Moon Pies

Adapted from: http://www.forkandbeans.com/2014/03/07/gluten-free-vegan-moon-pies/


Serves: 8

1/4 c. vegan butter
1/4 c. coconut sugar
1 Tbsp. molasses
1 Tbsp. flax seed meal + 2 Tbsp. warm water, thickened for 5 minutes

Dry ingredients:

1 c. All-Purpose Blend (see ingredients blow)
1/4 c. teff flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon

Building the marshmallow filling:

2 c. vegan marshmallows
2 Tbsp. vegan butter
1 tsp. vanilla extract

Cacao coating:

1 c. cacao nibs
1 Tbsp. Vegetable oil

Directions:

Building the cookies:

1. In a large sized glass mixing bowl, beat margarine with an electric mixer on medium to high speed for about 30 seconds or till softened. Add sugar, molasses, and flax seed "egg" until well-combined.

2. In a medium sized glass mixing bowl, whisk the dry ingredients together. Slowly add in the flour into the wet ingredients mix and stir with a wooden spoon until a nice dough forms. It shouldn't be sticky at this point. If so, add more flour by the tablespoon.

3. Divide the dough into 2 balls.

4. Preheat oven to 350. Line baking sheet with a silicone baking mat.

5. Roll one ball dough into 1/4"-in /3-mm thickness between 2 pieces of parchment paper. If the dough starts to become difficult this means it the dough is too warm. place into the freezer for about 10 minutes.

6. Using a 2 5/8"-in /68-mm biscuit cutter, cut dough into circles.
Place on the baking sheet and bake for about 5 to 7 minutes or till edges are firm. Cool on cookie sheet for 1 minute. Transferring cookies to a cooling rack.

Building the marshmallow filling:

1. 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.

2. 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. Add in a little more onto the top of the cookie and sandwich with another cookies. Allow to set. You can also even places into the freezer.

Building the cacao coating:

Once after the cookie sandwiches have set, melt the Cacao nibs and add vegetable oil for a shine. Dip each cookie sandwich into the bowl of melted cacao until it is completely covered. Allow to set on a piece of parchment paper. You can freeze them for a faster setting time or leave them out on the counter, which will take more time.