Craving a nostalgic treat without the gluten? Get ready to transform your dessert game with these irresistible Gluten-Free Moon Pies that are so delicious, you won't believe they're allergen-friendly! Imagine biting into a perfect sandwich of soft chocolate cookies, filled with fluffy marshmallow, and completely enrobed in rich melted chocolate - all without gluten. Whether you're celiac, gluten-sensitive, or just looking for a decadent dessert, these moon pies will become your new obsession!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 moon pies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup marshmallow fluff
- 1 cup chocolate chips for coating
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine 1 cup of gluten-free all-purpose flour, 1/2 cup of cocoa powder, 1/2 cup of sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk together until well blended.
- In another bowl, whisk together 2 large eggs, 1/4 cup of melted coconut oil, and 1 teaspoon of vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. The batter should be smooth and slightly sticky.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheet, leaving about 2 inches of space between each mound. Flatten each mound slightly with the back of a spoon to form a round shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once the cookies are completely cooled, spread about 1 tablespoon of marshmallow fluff on the flat side of half of the cookies. Top each with another cookie, flat side down, to create a sandwich.
- In a microwave-safe bowl, melt 1 cup of chocolate chips in 30-second intervals, stirring in between until smooth. Be careful not to overheat.
- Dip each moon pie into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off before placing them on a parchment-lined tray.
- Once all moon pies are coated, place them in the refrigerator for about 15 minutes to allow the chocolate to set.
- After the chocolate has hardened, your gluten-free moon pies are ready to serve! Enjoy your delicious treats!
Tips
- Always use a high-quality gluten-free all-purpose flour blend to ensure the best texture
- Make sure your ingredients are at room temperature for smoother mixing
- Don't overmix the batter - this can lead to tough cookies
- Use parchment paper to prevent sticking and ensure easy removal
- Allow cookies to cool completely before assembling to prevent marshmallow from melting
- When coating in chocolate, use a fork to help drain excess chocolate
- Refrigerate moon pies for a firmer chocolate shell and easier handling
- Store in an airtight container in the refrigerator for up to 5 days
- For extra flavor, try adding a pinch of espresso powder to the chocolate coating
- Let moon pies sit at room temperature for 10 minutes before serving for the best texture
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 55mg
