Fluffernutter Cookies are soft and chewy peanut butter cookies filled with gooey marshmallows. An easy cookie that’s vegan, gluten-free, and so nostalgic!
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.
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.