Easy Chocolate Whoopie Pies (Egg-Free)

These Easy Chocolate Whoopie Pies are incredibly fluffy, rich, and uber chocolatey, giving you that deep, satisfying chocolate flavor in every bite. They’re completely egg-free, but you won’t miss them one bit. The texture and taste are spot on! This recipe is so easy to make from scratch! You don’t need any fancy equipment or hard-to-find ingredients. Just a bowl, a whisk, and a little bit of time, and you’ll have a delicious treat ready to go.

Oriana’s Thoughts On The Recipe

Hey there, food allergy warriors! I just have to share my latest baking obsession with you – these Easy Chocolate Whoopie Pies are an absolute game-changer.

They’re fluffy, soft, and tender cake-like cookies that are so rich and uber chocolatey, they practically melt in your mouth. They’re completely egg-free, making them perfect for anyone with an egg allergy or for those times when you simply run out of eggs.

What I love most about this recipe is that it’s made from scratch with simple, everyday ingredients you probably already have in your pantry. And guess what? You don’t even need a mixer! That’s right, just a bowl and a whisk, and you’re on your way to chocolate heaven.

These cake-like cookies are a hit with everyone who tries them. I made a batch for a family gathering last weekend, and they disappeared in minutes!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Ingredients You’ll Need, Substitutions & Notes

• All-Purpose Flour: Provides the structure for the cookies. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
• Cocoa Powder: Gives the cookies their rich chocolate flavor. Use good-quality cocoa powder for the best taste. Note: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise, this is especially important in egg-free baking. 
• Baking Powder & Baking Soda: These leavening agents help the cookies rise and become fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Brown Sugar: Adds sweetness and a bit of moisture.
• Buttermilk: Contributes to the tender texture and adds a slight tangy flavor. Note: You can substitute with a mix of milk and vinegar if you don’t have buttermilk.
• Neutral-Tasting Oil: Keeps the cookies moist without adding extra flavor. Note: Vegetable or canola oil works well.
• Sour Cream: Adds richness and moisture. Note: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.
• Pure Vanilla Extract: Enhances the flavor.
• Coffee Powder: Enhances the chocolate flavor and makes the cookies even more decadent. Note: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
• Hot Water

Marshmallow Filling:

• Unsalted Butter: Provides the creamy base for the filling.
• Powdered Sugar: Sweetens the filling and gives it structure.
• Marshmallow Fluff: Adds a unique texture and flavor. Note: If you are using my Homemade Eggless Marshmallow Fluff for the filling, I recommend making it in advance so it has time to set and cool before you make the filling.
• Pure Vanilla Extract: Enhances the overall flavor.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix The Dry Ingredients

Whisk flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.

Step 2 – Combine The Wet Ingredients

In another bowl, mix brown sugar, buttermilk, oil, sour cream, and instant coffee (if using); mix well. 

Step 3 – Mix Dry And Wet Ingredients

Add flour mixture and mix just until combined, then pour in hot water and mix until combined and smooth. Let the batter rest for 10 minutes. 

Step 4 – Form The Cookies & Bake

Spoon or scoop mounds of batter, about 1 1/2 tablespoons each, onto prepared baking sheets– about 3 inches apart. Bake the cookies for 8 – 10 minutes or until centers appear set and the tops spring back when lightly touched. Allow to cool completely before sandwiching.

Step 5 – Make The Filling

In a large bowl, beat the butter with a hand-held or stand mixer for 1 minute at high speed until completely smooth and creamy. Add the powdered sugar and beat until combined. Add the marshmallow fluff and vanilla and beat at medium-high speed until combined and creamy, for about 3 minutes.

Oriana’s Tip: If you are making my Homemade Eggless Marshmallow Fluff for the filling, I recommend making it in advance so it has time to set and cool before you make the filling.

Step 6 – Fill

Pair the cookies up based on their size. Pipe or spread filling onto the flat side of one cookie and sandwich with the other. Repeat with the remaining cookies. NOTE: You can spread the filling onto the flat side of the cookie with a knife or use a piping bag with a round tip. I use a piping bag fitted with an Ateco #808 piping tip.

