Gluten Free Moon Pies

Making gluten free moon pies is so much fun! I began by using a double recipe of my raved about gluten free graham cracker recipe, added a bit of optional turmeric for a brighter color, and made them double the thickness. Adding my marshmallow fluff recipe and dipping in your favorite chocolate makes these gluten free moon pies a true treasure.

Gluten Free Moon Pies

Prep Time: 1 hour, 5 minutes

Cook Time: 32 minutes

Total Time: 1 hour, 47 minutes

Yield: Makes 15 gluten free moon pies

Gluten Free Moon Pies


  • Double recipe Gluten Free Graham Crackers
  • 1 recipe Marshmallow Cream (or Egg-Free Marshmallow Fluff)
  • 1/16 teaspoon turmeric powder (optional for color)
  • 16 - 19 ounces gluten-free bittersweet chocolate (I used 1-3/4 (9.7 oz.) Scharffen Berger boxes) (or Enjoy Life for dairy-free)
  • 1-1/2 tablespoons neutral-flavored oil (optional, for shiny chocolate)


    To Make the Crackers:
  1. Line two to three baking sheets with parchment paper or silicone baking mats; set aside.
  2. Make the graham cracker dough as instructed in the above link. Add 1/16 to 1/8 teaspoon of turmeric for a slightly brighter color cracker. Need the dough until the brown sugar is evenly distributed and melted into the dough.
  3. Lightly dust a rolling pin and the dough with cornstarch. Form dough into a disc and roll out onto a silicone baking mat or parchment paper to about 17x12-inches and 1/8-inch thick. Refrigerate rolled dough until firm, about 20 minutes.
  4. Preheat the oven to 325°F.
  5. Using a 2-3/4-inch biscuit cutter or thin glass, cut out several circles (traditional moon pies are 4-inch in diameter). Remove the outer dough. (To make things easier on yourself, you may just slice them into traditional 2-1/2-inch squares which will easily break apart upon cooling.)
  6. Transfer each circle (or if cutting into squares, the entire rolled out and sliced dough) onto a baking sheet, and poke a couple holes in each cracker using a long, two-prong fork.
  7. Bake on the center rack of your oven for 16 minutes.
  8. Remove from the oven. Allow to cool on the baking sheet until you can comfortably transfer them to wire racks to cool completely.
  9. If you cut them into circles, reroll any leftover dough to make additional crackers. Bake as instructed above.
  10. To Make the Marshmallow Fluff:
  11. While the crackers are cooling, make the marshmallow fluff as instructed in the above link.
  12. Once the crackers cool, spoon about 3 tablespoons of marshmallow fluff into the center of half of the crackers. Top each with an additional cracker.
  13. Press down slightly until the marshmallow fluff reaches the edge. Transfer filled crackers to a baking sheet and refrigerate until chilled, about 30 minutes.
  14. To Coat the Crackers:
  15. Melt the chocolate in a heat-proof, glass bowl over a saucepan of simmering water or double boiler.
  16. Remove the pan from the heat and allow the chocolate to cool until it no longer burns your finger.
  17. Whisk in the oil, if using.
  18. Using a flat fork, gently place each chilled moon pie into the warm chocolate.
  19. Turn the moon pie over to coat both sides. 
  20. Transfer the moon pies to a lined baking sheet and allow to set completely. Refrigerate if you wish the center to be stiff similar to marshmallows.
  21. Cut off the chocolate feet using a parring knife.

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