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0Another moon pie recipe?! 2 years ago I created this recipe. And it’s good. And I’m not taking it down.
But.
I decided to tinker. Beyond tinker. I wiped the slate clean and started over. And came up with these:
They deserve their very own post don’t ya think? The recipe is so completely different yet both are definitely moon pie cookies. So what’s the difference?
These are closer to an actual Moon Pie copycat recipe. The cookies are similar to sugar cookies with a slight graham cracker flavor. The marshmallow filling is soft, although it does not squish out the sides when you bite into the cookies. The chocolate icing is firm but not too crispy (and not too melty either!).
You’d think with the sugar cookies, the filling, the icing, you’d get slapped silly with sugar while eating one. And yet it’s not that way at all. I think it is because they are not overly rich and fortunately, or perhaps unfortunately, this means you can eat more than one.
So why make a second recipe? *shrugs* I like the art of recipe creation mostly.
Also a Mardi Gras parade.
I live a few hours away from New Orleans. Did you know they throw out moon pies from the floats? I never knew that until I moved here.
We went to a parade this past weekend. My kid caught so many beads it took 2 adults to get them off her neck before buckling her up to head home. She also caught at least 20 moon pies. Completely useless for a gluten free celiac kid. Not to mention disappointing.
Nearby, construction workers stopped to watch the parade. It was a bummer for my daughter not to eat any of the moon pies but she had fun giving them to all the workers! They were more than happy to take them off our hands. And I was excited to head home and make my own moon pies. Now I’m excited to pass the recipe on to you.
Which recipe to make? If you’re looking for copycat I would go with this version. The other version is more buttery and the filling is kind of chewy and definitely stiffer than this recipe. So it just depends on what you’re looking for.
- 1 cup brown rice flour
- 1 cup almond flour
- ½ cup sorghum flour
- ½ cup potato starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup butter, softened
- ½ cup powdered sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon molasses
- ½ teaspoon unflavored gelatin
- 1 tablespoon cold water
- 4 large egg whites
- 1 cup sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 3 cups semi-sweet chocolate chips
- 2 tablespoons shortening
- In small bowl combine brown rice flour, almond flour, sorghum flour, potato starch, xanthan gum, baking soda, and cream of tartar. Set aside.
- In mixing bowl beat softened butter, powdered sugar, brown sugar, egg, vanilla, and molasses until well combined. Slowly beat in flour.
- Split dough into 2 disks, wrap in plastic wrap, and chill overnight. It's necessary to chill a minimum of 2 hours but overnight is best. Do not attempt to roll out the dough without chilling first!
- Preheat oven to 375 degrees. Cover baking sheet with parchment paper. Roll out dough on rice flour covered surface to approx ¼-inch thick. Use a round cookie cutter or the top of a drinking glass to cut out circles. Place 1-inch apart on cookie sheet. Bake 9 - 11 minutes until edges are light golden brown. Let cool a minute on the pan, then transfer to wire rack to cool completely.
- Sprinkle gelatin over 1 tablespoon cold water in a mixing bowl. Attach the whisk attachment to your electric mixer. Set aside.
- Combine egg whites, sugar, and cream of tartar in double boiler over simmering water (alternately use a heat-proof bowl over a saucepan of simmering water).
- Whisk constantly until sugar is dissolved and egg whites are warm, about 4 minutes.
- Transfer to the mixing bowl with the gelatin. Beat, starting on low speed and gradually increase to high speed until stiff, glossy peaks form, about 5-7 minutes. Add vanilla and mix until combined.
- Generously apply filling to the bottom half of completely cooled cookies. Top with a cookie and press lightly. Chill at least 4 hours. The longer they chill the firmer the filling will become although it will never get totally stiff.
- Combine chocolate chips and shortening in microwave safe bowl. Microwave 30 seconds at a time, stirring between each session, until melted. Cover a cookie sheet with wax paper.
- Option #1: Drop a sandwich cookie totally into the icing, fishing it out with a fork and place on the wax paper.
- Option #2: Use a knife or thin spatula to generously spread chocolate all over the tops and sides of the cookies. Place chocolate side down on the wax paper. Use knife to spread chocolate on the uncovered parts.
- Place in fridge to harden the chocolate (doesn't take long, maybe 15-20 minutes).
- Enjoy all your patience and hard work!
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I have made this recipe for co-workers, they were fabulous. I also made some that had gluten in them and shared both varieties with non-gluten sensitive people. They all stated that the gluten free moon pies were much better than the other variety. I did not tell them which was which until they came for the recipe. When given a choice people will avoid the Gluten Free thinking it will not taste good.
Now when asked to bring moon pies to work for a spread, I only make the Gluten Free Variety. Easier on me and everyone loves them. Thanks for the recipe!
I wondered what you would substitute for the almond flour? My son has nut allergies as well.
Usually you can substitute brown rice or sorghum flour without too much of a problem, however there’s a lot of almond flour in this recipe and I’ve never subbed that large of a quantity before. I think it’ll still be ok if you do maybe half sorghum and half brown rice for the almond flour but I’m not certain. If you try it please let me know how it turns out!
I have just made this recipe for moon pies. I was wondering if I could freeze half of the dough, because with just me and my husband to much to eat all at once. Or should I say we don’t need to eat that many all at once.
I have never tried it so I’m not sure it’ll work. If you try it let me know how it turns out. If you don’t then I suggest giving them away to neighbors – my neighbors love me for all the extras I pass their way. Comes in handy when I need someone to watch my dog for a few days! Lol
I am going to freeze and in a few weeks make them to see if they turn out as good as the first half has. Will let you know
Just took the other half of the recipe out of the freezer. They rolled out great and are in the oven now