Here’s a from-scratch, gluten-free Moon Pie recipe — soft marshmallow filling sandwiched between tender cookie rounds and coated in rich chocolate. These taste just like the classic, only gluten-free!
Gluten-Free Moon Pies
Makes: about 10–12 sandwich cookies
Total time: ~1 hour (plus cooling)
Ingredients
For the cookies:
1 ½ cups (180g) gluten-free all-purpose flour blend (with xanthan gum, e.g., Bob’s Red Mill 1:1 or Cup4Cup)
¼ cup (25g) gluten-free oat flour (optional but adds tenderness)
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg
2 tsp vanilla extract
2 tbsp milk (dairy or dairy-free)
For the marshmallow filling:
½ cup (100g) granulated sugar
⅓ cup light corn syrup or honey
2 tbsp water
1 egg white, room temperature
¼ tsp cream of tartar
1 tsp vanilla extract
Shortcut: You can use 1½ cups of prepared marshmallow fluff instead of homemade filling.
For the chocolate coating:
2 cups (340g) semi-sweet or milk chocolate chips
2 tbsp coconut oil or shortening (for smooth coating)
Instructions
1. Make the cookies
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a bowl, whisk together the flours, baking powder, baking soda, and salt.
In a separate large bowl, cream butter and sugars until light and fluffy (about 2 minutes).
Beat in the egg and vanilla until combined.
Gradually add dry ingredients, alternating with milk, until a soft dough forms.
Roll out dough between two sheets of parchment to ¼ inch thick.
Cut into 2-inch circles.
Bake for 8–10 minutes, until lightly golden around the edges. Cool completely.
2. Make the marshmallow filling
In a small saucepan, combine sugar, corn syrup, and water. Heat to 240°F (soft-ball stage) without stirring.
While syrup heats, whip egg white and cream of tartar to soft peaks.
Slowly drizzle hot syrup into egg white while beating on medium-high speed.
Continue whipping for 5–7 minutes, until thick, glossy, and cool.
Beat in vanilla.
3. Assemble
Spread or pipe about 2 tablespoons of marshmallow filling onto the flat side of one cookie.
Top with another cookie to make a sandwich.
Chill the sandwiches in the fridge for 15–20 minutes before coating.
4. Coat in chocolate
Melt chocolate and coconut oil together in a microwave or double boiler until smooth.
Dip each chilled cookie sandwich in chocolate, turning to coat completely.
Place on parchment paper and chill until set (about 30 minutes).
Tips
For dairy-free: use plant-based butter and dairy-free chocolate.
For vegan: use aquafaba (3 tbsp whipped with cream of tartar) instead of egg white and a vegan butter substitute.
Store in an airtight container at room temperature for 3 days or refrigerated up to 1 week.
