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Kid Safe Whoopie Pies Recipe

Craving the deliciousness of Amish market whoopie pies but worried about raw eggs? This recipe delivers the same soft, chocolatey cookies and creamy filling, completely egg-free and kid-approved! These aren't your average pies—they're big, fluffy chocolate cookies sandwiched with a dreamy, no-egg buttercream. Perfect for bake sales, parties, or a sweet treat anytime. Get ready for a whoopie pie experience the whole family can enjoy!

Prep Time 30 mins
Cook Time 40 mins
Calories 242.9 kcal
Protein 5g
Rating 3.6 (5 Reviews)
Kid Safe Whoopie Pies

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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How to Make Kid Safe Whoopie Pies

  1. Preheat oven to 350°F (175°C).
  2. In a small bowl, whisk together 1 cup boiling water and ½ cup unsweetened cocoa powder until smooth. Cool for 5-10 minutes.
  3. In a large bowl, cream together 1 cup shortening and 1 ¾ cups granulated sugar until light and fluffy.
  4. Add the cooled cocoa mixture, 2 large eggs, and 1 teaspoon vanilla extract. Mix well.
  5. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Drop rounded tablespoons of batter onto greased baking sheets, leaving about 2 inches between each cookie.
  8. Flatten slightly with the back of a spoon.
  9. Bake for 10-12 minutes, or until edges are set and the centers are slightly soft.
  10. Remove from oven and let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
  11. **Filling:** In a medium saucepan, whisk together ¼ cup all-purpose flour and a pinch of salt.
  12. Gradually whisk in 2 cups milk until smooth.
  13. Cook over medium-high heat, stirring constantly, until the mixture thickens significantly (about 5 minutes).
  14. Remove from heat and pour into a bowl. Cover and refrigerate until completely chilled (at least 2 hours).
  15. In a medium bowl, cream together ½ cup shortening, 3 cups powdered sugar, and 1 teaspoon vanilla extract until light and fluffy.
  16. Add the chilled milk mixture and beat for 5-7 minutes until fluffy and smooth.
  17. Spread filling onto one half of the cooled cookies. Top with remaining cookies to create whoopie pies.
  18. Wrap individually in plastic wrap and store in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

81g

Fat

15g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Drop Cookies Pies And Tarts Desserts Lunch Oven Potluck Finger Food Holiday Event Kid Friendly Picnic Vegetarian Cakes Cookies And Brownies Pies Chocolate Dietary Gifts Cake Fillings And Frostings Comfort Food Taste Mood To Go Equipment Number Of Servings Presentation