Ingredients
Units
Scale
- 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
- Organic Marshmallow Cream
- 1/2 cup dairy free chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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