Homemade Gluten-free Vegan Moon Pies

• Condiments

  • 1 tbsp Molasses
  • 3/8 cup Vegan butter

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Chocolate chips, nondairy
  • 1/2 tsp Cinnamon, ground
  • 1 tbsp Coconut oil or non-hydrogenated shortening
  • 1/4 cup Coconut sugar
  • 1 tbsp Flaxseed meal
  • 1/4 cup Teff flour
  • 1 tsp Vanilla extract

• Desserts

  • 2 cup Marshmallows, vegan

• Other

  • 1 c. Cara's All-Purpose Blend (see below

Found on forkandbeans.com

Description

Ingredients

• ¼ c. vegan butter
• ¼ c. coconut sugar
• 1 Tbsp. molasses
• 1 Tbsp. flaxseed meal + 2 Tbsp. warm water, thickened for 5 minutes
• 1 c. Caras All-Purpose Blend (see below)
• ¼ c. teff flour
• ½ tsp. baking soda
• ½ tsp. ground cinnamon
• 2 c. vegan marshmallows
• 2 Tbsp. vegan butter
• 1 tsp. vanilla extract
• 1 c. nondairy chocolate chips
• 1 Tbsp. coconut oil or non-hydrogenated shortening

Directions

• In a large bowl, beat margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar, molasses, and flaxseed egg until well-combined
• In a medium bowl, whisk the dry ingredients together. Slowly add the flour into the wet ingredients mix and stir with a wooden spoon until a nice dough forms. It shouldnt be sticky at this point. If so, add more flour by the tablespoon.
• Divide the dough into 2 balls.
• Preheat oven to 350* F/190* C. Line a baking sheet with parchment paper.
• Roll one ball dough into ¼/3-mm thickness between 2 pieces of parchment paper. If your dough starts to become uncooperative this means it is too warm. Simply place in the freezer for 10 minutes.
• Using a 2⅝/68-mm biscuit cutter, cut dough into circles.
• Place on the baking sheet and bake for 5 to 7 minutes or till edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack.
• In a saucepan over low-medium heat, stir the vegan butter and marshmallows until almost completely melted. Remove from heat and stir in the vanilla.
• Allow to cool down and harden up just briefly for a couple of minutes, then by the spoonful scoop onto one cookie and sandwich between the other. Plop a little more onto the top of that cookie and sandwich with another cookies. Double-decker, baby! Allow to set. You can even place in the freezer.
• Once the cookie sandwiches have set, melt the nondairy chocolate chips and add coconut oil or shortening for a shine. Dip each cookie sandwich into the bowl of melted chocolate until it is completely covered. Allow to set on a piece of parchment paper. You can either freeze them for a faster set or leave on the counter, which will take more time.

Nutrition