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Ingredients
0.3 cup agave nectar
1.5 teaspoons double-acting baking powder
1 large eggs
1.5 cups flour all-purpose
0.5 cup granulated sugar
1 teaspoon espresso powder dissolved in 1 teaspoon warm water instant
0.7 cup marshmallow crème
0.5 cup powdered sugar
0.5 teaspoon salt
0.3 cup butter unsalted softened ()
1 cup apple sauce unsweetened
0.7 cup cocoa powder unsweetened (not Dutch-processed)
0.5 teaspoon vanilla extract pure
1 teaspoon vanilla extract pure
0.3 cup vegetable oil
Equipment
bowl
baking sheet
baking paper
oven
whisk
wire rack
hand mixer
Directions
To make cookies: Preheat oven to 35
In a medium bowl, combine flour and next 3 ingredients (through salt); stir well with whisk until there are no lumps. In a separate bowl, combine applesauce and next 6 ingredients (through vanilla); stir well with whisk. Fold dry ingredients into wet ingredients.
Using a tablespoon measure, spoon 32 cookies about 2 inches apart on 2 parchment paper-lined baking sheets.
Bake, rotating pans halfway through, until the cookies are puffed and set (8-10 minutes).
Let sit on hot pans 2 minutes; cool completely on wire rack.
Combine marshmallow crme and butter in a medium bowl. Beat with a hand mixer at medium-high speed; gradually stir in powdered sugar, then vanilla. Beat at medium-high speed until light and fluffy, about 3 minutes. (Note: Makes 3/4 cup filling.)
To assemble pies: Sandwich cooled cookies with 3/4 tablespoon filling.