Food Allergy Swaps

Dairy-Free: Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Here are my suggestions:

• Buttermilk: Make your own dairy-free buttermilk at home by mixing your favorite unflavored, unsweetened variety of non-dairy milk with vinegar. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. For the vinegar, I recommend apple cider vinegar or white distilled vinegar. Radio: 1 cup (240 ml) of plant-based milk + 1 tablespoon (15 ml) of vinegar. Mix the plant-based milk and the vinegar in a bowl, stir, and let it sit for 5-10 minutes. The milk will be slightly thickened, and you will see small curdled bits. That is okay!
• Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream. You can also use dairy-free plain yogurt. 
• Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butterand Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Variations & Additions

• Different Fillings: Experiment with different fillings, such as cream cheese, strawberry, or peanut butter, for a new twist on the classic Whoopie pie.
• Peppermint Twist: Add a teaspoon of peppermint extract to the filling for a refreshing, minty layer of flavor.
• Mix-Ins: Fold in some chopped nuts for added texture.

Storing and Freezing Instructions

• Storing: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: Wrap each whoopie pie individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

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Recipe Card 📖

Easy Chocolate Whoopie Pies (Egg-Free)

Oriana Romero

These EasyChocolate Whoopie Pies are incredibly fluffy, rich, and uber chocolatey, giving you that deep, satisfying chocolate flavor in every bite. They’re completely egg-free, but you won’t miss them one bit. The texture and taste are spot on! This recipe is so easy to make! You don’t need any fancy equipment or hard-to-findingredients. Just a bowl, a whisk, and a little bit of time, and you’ll have adelicious treat ready to go.

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time 10 minutes mins

Total Time 30 minutes mins

Servings 10 Sandwich Cookies

Instructions 

• Preheat oven to 375º F (º C). Line 2 baking sheets with parchment paper or silicone baking mat.

• In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt together. Set aside.

• In another bowl, mix brown sugar, buttermilk, oil, sour cream, and instant coffee (if using); mix well. Add flour mixture and mix just until combined, then pour in hot water and mix until combined and smooth. Let the batter rest 10 minutes.

• Spoon or scoop mounds of batter, about 1 1/2 tablespoons each, onto prepared baking sheets– about 3 inches apart.

• Bake the cookies for 8 – 10 minutes or until centers appear set, and the tops spring back when lightly touched. Allow cooling completely before sandwiching.

Make the Filling:

• In a large bowl, beat the the butter with a hand-held or stand mixer for 1 minute on high speed, until completely smooth and creamy. Add the powdered sugar; beat until combined. Add the marshmallow fluff and vanilla and beat on medium-high speed until combined and creamy, about 3 minutes.

Assemble:

• Pair the cookies up based on their size. Pipe or spread filling onto the flat side of one cookie and sandwich with the other. Repeat with the remaining cookies. NOTE: You can spread the filling onto the flat side of the cookie with a knife or you can use a piping bag with a round tip. I use a piping bag fitted with an Ateco #808 piping tip.

 
Storing: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Wrap each whoopie pie individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. 
Marshmallow Fluff: If you are using my Homemade Eggless Marshmallow Fluff for the filling, I recommend making it in advance so it has time to set and cool before you make the filling.
Food Allergy Swaps:
Dairy-Free: Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Here are my suggestions:

• Buttermilk: Make your own dairy-free buttermilk at home by mixing your favorite unflavored, unsweetened variety of non-dairy milk with vinegar. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. For the vinegar, I recommend apple cider vinegar or white distilled vinegar. Radio: 1 cup (240 ml) of plant-based milk + 1 tablespoon (15 ml) of vinegar. Mix the plant-based milk and the vinegar in a bowl, stir, and let it sit for 5-10 minutes. The milk will be slightly thickened, and you will see small curdled bits. That is okay!
• Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream. You can also use dairy-free plain yogurt. 
• Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butterand Earth Balance Vegan Buttery Sticksare my favorite butter substitutes for baking.

 
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
 
Recipe Tips:

• Measure the ingredients correctly. I highly recommend using a kitchen scale.
• Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
• Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
• Know your Oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
• Evenly-Sized Pies. Use a cookie scoop for consistent-sized pies that match perfectly when sandwiched together. I like to use my 1 1/2 tablespoons cookie scoop. 
• Cool Before Filling. Ensure the pies are completely cooled before adding the marshmallow filling to prevent melting.

 
Variations:

• Different Fillings: Experiment with different fillings, such as cream cheese, strawberry, or peanut butter, for a new twist on the classic Whoopie pie.
• Peppermint Twist: Add a teaspoon of peppermint extract to the filling for a refreshing, minty layer of flavor.
• Mix-Ins: Fold in some chopped nuts for added texture.

 

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Nutrition

Calories: 578kcalCarbohydrates: 93gProtein: 4gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 28mgSodium: 274mgPotassium: 181mgFiber: 3gSugar: 65gVitamin A: 323IUVitamin C: 0.02mgCalcium: 62mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 578

Keyword Basic recipes cookies egg-free