Easy Vegan Fluffernutter Cookies
The classic flavors of a fluffernutter sandwich in cookie form! These cookies are full of peanut butter and gooey marshmallows. Fun to make and a family favorite!
Servings: 26 cookies
Calories: 117kcal
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.
Nutrition
Calories: 117kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 120mg | Potassium: 78mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Calcium: 10mg | Iron: 0.5mg