I don’t know about you, but the holidays always make me feel like baking. And eating. But traditional baked goods often leave me feeling bloated and guilty. It may have something to do with all the taste-testing I do when baking, but I digress. When I got a hankering for gobs a couple weeks ago (thank you Pinterest feed for the temptation!), I decided there had to be a way to make them healthier. (For those of you not from the midwest, a Gob is another name for Moon Pie or Whoopie Pie—basically a large, soft sandwich cookie.) After some experimenting, I came up with Guilt Free Gobs. They use my recipe for Coconut Maple Whipped Cream as the filling. These melt-in-your-mouth decadent bites of heaven are Paleo friendly, dairy free, gluten free, grain free, and refined sugar free. But you would never know it by how they taste!
The process to make these is a little different than making traditional gobs, there’s an extra step or two. But bear with me, because it will be well worth it!
Guilt Free Gobs
Equipment
- Oven
- large shallow baking dish or rimmed baking sheet
- Parchment Paper
- mason jar lid or cookie cutter
- mixing bowl and spoon
Ingredients
- ⅓ cup coconut flour
- ¼ cup cacao or cocoa powder
- ½ tsp baking soda
- ¾ cup reserved coconut milk (from 1 13.5 oz can)*
- ½ cup real maple syrup
- 1 tsp real vanilla extract
- 3 eggs
Instructions
- *Chill a can of coconut milk in the fridge for 6+ hours in the fridge.
- When chilled, the coconut cream (coconut fat) will separate from the coconut milk and rise to the top of the can. It will solidify.
- After chilling, open can and scoop the solidified coconut cream into a chilled mixing bowl. (This will be used to make the whipped filling for the gobs.) The remaining coconut milk comes to about ¾ cup and will be used to make the chocolate part of the gobs.
- Preheat oven to 375°F
- Whisk together all the dry ingredients (coconut flour, cacao powder, baking soda) in a medium sized mixing bowl.
- Add wet ingredients (reserved coconut milk, maple syrup, vanilla and eggs), stir until smooth.
- Line a large shallow baking dish or rimmed baking sheet with parchment paper. Pour batter onto parchment paper and smooth with a spatula. Should be between ¼-⅓ inch deep.
- Bake at 375°F for 8-10 minutes.
- Remove from oven and let cool for 20 minutes.
- Once cool, use a metal ring from a mason jar lid or a cookie cutter to cut circles.
- Take two circles and fill them with a layer of Coconut Maple Whipped Cream (2-3TB each) to form a gob, moonpie or sandwich cookie. Repeat until all circles are used up.
Notes
When making these, make sure to line your baking dish or rimmed baking sheet with parchment paper. I tried making some without using parchment paper and ended up with an unusable mess of crumbs. I LOVE parchment paper and tend to use it for absolutely all my baking. Often times, I can fold it up and reuse it for multiple bakes. However, with these gobs reusing the paper doesn’t work. I always feel guilty when wasting all that paper, so I recently picked myself up some silicone liners for my baking dishes. Next time I make these gobs, I’ll use the silicone liners instead of the parchment paper and let you know how they turn out!
Happy baking!