1 1/2 cups all-purpose flour, spooned and leveled
2/3 cup unsweetened cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt or table salt
1 cup unsweetened applesauce
1/3 cup vegetable oil
1 large egg
1/2 cup granulated sugar
1/4 cup agave nectar
1 teaspoon instant espresso powder, dissolved in 1 teaspoon warm water
1 teaspoon pure vanilla extract
2/3 cup marshmallow crème
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
1. To make cookies: Preheat oven to 350°. 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.
2. 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.
3. To make filling: Combine marshmallow crème 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.)
4. To assemble pies: Sandwich cooled cookies with 3/4 tablespoon filling.