teaspoon of Caramel Sauce if you wish. Top with the remaining grahams. Give a gentle twist to seal, being careful not to break the grahams. Place the filled grahams on the parchment and let them sit while you make the chocolate coating.
Bring a pot of water to a simmer. Place the chocolate in a heatproof bowl over the simmering water and stir to melt. If you prefer, you can melt the chocolate in the microwave; using 50 percent power, heat the chocolate, stopping to stir every 30 seconds, until it is melted.
Use a spoon to cover the tops and sides of each cookie with melted chocolate. Let the cookies set for at least 1 hour in a cool spot (or the refrigerator) before you touch them or you’ll end up with a mighty mess.
For gluten-free Moon Pies, use the gluten-free variation of the Graham Crackers.
For vegan Moon Pies, use the vegan variations of the Graham Crackers, Snack Cake Crème, and Caramel Sauce.
crème-stuffed chocolate cookies
ABOUT 40 COOKIES
There are two types of people in this world: those who eat their Oreos in one piece and those who carefully twist them open to expose their delicious insides, lick them clean, and then dunk the dark chocolate wafers into milk until they are perfectly soggy. Guess which one I am
.
Cookies:
½ cup (60 grams) whole-wheat pastry flour
¼ cup (30 grams) teff or whole-wheat flour
⅓ cup (26 grams) cocoa powder
½ cup (100 grams) loosely packed muscavado or cane sugar
Pinch of salt
Pinch of baking soda
6 tablespoons (¾ stick) unsalted butter
1 tablespoon whole milk
1 teaspoon vanilla extract
Filling:
4 tablespoons (½ stick) unsalted butter, plus 2 tablespoons melted
1 teaspoon vanilla extract
Pinch of salt
1 cup (130 grams) powdered sugar
To make the cookies, combine the whole-wheat pastry flour, teff flour, cocoa powder, sugar, salt, and baking soda in the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Pulse several times to mix thoroughly. Drop in the butter 1 tablespoon at a time and pulse to create a crumbly mixture. Then, with the food processor running, drizzle in the milk and vanilla. Mix until the mixture starts to stick together, about 1 minute.
Preheat the oven to 350°F. Line 2 baking sheets with parchment and set aside.
Turn the dough out onto a lightly floured surface. Roll out the dough until it is a little less than ¼ inch thick. Use a 1- to 2-inch round cookie cutter to cut out the cookies (you can reroll any scraps). Place the cookies on the prepared baking sheet. Bake until set, 10 to 12 minutes. Allow the cookies to cool completely on a wire rack before filling.
While the cookies are baking, make the filling. With a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment,cream the butter, vanilla, and salt until smooth, about 1 minute. Gradually add the powdered sugar until fully incorporated.
Spread about 1 teaspoon of filling on half of the cooled cookies. Top with the remaining cookies and gently twist to seal. Let sit for 10 minutes before indulging.
For gluten-free Crème-Stuffed Chocolate Cookies, replace the whole-wheat pastry flour with an equal amount of gluten-free all-purpose baking mix. Roll out the dough between two pieces of parchment for easier rolling.
For vegan Crème-Stuffed Chocolate Cookies, replace the butter with an equal amount of coconut oil and the milk with an equal amount of almond milk.
vanilla wafers
25 TO 35 COOKIES
To boost the vanilla flavor in these wafers, I stir in the seeds from one half of a vanilla bean. Vanilla beans can vary wildly in intensity and flavor. I look for fair trade, organic vanilla beans that are still moist and highly fragrant, from companies like Amadeus Vanilla Beans ( AmadeusVanillaBeans.com )
.
⅔ cup (75 grams) white spelt or all-purpose flour
¼ cup (30 grams) sweet rice or all-purpose flour
⅓ cup (90 grams) cane sugar
½ teaspoon baking powder
¼ teaspoon kosher salt
1
Bring a pot of water to a simmer. Place the chocolate in a heatproof bowl over the simmering water and stir to melt. If you prefer, you can melt the chocolate in the microwave; using 50 percent power, heat the chocolate, stopping to stir every 30 seconds, until it is melted.
Use a spoon to cover the tops and sides of each cookie with melted chocolate. Let the cookies set for at least 1 hour in a cool spot (or the refrigerator) before you touch them or you’ll end up with a mighty mess.
For gluten-free Moon Pies, use the gluten-free variation of the Graham Crackers.
For vegan Moon Pies, use the vegan variations of the Graham Crackers, Snack Cake Crème, and Caramel Sauce.
crème-stuffed chocolate cookies
ABOUT 40 COOKIES
There are two types of people in this world: those who eat their Oreos in one piece and those who carefully twist them open to expose their delicious insides, lick them clean, and then dunk the dark chocolate wafers into milk until they are perfectly soggy. Guess which one I am
.
Cookies:
½ cup (60 grams) whole-wheat pastry flour
¼ cup (30 grams) teff or whole-wheat flour
⅓ cup (26 grams) cocoa powder
½ cup (100 grams) loosely packed muscavado or cane sugar
Pinch of salt
Pinch of baking soda
6 tablespoons (¾ stick) unsalted butter
1 tablespoon whole milk
1 teaspoon vanilla extract
Filling:
4 tablespoons (½ stick) unsalted butter, plus 2 tablespoons melted
1 teaspoon vanilla extract
Pinch of salt
1 cup (130 grams) powdered sugar
To make the cookies, combine the whole-wheat pastry flour, teff flour, cocoa powder, sugar, salt, and baking soda in the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Pulse several times to mix thoroughly. Drop in the butter 1 tablespoon at a time and pulse to create a crumbly mixture. Then, with the food processor running, drizzle in the milk and vanilla. Mix until the mixture starts to stick together, about 1 minute.
Preheat the oven to 350°F. Line 2 baking sheets with parchment and set aside.
Turn the dough out onto a lightly floured surface. Roll out the dough until it is a little less than ¼ inch thick. Use a 1- to 2-inch round cookie cutter to cut out the cookies (you can reroll any scraps). Place the cookies on the prepared baking sheet. Bake until set, 10 to 12 minutes. Allow the cookies to cool completely on a wire rack before filling.
While the cookies are baking, make the filling. With a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment,cream the butter, vanilla, and salt until smooth, about 1 minute. Gradually add the powdered sugar until fully incorporated.
Spread about 1 teaspoon of filling on half of the cooled cookies. Top with the remaining cookies and gently twist to seal. Let sit for 10 minutes before indulging.
For gluten-free Crème-Stuffed Chocolate Cookies, replace the whole-wheat pastry flour with an equal amount of gluten-free all-purpose baking mix. Roll out the dough between two pieces of parchment for easier rolling.
For vegan Crème-Stuffed Chocolate Cookies, replace the butter with an equal amount of coconut oil and the milk with an equal amount of almond milk.
vanilla wafers
25 TO 35 COOKIES
To boost the vanilla flavor in these wafers, I stir in the seeds from one half of a vanilla bean. Vanilla beans can vary wildly in intensity and flavor. I look for fair trade, organic vanilla beans that are still moist and highly fragrant, from companies like Amadeus Vanilla Beans ( AmadeusVanillaBeans.com )
.
⅔ cup (75 grams) white spelt or all-purpose flour
¼ cup (30 grams) sweet rice or all-purpose flour
⅓ cup (90 grams) cane sugar
½ teaspoon baking powder
¼ teaspoon kosher salt
1
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