These Peanut Butter Marshmallow Cookies are the ultimate vegan treat. They're made with all whole foods plant based ingredients, but they're so delicious nobody would even know they're healthy!
If you're looking for the perfect vegan cookie recipe to bake any time of the year, this is is. Peanut butter and marshmallows never go out of season!
This recipe exceeded my expectations and quickly became a favorite amongst me and my non vegan boyfriend. If you're looking for a vegan cookie to wow a crowd, or a special someone this is it. They'll be raving about it forever, and they won't even be able to tell they're vegan!
Jump to:
- Ingredients For These Peanut Butter Marshmallow Cookies:
- How To Make These Peanut Butter Marshmallow Cookies:
- Fluffernutter Cookies Substitutions:
- Peanut Butter Marshmallow Cookies Variations:
- Equipment For These Peanut Butter Marshmallow Cookies:
- How To Store These Peanut Butter Marshmallow Cookies:
- Top Tip For Making Fluffernutter Cookies:
- Frequently Asked Questions:
- Related Vegan Marshmallow Recipes:
- Peanut Butter Marshmallow Cookies
- Food Safety
- More Healthy Vegan Cookie Recipes:
Ingredients For These Peanut Butter Marshmallow Cookies:
These vegan Peanut Butter Marshmallow Cookies are great, because chances are you probably have most of the ingredients on hand. These ingredients are all whole foods plant based too!
Dry Ingredients:
- Gluten-Free Flour - Any gluten-free flour blend will work for this recipe. However I've linked the one I recommend. It's made with real plant based flours, and contains more fiber and protein than other brands.
- Maple Crystals - One of my all-time favorite natural sweeteners. They are sweeter than sugar(so you don't have to use nearly as much), works just like sugar, yet have a low glycemic index. I always buy mine in bulk from Wilderness Poets. As always, my code: "VEGAN10" gets you $10 off your purchase!
- Baking Soda - A necessity in any baking recipe if you ask me! Baking soda helps the cookies to spread achieve the proper chewy texture.
- Corn Starch - This is my secret ingredient to achieving the best chewy cookies. You only need a little bit, and it's a game changer.
- Ground Flaxseed - Will be combined with the water to form a flax egg. This is necessary for these peanut butter marshmallow cookies, because it helps to hold them together.
- Salt - Adding additional salt is completely optional. If you're using salted peanut butter, you may want to skip it, however if your peanut butter is 100% peanuts, I recommend adding salt.
- Vegan Marshmallows - There are two types of vegan marshmallows that you can use. You can use whole foods plant based marshmallows that are much healthier, but don't quite have the right taste/texture, or less healthy marshmallows that taste exactly like real marshmallows. If I'm making these fluffernutter cookies for people that are not used to eating a whole foods plant based diet, I will use the less healthy. However if I am making it for plant based vegans (like myself), I will use the healthier cookies.
Wet Ingredients:
- Natural Peanut Butter - Creamy natural oil-free peanut butter is best for this recipe. Make sure the only ingredients are peanut butter and salt.
- Coconut Butter - Although the base of this recipe is the peanut butter, I like to add coconut butter to help the cookies spread without using oil.
- Water - This will be used to make the flax egg.
- Vanilla Extract - I like to add vanilla extract to these peanut butter marshmallow cookies, because it ties the marshmallow and peanut butter flavors together perfectly.
See recipe card for quantities.
How To Make These Peanut Butter Marshmallow Cookies:
These Peanut Butter Marshmallow Cookies are great for bakers of all levels, because they're easy to make, don't take long to make, and taste incredible.
Begin by sifting all the dry ingredients except the ground flaxseed together in a large bowl.
Make the flax egg by combining the ground flaxseed and water together in a small bowl and setting aside for about 10 minutes.
Combine the wet ingredients together in a medium bowl with the flax egg and mix until smooth.
Combine with the dry ingredients and form the dough. Place in the fridge to cool for 20 minutes. Preheat oven to 350.
Press vegan marshmallows into the cookies and bake for 15 minutes, or until the marshmallow has turned slightly golden on top.
Form into balls with a 2 tablespoon cookie scoop.
Allow the fluffernutter cookies to cool for 10 minutes before serving. Enjoy!
Note: The vegan Marshmallows will expand and puff up when baking. This is completely normal. When they are removed from the oven they will go back down in size and be perfectly chewy.
Hint: To achieve perfectly round cookies, use a round object such as a cup, or a mason jar ring, and swirl it around the cookies as soon as you remove them from the oven. Since they're still hot, they'll be able to be easily molded to the perfect circle.
Fluffernutter Cookies Substitutions:
These cookies are great, because they're simple, but guranteed to be a hit. If you're looking to make these, but need to sub out a particular ingredient due to allergies, unavailability, or for whatever reason, do not fear! These cookies can still be enjoyed!
- Nut-Free - if you want to make nut-free fluffernutter cookies, you totally can! I recommend using sunflower seed butter in place of the peanut butter. If you can't have coconut either, replace it with equal parts sunflower butter.
- Grain-Free - If you want to make these peanut butter and marshmallow cookies grain-free, you totally can! Just use a paleo baking flour in place of the gluten-free flour.
- Sugar - If you can't get your hands on maple crystals, you can still make this recipe. This recipe can be made with coconut sugar, brown sugar, etc. You will just have to keep in mind that it won't be as healthy if made this way.
Peanut Butter Marshmallow Cookies Variations:
These vegan Peanut Butter Marshmallow Cookies are delicious as-is, however there are a couple quick and easy variations to spice them up even more!
