Guilt Free Gobs
a healthy alternative to traditional gobs or moon-pies
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
*This recipe is meant to be made in conjunction with my recipe for Coconut Maple Whipped Cream. I love that when you make both recipes at the same time, they use the entire can of coconut milk—the filling uses the coconut cream and the cookie uses the coconut milk. Waste not, want not!