheets.

　　

Step 4

Spoon 3 tablespoons of Ricemellow Crème on the flat side of a cookie. Top with a second cookie. Repeat with the remaining Ricemellow Crème and cookies.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.