Fluffernutter Cookies (Vegan, Gluten-Free)
Fluffernutter Cookies are soft and chewy peanut butter cookies filled with gooey marshmallows. An easy cookie that’s vegan, gluten-free, and so nostalgic!
I have to be honest: I wasn’t a big fluffernutter lover as a kid, but I am a fluffernutter cookie lover as an adult. So fast forward to today, and this fluffernutter cookie is my adult, better-for-you take on that classic peanut butter + marshmallow combo.
These cookies are inspired by two favorites: my peanut butter blossoms and muddy buddy cookies. It all starts with my tried-and-true peanut butter cookie that gets stuffed with mini marshmallows that melt into gooey pockets as they bake. When you bite into the cookie, you get the soft tenderness of the peanut butter cookie and the gooeyness from the marshmallows…drool!
If you love peanut butter and marshmallows, I have a feeling this one will go straight into your regular rotation, especially when you realize how easy they are to make!
Why You’ll Love These Fluffernutter Cookies
If you were a fluffernutter lover growing up, you’re going to love this cookie version.
- Basically a fluffernutter sandwich…in cookie form
- Soft, chewy, melt-in-your-mouth texture
- Gooey marshmallow pockets in every bite
- Vegan and gluten-free
- Easy to make and ready in about 25 minutes
Soft, sweet, chewy, gooey, peanut buttery, and completely irresistible…all wrapped up in a cookie.
Ingredients Needed
- Almond Flour: Keeps the cookies soft and tender with a melt-in-your-mouth texture.
- Oat Flour: You can buy oat flour or make your own oat flour, but I recommend using store-bought oat flour for the softest texture. If you have a serious gluten allergy, be sure to use certified gluten free oat flour.
- Peanut Butter: Use an all-natural, runny peanut butter for the best results. It should have a thin consistency and contain only peanuts (and salt) as the ingredients.
- Maple Syrup: Adds natural sweetness and moisture. Agave syrup works as a swap, and honey can be used if you’re not vegan.
- Baking Powder: Helps the cookies rise and gives them a soft texture.
- Vanilla Extract: Adds extra flavor.
- Salt: Just a pinch of salt to bring out all the flavors.
- Vegan Mini Marshmallows: Check to make sure that your marshmallows are vegan.
How to Make Fluffernutter Cookies
Scroll down to the recipe card to get the full recipe with measurements.
- Preheat the oven: Set your oven to 350°F and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, stir together the peanut butter, maple syrup, and vanilla extract until smooth.
- Add the dry ingredients: Add the almond flour, oat flour, baking powder, and salt. Mix until a soft dough forms.
- Scoop and stuff: Use a cookie scoop to scoop the dough and flatten slightly in your palm. Tuck 3–4 mini marshmallows inside, roll into a ball, place on the baking sheet, and gently flatten (feel free to press a few extra marshmallows on top).
- Bake: Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft. As soon as the cookies come out of the oven, use the rim of a glass to gently round the cookies. Then, give the baking sheet a quick tap on the counter to create chewy edges. Let the cookies cool completely before digging in – they’ll firm up as they set.
Megan’s Tips
- Use drippy peanut butter: Using an all-natural runny peanut butter is key here. If your peanut butter is thick, give it a good stir or gently warm it first until it’s a pourable consistency.
- Tap the tray: That quick tap after baking helps create chewy edges and crinkly tops.
- Don’t skip the cooling time: Since these cookies are made with almond flour, they’ll be very tender and delicate once they come out of the oven, but they’ll firm up as they cool.
Storing Fluffernutter Cookies
Store them in an airtight container at room temperature for 2-3 days or 4-5 days in the fridge.
They also freeze beautifully! Once fully cooled, place them in an airtight container or freezer-safe bag and freeze for up to 2 months.
These fluffernutter cookies are soft, chewy, peanut buttery, stuffed with marshmallows…honestly nostalgic in the best way and incredibly easy to make. If you’re a peanut butter lover, you’re guaranteed to love this one!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Fluffernutter Cookies (Vegan, Gluten-Free)
Ingredients
- 1 cup almond flour
- ¼ cup oat flour
- ½ cup runny peanut butter
- ⅓ cup maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegan mini marshmallows
Instructions
- Preheat the oven: Set your oven to 350°F and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, stir together the peanut butter, maple syrup, and vanilla extract until smooth.
- Add the dry ingredients: Add the almond flour, oat flour, baking powder, and salt. Mix until a soft dough forms.
- Scoop and stuff: Use a cookie scoop to scoop the dough and flatten slightly in your palm. Tuck 3–4 mini marshmallows inside, roll into a ball, place on the baking sheet, and gently flatten (feel free to press a few extra marshmallows on top).
- Bake: Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft. As soon as the cookies come out of the oven, use the rim of a glass to gently round the cookies. Then, give the baking sheet a quick tap on the counter to create chewy edges. Let the cookies cool completely before digging in – they’ll firm up as they set.
Equipment
Video
Notes
- Use drippy peanut butter: Using an all-natural runny peanut butter is key here. If your peanut butter is thick, give it a good stir or gently warm it first until it’s a pourable consistency.
- Tap the tray: That quick tap after baking helps create chewy edges and crinkly tops.
- Don’t skip the cooling time: Since these cookies are made with almond flour, they’ll be very tender and delicate once they come out of the oven, but they’ll firm up as they cool.
