These vegan Fluffernutter Cookies are peanut butter cookies filled with mini marshmallows. They’re soft, gooey, and deliciously sweet!
One of the best ways to upgrade a peanut butter cookie is to add marshmallows! That’s exactly why these extra gooey Fluffernutter Cookies are sensational; they’re peanut butter cookies packed with plenty of vegan mini marshmallows. Every bite is chewy, soft, and sweet.
Just think of them as a fluffernutter sandwich, but in cookie form.
Fluffernutter vegan cookies are crowd-pleasing and loved by both kids and adults. When baked, the vegan marshmallows become gooey and stretchy while the peanut butter cookie base is super chewy. Yum!
What is a fluffernutter?
A fluffernutter is a sandwich that layers peanut butter and marshmallow fluff between slices of white bread. These cookies capture the nutty, sweet goodness of a classic fluffernutter sandwich in every bite.
Ingredients needed (with substitutions)
- Vegan butter – My favorite vegan butter for baking is Miyoko’s but other brands and my homemade vegan butter also work well. I haven’t tested this recipe with coconut oil as a substitute.
- Granulated sugar and light brown sugar – Using a 1:1 blend of granulated sugar and brown sugar adds just the right amount of sweetness with a slight molasses-like flavor.
- Peanut butter – Both creamy and crunchy peanut butter will work. You could also try using almond butter or sun butter as a nut free alternative. Don’t use the natural kind for best results; it can be too thick or runny to bake with.
- JUST Egg – Or you can use a flax egg (ground flax + water) instead. The egg replacer will bind the cookie dough together and create chewy and delicious cookies.
- Vanilla extract
- Flour – The cookies are easy to make with all purpose flour or an all purpose gluten free flour mix.
- Baking soda
- Mini vegan marshmallows – Fluffernutter cookies are typically made with marshmallow fluff but Dandies vegan marshmallows (or Trader Joe’s vegan marshmallows) are a great alternative. They become soft and gooey as the cookies bake! You can try using homemade vegan marshmallow fluff instead, but I haven’t tested it and am not sure if it will bake well or not.
How to make fluffernutter cookies
Find the complete printable recipe with measurements below in the recipe card.
To start, beat the sugars, peanut butter and softened vegan butter together in a mixing bowl until they form a creamy and light mixture.
Next, mix in the egg replacer and vanilla.
Add the flour, baking soda, and salt to the cookie dough. Mix on low speed until they incorporate into the dough, scraping the sides and bottom of the bowl as needed.
Fold the mini vegan marshmallows into the dough with a spatula or your hands.
Scoop out two tablespoons worth of dough, shape it into a ball, and place it on your prepared baking sheet. Repeat until you run out of dough.
Bake the cookies until the edges begin to brown. They may look soft when they come out of the oven, but they’ll firm up as they cool.
Leave the cookies to cool slightly, then enjoy!
If you’re craving the nutty sweetness of a fluffernutter vegan cookie but want the exciting texture of a kitchen sink cookie or chocolate marshmallow cookie, feel free to add one more mix-in to the dough. Any of these options will be tasty:
- Vegan peanut butter chips
- Mini chocolate chips (Trader Joe’s brand or Enjoy Life are both dairy free)
- Vegan toffee bits
- Small vegan caramels
- Chopped pretzels
- Or add a sprinkle of flaky salt immediately after baking
You can store the baked cookies in an airtight container on the kitchen counter for about 5 days or longer in the fridge. They freeze well, too!
To save time, make the cookie dough ahead of time and freeze the rolled dough balls on a baking sheet. Once solid, transfer them to a freezer-safe container and freeze them for up to 3 months. They can be baked from frozen but may need an extra 5 to 10 minutes in the oven.
Want more vegan cookies?
- Peanut Butter Blossoms
- Iced Vegan Oatmeal Cookies
- Pumpkin Chocolate Chip Cookies
- Vegan Snickerdoodles
- Vegan Ginger Cookies
- 1/2 cup butter, softened to room temperature I used Miyoko's plant based butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 3 tablespoons JUST Egg or 1 flax egg (1 tbs ground flax + 2.5 tbs water)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour or gluten free flour mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mini marshmallows I used vegan Dandie's brand
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats.
- In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened butter, sugars and peanut butter for 1-2 minutes until creamy.
- Add the JUST Egg or 1 flax egg and vanilla and mix to combine.
- Stop the mixer and add the flour, then sprinkle the baking soda and salt on top of the flour. Turn the mixer on low speed and mix until just combined. Scrape the bottom and sides of the bowl as needed.
- Mix the mini marshmallows into the dough. You may need to use your hands to really incorporate them.
- Scoop 2 tablespoons of cookie dough and quickly shape into balls with your hands. Place on the prepared baking sheets a few inches apart.
- Bake one tray at a time in the center rack of the oven for 11-12 minutes, until the edges are starting to brown. They will still appear very soft but firm up as they cool.
- Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. Enjoy!
- The cookies will keep for up to 5 days in an airtight container at room temperature. They also can be frozen.