These gluten free and keto wagon wheels (or moon pies) are one epic s’mores cookie! Think an extra fluffy low carb marshmallow, sandwiched between our classic keto graham crackers and finished off with a chocolate bath. Epic indeed!
Gluten Free & Keto Wagon Wheels
i.e. Epic S’mores Cookies!
Are these the cookies of a thousand names or what?! They’re known as wagon wheels in the UK, Canada, Australia… as moon pies in the US (thanks to all from Alabama who commented!) and as Mamuts in Mexico and Latin America. Any other names out there guys?!
I generally avoid recipes on the site which involve you whipping up two things, but these wagon wheels are seriously worth it! I mean, they taste like pure junk food (😜!!).
Honestly, they’re eye-rollingly good and easily one of my favorite cookies on the site. Probably even tied up there with our bakery-style chocolate chip cookies!
OK. did I cover all the selling points?! Go whip them up (pretty please!).
Any chocolate bar will do, my one advice is that you love its taste! I love Lily’s dark chocolate chips (they’re sugar free and keto), but still taste like the real deal.
You melt it in a water bath (my suggestion), or in the microwave in small bursts.
Now, the chocolate will be quite thick (which is great if you want a thick coating!), but you can always add a teaspoon or so of coconut oil to thin it out (my preference!).
And pretty please don’t forget the flakey sea salt! Takes these keto s’mores cookies to a whole other level!
Gluten Free & Keto Wagon Wheels (i.e. S'mores Cookies!)
- See recipe video for guidance on the graham crackers!
- Whip up a batch of our keto marshmallows (you can always do half the batch, but leftovers are always a good idea in our book!). The one difference is that you'll want to spread the batter onto a baking sheet so it's roughly 3/5-1" thick. Allow to set for 5 hours or overnight.
- While the marshmallows are setting, whip up a batch of our keto graham crackers. Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.
- Preheat oven to 350°F/180°C. Line a baking tray with a mat or parchment paper.
- Roll out the cookie dough between two sheets of parchment paper (I leave mine about twice as thick as the regular graham crackers for a softer crunch). Cut into 2 1/2-inch rounds. Transfer cookies to prepared tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).
- Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
- Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!).
To assemble the keto wagon wheels
- Cut out 2 1/2" rounds of marshmallow and sandwich them between two cookies. Set aside.
- Melt chocolate chips (start with 1/2 cup) in a water bath, thinning out with coconut oil as needed. Allow to come to room temp so you don't melt the marshmallows.
- Dip the wagon wheels in the melted chocolate and sprinkle with flakey sea salt. It's generally always a good idea to work over a lined baking tray, as any chocolate that drips can be re-used.
- Store in an airtight container at room temperature for about a week, and freeze for a couple months after that (they're awesome frozen!).