Fluffernutter Cookies
Last Updated on August 15, 2020 by Annie
These dairy free fluffernutter cookies with creamy peanut butter and fluffy marshmallow fluff are made with coconut oil in place of butter. They will give you all of those childhood memory feels!
I believe I am due for another confession. I have a tendency to dream about cookies. Cookies I have seen, cookies I have eaten, cookies I have made, and cookies I haven’t made yet. Which is really sad when my husband tells me all of these adventures we go on in his dreams and then I follow up with… So I was dreaming about this cookie… it had peanut butter, marshmallows, and maybe I could put something like corn flakes in it?
I had him at peanut butter and marshmallow but lost the corn flakes bit. Being from Texas, I had never heard of a fluffernutter until I saw it on Pinterest one day. When I told people about this cookie I had found they often gave me that look. The one that says, “how do you not know what a fluffernutter is?” This is when my dreams about this cookie began.
If you are not from the North East, you might not have stumbled upon a fluffernutter before. A fluffernutter is a sandwich with peanut butter and marshmallow. It can be made into a glorious cookie by sandwiching marshmallow fluff between two sets of peanut butter cookie dough. The result is a salty, sweet, sticky treat that is too good not to dream about.
Dairy Free Changes to Fluffernutter Cookies
– Swap melted coconut oil for softened butter.
– YAY FOR ONLY NEEDING ONE SWAP!
Tips to Make Fluffernutter Cookies
– Allow coconut oil to cool before using.
– Use double spoon method for getting the fluff into the cookie scoop to save your fingers from a fluffy mess.
– Preheat the oven well before you begin scooping, the fluff will begin to run if it waits too long.
– Sprinkle with Sugar in the Raw for a sweet crunch.
– Sprinkle with flaky sea salt for a salty crunch.
Did you make these delicious fluffernutter cookies? Feel free to tag me on instagram @mylifeafterdairy and I will re-share your Life After Dairy creations. Comment below with any other cookie recipes you would like to see converted to dairy free!
OTHER RECIPES YOU MIGHT ENJOY
Dairy Free Chocolate Chunk Cookies
Lemon Bundt Cake
Brownies
Fluffernutter Cookies
Peanut butter cookies with a swirl of marshmallow fluff that is sure to have you quickly reaching out for just one more.
Ingredients
- ½ c. Coconut Oil Melted, but cooled
- 1 c. Peanut Butter Smooth
- 1â…“ c. Brown Sugar Light
- 1 Egg
- 2 tsp. Vanilla
- ¼ tsp. Cinnamon
- 1 c. Flour
- 1 tsp. Baking Soda
- ¼ tsp. Salt
- 1 jar Marshmallow Fluff
Instructions
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Melt coconut oil and allow to cool.
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In the bowl of a standing mixer with a paddle attachment, mix together coconut oil, peanut butter, and brown sugar on medium speed until combined.
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Stop the mixer and scrape down the sides (always making sure the mixture has evenly mixed). On a low speed mix in the egg and vanilla until just incorporated. Remove bowl from the mixer.
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In a small bowl stir together flour, baking soda, salt, and cinnamon.
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Fold the flour mixture into the peanut butter mixture until combined.
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Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
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Just before you are ready to begin baking, preheat the oven to 375°F. It is important to preheat before you assemble to cookies or the the fluff will run away with the dough!
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When the oven is preheated, take the dough out of the fridge and begin the assembly process. In a medium sized cookie scoop ( this is the one I use- OXO Cookie Scoop) Scoop about a teaspoon of dough into the base and push the dough, with your thumb, to the sides to make a well. Fill the well with a teaspoon of marshmallow fluff then cover with 1 more teaspoon of cookie dough. I like to push the dough down on top of the fluff to close the scoop.
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Plop the ball on a silicone mat lined cookie sheet and repeat process until you have filled the cookie sheet. Bake for 9 minutes and remove from oven.
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Allow the cookies to cool for a while before trying to remove from the baking mat. Once they are cooled, move to a plate and enjoy!
Recipe Notes
Recipe adapted from Stress Baking
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