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–+ servings
Dessert

Gluten Free MoonPies

This cleaned up, healthier Moon Pie recipe is gluten free, refined sugar free, and totally delicious! If you're looking for a better way to enjoy these classic snack cakes, then this is the recipe for you.
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Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Yield5 sandwiches

Equipment

INGREDIENTS

Gluten Free Graham Crackers
  • 2 c almond flour
  • 1/2 c arrowroot flour (or cornstarch)
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 egg (beaten)
  • 6 tbsp coconut oil (softened)
  • Pinch of salt
Honey Marshmallows (Or, use store bought)
  • 1/2 c water (divided)
  • 1 tbsp unflavored gelatin (or: vegan gelatin if vegan)
  • 1/2 c honey (or: maple syrup or agave syrup, if vegan)
  • 2 tsp vanilla extract
  • Pinch of salt
Chocolate Coating
  • 10 oz dark chocolate chips (use dairy free or refined sugar free, if preferred)
  • 1 tsp coconut oil

INSTRUCTIONS

Gluten Free Graham Crackers
  • Preheat oven to 350 F. Gather two baking sheets, and a roll of parchment paper. Set aside for now.
  • In a large bowl, mix together the almond flour, arrowroot flour, coconut sugar, cinnamon, and salt.
  • Make a well in the center of the flour mixture, and scoop the coconut oil and egg into the well. Mix together until a dough forms. You may want to use your hands at the end.
  • Lay a sheet of parchment paper on the counter, and place the cookie dough ball in the middle. Top with another sheet of parchment paper, and use a rolling pin to roll out the cookie dough until it's about 1/4" thick. Make sure not to make them too thin, otherwise they may break during assembly.
    Remove the top sheet of parchment paper.
  • Use a round cookie cutter (mine is 4" wide) to stamp out the cookies.
  • Remove the excess dough from the cookies, and roll the extra dough out again to make more cookies. You should have at least 10 cookies total. Divide the cookies between both baking sheets, spacing them apart. The cookies will not spread, but they should not be touching.
  • Bake for 15 minutes, rotating the baking sheets halfway through, until the cookies are just lightly brown.
  • Remove from the oven and cool completely before using.
Homemade Marshmallow Fluff
  • Fit a stand mixer with the whisk attachment. Pour in 1/4 c hot water and the gelatin, stirring them together until the gelatin dissolves.
  • In a medium pan over medium heat, combine another 1/4 c water, honey, vanilla, and pinch of salt. Stir together briefly, and let the mixture simmer. Clip your candy thermometer to the side of the pan, making sure the bottom is submerged in the liquid so it can accurately read the temperature.
  • Simmer the mixture until it reaches 240F. You can turn up the heat to medium-high or high if you need to, but do this gradually so that the mixture does not pass 240F. Immediately remove the pan from heat when this happens.
  • Turn the stand mixer to medium-high, and slowly pour the sugar mixture into the stand mixer, being careful not to splash it. Whip the mixture for about 10 minutes, until soft peaks form. The marshmallow fluff will be thick and delicious.
Chocolate Coating
  • Pour the dark chocolate chips and coconut oil into a microwave-safe bowl. Microwave at 15 second intervals, stopping to stir each time, until the chocolate is very smooth.
Assembly
  • Line a baking sheet with parchment paper and place it on your counter.
  • Gather your ingredients: the graham cracker cookies, marshmallow fluff, and melted chocolate.
  • Dollop a big spoonful of marshmallow fluff on half of the graham cracker cookies, lightly spreading the fluff to the edges of the cookie. Top with the remaining cookies to create a marshmallow cookie sandwich.
    Work quickly, as the fluff will harden the longer it sits out, making it harder to spread. Handle the cookies carefully so they don't break.
  • Working one at a time, dip the cookie sandwiches in the melted chocolate, rolling the edges in the chocolate first, and then laying the cookie flat in the pool of chocolate.
    Use a spoon to drizzle more chocolate on top of the cookie to coat. Use a fork to scoop the coated sandwich cookie out of the chocolate, allowing any excess to drip off, and then place it on the baking sheet. Repeat with the remaining sandwich cookies.
  • Place the MoonPies in the fridge until the chocolate is set, about 15 minutes. Enjoy!