- Chocolate - add naturally sweetened vegan dark chocolate for the ultimate chocolate peanut butter s'mores cookie!
- Crunchy - Use crunchy peanut butter for some added texture!
- Mini Marshmallows - Use mini marshmallows if you prefer the marshmallows mixed in rather than one on top (I prefer the one marshmallow on top).
Equipment For These Peanut Butter Marshmallow Cookies:
These Fluffernutter cookies are great for all bakers, because they require minimal equipment that you probably already have on hand. For these cookies you will need:
- Mixing Bowls - You will need two bowls for these peanut butter marshmallow cookies. One to sift the dry ingredients together and ultimately form the dough, and one to mix the wet ingredients together. You will also need a small bowl, or cup (anything will work) to make the flax egg.
- Baking Sheet - I recommend using a lightly colored baking sheet. Dark baking sheets cook the bottom of the cookie quicker, which can lead to the cookie burning on the bottom.
- Hand Mixer (optional) - You can either use a hand mixer, or a spoon to mix these cookies. I like to use a hand mixer, because it's less work, and it mixes the ingredients together better.
How To Store These Peanut Butter Marshmallow Cookies:
Cookies are one of my favorite things to bake. Not just because they're delicious, but also because they're super easy to store! If you live alone like myself, this is clutch, because you'll be able to enjoy all the cookies before they go bad.
If you store these cookies in any type of sealed container in the fridge, they will last for about 2 weeks. It's important to note that the more air tight the container is, the better the cookies will keep. I love my air-tight glass containers for this reason.
If you plan to keep these vegan Peanut Butter Marshmallow Cookies longer, they can be frozen. I definitely recommend using quality air-tight containers.
If stored properly, they will keep for 2 months in the freezer. I recommend defrosting them slowly in the fridge overnight when ready to enjoy.
Top Tip For Making Fluffernutter Cookies:
One of my top tips for making these vegan fluffernutter cookies is to not overbake them. To achieve the perfect chewy peanut butter marshmallow cookies, you want to take them out of the oven right when the marshmallow starts to turn golden. Leave them on the pan when removed, and allow them to chill for about 5 minutes before transferring to a cooling rack. This will help you to achieve the perfect chewy cookies.
Frequently Asked Questions:
Cornstarch! A little goes a long way with this magical ingredient. A little cornstarch will help you to achieve perfectly soft and chewy cookies.
Traditional marshmallows are not vegan, therefore it is important that you use certified vegan marshmallows for these peanut butter marshmallow cookies. Even if you are not vegan I recommend using vegan marshmallows. They taste better and have a better consistency.
Related Vegan Marshmallow Recipes:
Looking for other healthy recipes using vegan marshmallows? Try these:
Peanut Butter Marshmallow Cookies
Equipment
- hand mixer optional
Ingredients
Dry Ingredients:
- 1 cup gluten-free flour do not pack
- 1 ¼ cup maple crystals "VEGAN10" for $10 off
- 2 teaspoon corn starch
- 2 teaspoon baking soda
- 2 tablespoon ground flaxseed
- 1 pinch salt
- 12 vegan marshmallows
Wet Ingredients:
- ⅔ cup natural peanut butter
- ¼ cup coconut butter Make sure it is liquid and not solid (see note)
- 6 tablespoon water
- 2 teaspoon vanilla exttrtact
Instructions
- Begin by sifting all the dry ingredients except the ground flaxseed together in a large bowl.
- Make the flax egg by combining the ground flaxseed and water together in a small bowl and setting aside for about 10 minutes.
- Combine the wet ingredients together in a medium bowl with the flax egg and mix until smooth.
- Combine with the dry ingredients and form the dough. Place in the fridge to cool for 20 minutes. Preheat oven to 350.
- Form into balls with a 2 tablespoon cookie scoop.
- Press vegan marshmallows into the cookies and bake for 15 minutes, or until the marshmallow has turned slightly golden on top.
- Allow the fluffernutter cookies to cool for 10 minutes before serving. Enjoy!
Notes
- Coconut butter can dry out quite easily. It's crucial that the coconut butter you use is a liquid and not a solid for this recipe. Try heating up the coconut butter for about 30 seconds to a minute in the microwave. If it does not start to melt, add a little coconut oil and mix until it's a liquid. Make sure that you use raw and cold pressed coconut oil!
Food Safety
It's always important to practice safe food habits whenever in the kitchen.
- Wash hands before baking
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
More Healthy Vegan Cookie Recipes:
Here are more healthy vegan cookie recipes like these Peanut Butter Marshmallow Cookies:
Christina's Bread Bakes
I didn't have vegan marshmallows but even so, still delicious and very easy to make.
Vireo Kitchen
These cookies are delicious!!
nancy
these peanut butter marshmallow cookies are heavely. I love they are chewy and pulls apart ! they look super pretty also!
Andrea White
such yummy cookies!
Jess Selensky
A perfect flavor combination!
Kalin Williams
Such an unbelievable combo of flavors! These will disappear so fast
Kris
These peanut butter marshmallow cookies are so moist and yummy! I could eat these everyday. Definitely one of my favorites!
Delaney
These sound so fun! ? Can’t wait to try!
April
We love peanut butter cookies of any kind and these were a great addition to our cookie exchange!
Vireo Kitchen
this is such an original and delicious recipe!
Andrea White
These pb cookies are amazing! Such a yummy and tasty treat to have for dessert!
Radha
These peanut butter cookies with marshmallow look stunning. I would love to try this cookie.