A fun flavor combo for your favorite American cream-filled "cookie-pie-cake"! These Mini Gluten-Free Salted Caramel Chocolate Whoopie Pies are vegan, top-8 allergy-free, and a perfect adult & kid-friendly dessert recipe!
In a large bowl, mix together, in order, all the cake batter ingredients until smooth.
Place 1 tablespoon sized blobs on a baking sheet lined with a Silpat or parchment paper. (You should end up with 22 blobs, for 11 pies).
Bake the blobs 10 minutes, remove, and let cool completely.
Now make the marshmallow filling as per instructions linked above.
To make the salted caramel top, slowly microwave the caramels with the salt in the microwave until pliable.
To make the Whoopie Pies, take one cake half, place a small about of fluff on the flat side, place another cake half on top to close it. Spread on a teaspoon or so of the caramel and sprinkle with additional sea salt, if desired. Repeat for the rest of the pies.