These are the best vegan moon pies with soft yet crunchy graham cracker-flavored cookies stuffed with a sweet, fluffy marshmallow filling all coated in dark chocolate. These nostalgic cookies taste just like the store-bought version!
Why You’ll Love These Vegan Moon Pies
Wow, I don’t think there’s a snack that could be any more nostalgic than moon pies. I honestly can’t remember the last time that I had a moon pie, but I’m sure it was nearly a decade and a half ago. Since I haven’t had a moon pie in literally years, when I say I’m excited about these…I mean it!!
These chocolatey morsels are seriously the best vegan moon pies. They’re pulling on all my nostalgic heartstrings and are so good. Here are a few more reasons why we love this recipe and you will too:
- Chocolate Coated Goodness: Melted dark or semi sweet chocolate coats everything.
- Homemade Graham Cracker Cookies: This recipe has a homemade, soft graham cracker flavored cookie.
- No Gelatin or Animal Products: Store-bought moon pies are not vegan since the marshmallow filling has gelatin. This recipe is dairy free, eggless and is made with vegan-friendly marshamllows.
What Are Moon Pies?
Moon Pies originate from Tennessee and are a classic Southern sweet treat. Traditional homemade moon pies typically have butter and milk, plus the marshmallow filling has gelatin, so they’re not even technically vegetarian…which is such a shame!
But I’ve got your back! I’ll show you exactly what vegan swaps to make. But, before we begin making them, here’s a little brief synopsis of what a moon pie is. Moon pies typically consist of 3 components:
- A marshmallow filling
- Two graham cracker cookies
- And a chocolatey exterior
No fear! These moon pies are pretty easy to make, and I’ll show you how to make them step-by-step. This recipe subs in vegan butter, a flax egg to bind the cookies, and vegan marshmallows for the marshmallow fluff (which I get from Trader Joe’s, but you could also use the Dandies brand).
Here’s what you’ll need to make this recipe:
- Vegan Butter, I prefer Earth Balance Buttery Sticks
- Light Brown Sugar
- Agave Nectar or Maple Syrup
- Ground Flaxseed, to make a flax egg (our vegan egg substitute)
- Vegan Graham Crackers, which we’ll blend into a fine ‘flour’
- All Purpose Flour, also needed for the cookies
- Baking Powder, to help leaven the cookies
- Vegan Marshmallows
- Coconut Oil, for the filling
- Semi Sweet Vegan Chocolate Chips, for the chocolate coating (you could also use chopped chocolate)
To make this recipe easy, here are a few crucial pieces of kitchen equipment that will come in handy:
- Medium Sized Pot, for melting the marshmallows
- Heat Proof Bowl, for melting the marshmallow
- Mixing Bowl
- Rolling Pin & Circular Cookie Cutters
- Baking Sheet & Wire Rack
Step by Step Instructions
Make The Marshmallow Filling
STEP 1: Set up a simple double boiler to melt down the marshmallows. Add the marshmallow filling ingredients to the double boiler.
STEP 2: Cover and melt the ingredients, stirring occasionally until the marshmallows are melted and combined with the coconut oil. This will take about 20-30 minutes.
📌 TIP: The masrhmallows need to be a spreadable consistency to be able to put them between the cookies. I’ve found that it takes around 20-30 minutes for the marshmallows to melt down on the stovetop. You don’t want to microwave these. I repeat you do not want to microwave these! If you pop the vegan marshmallows in the microwave to melt them, they’ll end up hard and tough. The opposite of melty-fluff.
Make the Cookies
While the marshmallow melts on the stove, you can make all the other components. The cookies are fast and easy to whip up.
STEP 3: Combine the melted butter, brown sugar, agave, flax egg, and vanilla to a large mixing bowl. Stir to combine.
STEP 4: In the same bowl add the graham cracker powder, all-purpose flour, pinch of salt, and baking powder. Mix until a dough forms.
STEP 5: On a floured surface, roll out the dough so it is ¼ inch thick. Using a glass or a circular cookie cutter, cut out the dough into 2” diameter circles.
STEP 6: Lay the dough on a parchment-lined baking tray, and bake for 12-15 minutes at 325F until golden brown on top.
Assemble the Moon Pies
So now’s the fun part…and this part is perfect for kiddos, too! We get to sandwich our marshmallow fluff between our baked cookies and coat them up with melted chocolate!
STEP 7: In a small bowl or the same bowl as the dough (fewer dishes yay!), combine the chocolate chips and coconut oil. Melt in the microwave by heating it for 2 minutes, stopping to stir the chocolate every 30 seconds.
STEP 8: Spread a tablespoon or two of the melted marshmallow filling onto the flat side of a cookie. Place another cookie on top and press down lightly to flatten the filling. Repeat for all the cookies.
STEP 9: Dip the pies into the melted chocolate, spooning chocolate on the tops and sides until completely covered. Chill in the fridge.
📌 TIP: For easy clean up, set all your coated moon pies on a cooling rack with parchment paper underneath to catch all the excess drips.
Serving & Storage
Once all the pies are coated in chocolate, set them in the fridge to cool for at least 30 minutes. The chocolate coating should be hard to the touch when ready to eat.
These moon pies can be stored at room temperature (if you don’t mind the chocolate being a bit softer), or they can be stored in the fridge. Just be sure to let them come to room temperature for about 5 minutes prior to chowing down on them!
My husband and I ate this entire batch in a day and a half. That’s how good these are. Plus we have very little self-control when it comes to sweet treats haha! But for real, these are the best vegan moon pies out there! The graham cracker cookie is soft in the middle, with layers of crunchiness.
The marshmallow filling is fluffy and sweet. And you really can’t go wrong with chocolate. I hope you enjoy! I know we did :).
- Melt the marshmallows with a double boiler: The marshmallows need to be a spreadable consistency to be able to put them between the cookies. The best way to do this is with a double boiler on the stove top.
- Add some water if the cookie dough is dry: Different temperatures, weather, and more can affect how flour absorbs moisture when baking. If the dough is dry and isn’t coming together into a ball, you can add up to 1 tablespoon of water.
- Let the chocolate coating harden: Before digging in, give these vegan moon pies some time to chill in the fridge.
More Vegan Sweet Treats & Cookies
- Classic Vegan Snickerdoodles
- Vegan Honey Buns
- The Best Vegan Chocolate Chip Cookies
- Fudgy Vegan Brownies
Did you make This Vegan Moon Pie Recipe?
I’d love to know! Leave a star rating and comment below!
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