These vegan Fluffernutter Cookies are peanut butter cookies filled with mini marshmallows. They’re soft, gooey, and deliciously sweet!

a fluffernutter cookie broken in half on parchment paper.

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.

close up on a baked fluffernutter cookie on parchment paper.

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
  • Salt
  • 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.
ingredients for vegan fluffernutter cookies with labels.

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.

vegan fluffernutter cookie dough in a white bowl.

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.

vegan fluffernutter cookie dough in a white bowl.

Fold the mini vegan marshmallows into the dough with a spatula or your hands.

vegan fluffernutter cookie dough with mini marshmallows in a white bowl.

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!

close up on a baked fluffernutter cookie on parchment paper.

Add-in ideas

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.

a fluffernutter cookie broken in half on parchment paper.

Want more vegan cookies?

a fluffernutter cookie broken in half on parchment paper.
5 stars (11 ratings)

Fluffernutter Cookies

These vegan Fluffernutter Cookies are peanut butter cookies filled with mini marshmallows. They’re soft, gooey, and deliciously sweet!
Prep: 15 minutes
Cook: 11 minutes
Total: 26 minutes
Servings: 22 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!


  1. The cookies will keep for up to 5 days in an airtight container at room temperature. They also can be frozen.


Serving: 1of 22 cookies | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 164mg | Potassium: 53mg | Fiber: 1g | Sugar: 12g | Vitamin C: 0.002mg | Calcium: 9mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I made these for my none vegan family and even added vegan chocolate chips for a lil extra razzle dazzle and when I tell you they are in love they are in love. I’ve had to now make them a total of 5 times with and without the chocolate.

    1. Hi Tabatha. Thank you for sharing this fun feedback and awesome review! I’m thrilled the cookies are a hit with your family! Wishing you lots of happy cooking!

  2. Wow! These are delicious. I used Bob’s All Purpose gluten-free and it turned out great. Thanks for the recipe.

  3. I’ve never been a fan of fluffernutter sandwiches; marshmallow and pb just didn’t sound great to me. However, these cookies are AMAZING. It’s the best combination, they are delicious.

    1. You are welcome, Shirley! I’m glad you gave the cookies a try, and that you love them! Thanks for your fabulous review and feedback!

  4. I must have done something wrong with this recipe – the cookies totally fell apart on me. 🙁 Should I try smooshing the marshmallows into the dough ball instead of mixing them in the bowl?

    1. If the marshmallows aren’t incorporating just by mixing with a spoon, feel free to use your hands to smoosh them into the dough. But also, the cookies will be very delicate when cooling, and will fall apart if you handle them while hot. If you give them 10 minutes or so to cool, they shouldn’t fall apart. Did you use natural or regular peanut butter (like JIF)? Using natural peanut butter will also change the recipe and they might fall apart more easily.

  5. These cookies sound amazing! I want to make them but can’t use the flax or just eggs. What would you recommend as a replacement for eggs?

    1. You can try using ground chia seeds instead of the flax seed, then make the chia eggs the same way you would make flax eggs. You could also try using 1/4 cup of applesauce instead but I haven’t tested it so I’m not sure if it will work as well.

  6. Curious if anyone has tried to make this recipe with homemade vegan marshmallows and/or fluff. Really trying to avoid carrageenan due to its negative health impacts, and both Dandies and TJs marshmallows contain it. Thanks!

  7. I just finished making these and I am eating one as I write out this review. These cookies are so mouthwateringly good! Love Nora’s perfect chocolate chip recipe too, but this one might be a contender for first place. Can’t wait to try out more recipes.

    1. Hi Mary! That could be a fun survey – which cookie takes first place! I’m so happy you love these cookies! Thank you for taking time to share your fabulous feedback and review!

  8. These cookies are a problem. As in, omg I want to eat them all kind of problem!! These are delicious!! Super easy to make and such great flavour and texture. Everyone in the fam loved these. Another Nora Cooks hit!!

    1. Thank you for your awesome feedback! I’m glad that’s the kind of problem you have! I’m so glad you guys are loving the cookies! Have fun during the holidays!

  9. These are fantastically delicious! I made them with Adams crunchy natural peanut butter because that’s all I had on hand. Also had to cut up Trader Joe’s regular marshmallows for lack of miniature ones. So good!! Thank you for another excellent recipe!

  10. OH MY GOSH, these are hands down some of the best cookies I have ever had! I made these last night and subbed King Arthur’s GF All purpose blend, which worked beautifully!

    I brought them to work today to share with staff and everyone who has tried them is asking for the recipe, so I am sending this link along to them. I am slowly opening their eyes to the deliciousness of being vegan!

  11. I really want to make these for a work cookie exchange coming up and as the only vegan, I’m always looking to impress and these sound like they will be a winner!! Quick question, I read you said no natural peanut butter. Guessing good ole’ Jif works?

  12. These not only taste amazing but they are particularly beautiful to boot. I’m ever so pleased I just trusted your recipe and made a double batch straight off! They’re going on the Solstice cookie plates to be delivered to friends and neighbors. Thank you!

    1. You are welcome, Val! I’m thrilled you were happy with the cookies! Your lucky neighbors! Thanks for your wonderful feedback!

  13. As soon as I got the email for this new recipe and then saw the pic of the cookie, I had to make them right away. THESE ARE SOOOO GOOD!! Oh my, hands down one of my new top fav cookies! You nailed this!

    1. Hi Carlee. Yahoo! I’m thrilled you loved the cookies! In my book, these cookies are an amazing combination of goodness! Thanks for your wonderful feedback and review!

  14. Hi Nora!

    Do you think sunbutter could be substitution for peanut butter? My son had a nut allergy but these sound absolutely amazing!

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