These vegan fluffernutter cookies are packed with peanut butter flavor and mini marshmallows. They are perfect for a party or to just eat any day. And there are no added oils or butter!
Who doesn't remember fluffernutter sandwiches? It's two slices of white bread slathered with peanut butter and marshmallow fluff. Whether you had them in your lunchbox or just envied those who did (sadly, me), they are a nostalgic sandwich. But now you can have the flavors of a fluffernutter sandwich in a cookie!
These vegan fluffernutter cookies are full of peanut butter flavor. If you are looking for more recipes with peanut butter, try my vegan buckeyes, chocolate peanut butter mug cake, and my vegan peanut butter chocolate chip cookies.
Why You’ll Love Vegan Fluffernutter Cookies
- Flavor: It’s the flavors you love in a fluffernutter but in a delicious cookie!
- Unique: Yes, peanut butter cookies are yummy but adding marshmallows elevates these cookies.
Ingredient Notes
- Peanut butter: Use creamy, not chunky peanut butter.
- Marshmallows: Make sure you buy vegan marshmallows that don’t contain gelatin. I use Dandies brand.
- Non-dairy milk: I use unsweetened soy milk but any kind of plant-based milk is fine as you can't taste the flavor of it in these cookies.
Please see the recipe card below for the full list of ingredients and amounts needed.
Love marshmallows? Try my vegan s'mores brownies!
Variations and Substitutions
- Chocolate: Add in some chocolate chips to create that amazing chocolate and peanut butter flavor combination.
- Spices: Add cinnamon or nutmeg to add some warm spice.
- Marshmallows: Instead of mini marshmallows, use regular sized and cut in small pieces. You could also cut them into thin marshmallow "discs" for a layer of marshmallow gooeyness.
- Nut butters: Instead of peanut butter, you can use almond butter, sunflower seed butter, or cashew butter if you're allergic or just want to try a different flavor.
How To Make Vegan Fluffernutter Cookies
Step 1: First, preheat your oven to 350°. Prepare a baking sheet by lining it with parchment paper.
Step 2: Cut your mini marshmallows in half and set aside.
Step 3: In a stand mixer, cream together the peanut butter and white sugar. Add in the non-dairy milk and vanilla extract and mix well.
Step 4: Next, add the flour, baking soda and salt and mix until combined.
Step 5: Using your hands, take about 1-2 tablespoons of cookie dough. Then take about 5 marshmallow pieces and mix with the dough to form a ball with marshmallows on the inside. Place the cookie dough balls on the prepared cookie sheets and carefully flatten them a little.
Step 6. Bake in the preheated oven for about 12 minutes. Once baked, take the pan out of the oven and let the cookies rest for about 3-5 minutes. They will be soft straight out of the oven.
Step 7: Carefully transfer the cookies to a cooling rack to cool completely. Plate and enjoy!
Expert Tips
- If you can’t find vegan mini marshmallows, you can buy regular sized ones and just cut them into smaller pieces.
- Make sure you use creamy peanut butter, not chunky.
- If you don't have a stand mixer, you can use a hand mixer and a large mixing bowl.
- When you flatten the cookies, try to make sure most of the marshmallows are still inside the dough.
Storage and Recipe FAQs
Most regular grocery stores carry Dandies marshmallows. Trader Joe’s marshmallows are accidentally vegan but they are only available seasonally. You can also find them on Amazon.
That's up to you. I only buy natural peanut butter since it contains peanuts and salt without any oil or sugar. But either kind would work so use whatever you have on hand.
Store in an airtight container at room temperature for up to 4 days. After a day or two, we like to stick them in a microwave for about 15 seconds to slightly warm up.
More Vegan Cookie Recipes
If you tried this Vegan Fluffernutter Cookie Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Easy Vegan Fluffernutter Cookies
Equipment
- Cookie rack
- Baking sheet
- Mixer
Ingredients
- 1 ¼ cups peanut butter, creamy
- ⅔ cup white sugar
- ¼ cup non-dairy milk
- ½ teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup vegan mini marshmallows
Instructions
- Preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper.
- In a stand mixer or a large mixing bowl with a hand mixer, cream together the peanut butter and white sugar.
- Add in the non-dairy milk and vanilla extract and mix well.
- Add in the flour, baking soda and salt and mix until well combined.
- Using your hands, take about 1-2 tablespoons of cookie dough. Take about 5 marshmallow pieces and mix with the dough to form a ball. Place on the prepared baking sheet and slightly press down.
- Bake in the preheated oven for about 12 minutes. Take out of the oven and let rest for about 3-5 minutes. Transfer to a wire rack to cool completely.
Notes
- Use creamy peanut butter, not chunky.
- If you can't find mini vegan marshmallows, just get regular sized and cut them into small pieces.
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