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These gluten-free moon pies are the perfect nostalgic treat! They’re made with a crunchy grain free cookie, a marshmallow fluff filling, and are coated in dairy free chocolate.

Have you ever had a moon pie?! They’re a classic packaged American snack that most of us tried at least once growing up. They’re made with a round graham cracker cookie sandwiched together with a marshmallow filling and coated in chocolate. They give smores vibes, but are easier to eat, and are just as yummy.

With the 2024 solar eclipse coming up and living in Dallas, TX, I got some requests to do an eclipse-themed recipe, and moon pies came to mind! But of course, you can enjoy these whenever! This version is gluten-free, grain-free, dairy-free and fairly simple to make.

The Ingredients

  • The main ingredients for the cookie are almond flour, arrowroot starch, coconut oil, and maple syrup. I haven’t tried a nut-free version, but you can swap in a nut-free cookie with a graham-cracker texture if needed!
  • Organic Marshmallow Cream. This has the texture of marshmallow fluff! You can also use a marshmallow fluff recipe that you tolerate for a homemade version, I just love the convenience of using a storebought product for this.
  • Dairy-free chocolate. I love using Enjoy Life chocolate chips, but any dairy-free chocolate chip should work just fine.

How to make gluten-free moon pies

  • Prepare the cookie dough. 
  • Roll out the dough, cut and bake!  Transfer to the preheated oven and bake for 10 minutes or until golden brown. Remove from the oven and carefully transfer to a cooling rack to completely cool.
  • Sandwich the cookies. Working with one cookie at a time, add a large scoop of marshmallow cream. Sandwich another cookie on top and set aside. Transfer to a parchment lined plate and repeat with all of the cookies. Set in the fridge for 5 minutes to set.
  • Coat the cookies with chocolate and allow to set in the fridge.

Tips & Tricks

  • Use pre-made cookies to cut down on the cooking time. I really love the cookies in this recipe, but using a premade cookie definitely cuts down on the prep! Simple mills has great gluten free cookies, or you can even opt for gluten free graham crackers.
  • Let the cookies cool completely, and let the chocolate fully set. This dessert needs to be set and chilled, so don’t rush the process!

How to store the moon pies

Store the cookies in the fridge for 2 days! Keeping the cookies at room temperature will melt the chocolate.

Can you freeze the moon pies?

Yes, you should be able to freeze these. Allow them to defrost in the fridge for about 12 hours (or more) before enjoying again.

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Gluten Free Moon Pies {dairy free}

  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Ingredients

Units Scale

For the cookie

  • 1 cup almond flour
  • 1 tbsp arrowroot starch
  • 1/4 tsp baking soda
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil, softened
  • 1/2 tsp vanilla extract

For the filling and coating

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. Using a large bowl, combine the almond flour, arrowroot starch, and baking soda. Add the coconut oil, maple syrup, and vanilla extract and stir until a dough forms.
  3. Place the dough on a clean surface or a sheet of parchment paper. Add another sheet of parchment paper on top. Use a rolling pin to roll the dough out, about 1/4″ thick. Use a round cookie cutter (or a small glass) to cut about a dozen round cookies. Transfer to the baking sheet, evenly spacing.
  4. Transfer to the preheated oven and bake for 10 minutes or until golden brown. Remove from the oven and carefully transfer to a cooling rack to completely cool.
  5. Working with one cookie at a time, add a large scoop of marshmallow cream. Sandwich another cookie on top and set aside. Transfer to a parchment lined plate and repeat with all of the cookies. Set in the fridge for 5 minutes to set.
  6. While the cookies set, melt the chocolate chips and coconut oil with your preferred method (either in the microwave, or a double boiler) until smooth and liquid.
  7. Working with one at a time, add the cookie sandwich to the melted chocolate and stir to coat. Transfer back to a parchment lined plate and repeat with all of the cookies. Allow to set in the fridge for about an hour.
  8. Serve chilled or store the cookies in the fridge for 2 days!
  • Prep Time: 30
  • Cook Time: 10
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: gluten free moon pies