Oatmeal Whoopie Pies with Orange Buttercream Frosting

It's pretty hard to visit Lancaster, Pennsylvania, and not leave with a few whoopie pies for the journey home. A whoopie pie is a cross between a cake, cookie, and pie with plenty of flavor combinations to make any dessert lover happy. However, the most traditional flavors are chocolate, red velvet, and pumpkin filled with white buttercream frosting.

While there is a lot of controversy surrounding where whoopie pies originated from and being born and raised in Lancaster, Pennsylvania - I'll say that if the whoopie pie you are eating isn't from Lancaster, it isn't a traditional whoopie pie!

In my quest to health-ify everything we make/eat, I took on the challenge of re-creating whoopie pies in a gluten free, full of flavor way. 


What you'll need for the Whoopie Pies:

  • 4 tablespoons of kerrygold butter
  • 1/2 cup of maple syrup
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1cup of steel cut oats (cooked)**
  • 1 cup of gluten free flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of sea salt
  • a handful or two of dried cranberries
  • a handful of shredded coconut
  • orange zest
  • a generous squeeze of fresh orange juice
  • 3 droppers of TeaZen - Defense

What you'll need for the orange buttercream filling

  • 2 cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of almond or coconut milk
  • 1/4 cup of kerrygold butter
  • 1/4 cup of palm shortening
  • a bit of orange zest
  • a generous squeeze of fresh orange juice
  • 3 droppers of TeaZen - Defense

Whoopie Pie Directions:

Preheat oven to 350 degrees

**You will need to cook the steel cut oats in order for consistency to be correct.  Bring 3 cups of water to a boil with 1/4 teaspoon of sea salt.  Pour oats into the boiling water and reduce the heat.  Oats will take 10 - 15 minutes to cook until desired consistency.  Allow oats to cool before incorporating into the batter.**

Once the oats have cooled mixed all of the above ingredients together.  And use a small ice cream scoop for each whoopie pie portion or about 1 1/2 tablespoon size.  Quantity will vary depending on how big or small the whoopie pies are. 

Line a baking tray with parchment paper to place dough on and bake for about 12 - 15 minutes.  Use a toothpick or fork to check the batter to be sure the cookies are thoroughly baked.

Allow whoopie pies to fully cool before frosting/filling

To make the buttercream - combine all ingredients into a mixing bowl and beat to a frosting like consistency.  Depending on the thickness of the frosting you can add additional almond or coconut milk to think out the frosting.

Use a cake decorator piping bag to fill the whoopie pies and store in the refrigerator.  The whoopie pies may weep due to the moisture in the steel cut oats.  Which is simply reason enough to share with friends!

[Buttercream recipe was modified from Brittany Angell]