Breadcrumb Cookies with Peanut Butter Buttercream made into Whoopie Pies

Ok, this recipe is just plain fun!  You may know that I freeze my gluten-free breads if they aren’t eaten in a day or so.  Then I can make breadcrumbs or panko with the breads for use in other gluten-free recipes.  I like variety and having the gluten-free breads or breadcrumbs available allows me to try almost anything!

I saw a post by a young mother who said her children enjoyed making these cookies.  The recipe used breadcrumbs, so I just had to try it with my gluten-free breadcrumb stock.  They were as easy as she said and tasted good.  Also they made a lot of cookies–I had over forty 3-inch cookies after everyone had tried them.    So, I was sitting munching on a cookie, trying to decide if I wanted to make them more chocolaty (these were made with cocoa) when I though about making them into whoopie pies.  Fun!

I decided that I’d make a peanut butter buttercream for the middle.  Chocolate and peanut butter, always a winning combination.  I got accolades from my family and friends.  You will too!

Breadcrumb Chocolate Cookies and Peanut Butter Buttercream Whoopie Pies
  • 1¼ cup Baking Free™ gluten-free All Purpose Flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ⅓ cup baking cocoa
  • 1¼ cup sugar
  • ½ cup milk
  • 1 egg
  • 1½ teaspoon vanilla
  • ⅔ cups butter
  • 2 cups breadcrumbs
  • ½ cup butter, melted
  • 1 cup creamy peanut butter
  • 2 tablespoons milk
  • 2 cups powdered sugar
  1. Preheat oven to 350 degrees F. Melt butter and allow to cool. Sift flour, salt baking powder, cocoa and sugar. Combine milk, egg and vanilla. Add to dry ingredients. Mix. Add melted butter and breadcrumbs. Mix well. Let stand for 5 minutes while breadcrumbs absorbs into dough.
  2. Drop by spoonfuls onto parchment lined cookie sheet. Bake for 15 minutes or until done. Let cool completely. Makes 36 cookies.
  1. Beat melted butter and peanut butter in a bowl until mixed. Gradually mix in powdered sugar. Once thick add milk.
  2. Continue beating for about 2 minutes or until buttercream is spreadable and fluffy.
  3. Once cookies are completely cooled, spread about 2 tablespoons of buttercream on one cookie and top with second. Makes 18 whoopie pies.