Gluten-Free Mochaccino Moon Pies

A grown-up moon pie: soft espresso-cocoa cookies sandwiching marshmallow fluff, the whole thing dunked in coffee-spiked chocolate. They’re a project with a payoff — the kind of treat that makes people forget the words gluten-free entirely.

Yield: 10 sandwich pies · Time: 1 hr 45 min

Ingredients

• 2 cups (280 g) gluten-free all-purpose flour blend with xanthan gum
• 1/3 cup (30 g) cocoa powder
• 2 tsp espresso powder, plus 1 tsp for the coating
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (170 g) butter, softened
• 1 cup (200 g) brown sugar
• 1 egg
• 2 tsp vanilla
• 1 1/2 cups marshmallow fluff (check label)
• 12 oz (340 g) dark chocolate, melted

Directions

1. Whisk the dry ingredients; cream butter and sugar, then beat in egg and vanilla.
2. Combine, chill 30 minutes, and roll into 20 balls; flatten slightly.
3. Bake at 350°F (175°C) for 10–11 minutes; cool completely.
4. Sandwich pairs with a fat layer of marshmallow fluff.
5. Stir the extra espresso powder into the melted chocolate and half-dip each pie; set on parchment.

Pro tip: Freeze the assembled pies 10 minutes before dipping so the fluff doesn’t squeeze out.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

This post contains an Amazon affiliate link. As an Amazon Associate, glutenfreefarina.com/ may earn from qualifying purchases.

Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.