These Vegan Peanut Butter Marshmallow Cookies are the ultimate chewy peanut butter cookies. They're made with healthy clean and simple ingredients, but they're so delicious nobody would even know they're healthy or vegan!
If you're looking for the perfect vegan cookie recipe to bake any time of the year, this is is. Creamy peanut butter and gooey marshmallows is a combo that never goes 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!
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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:
- Vegan 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, or you can pick them up at your local grocery store.
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. It works as a 1:1 substitute for all-purpose flour and tastes the same!
- Maple Crystals - Are one of my all-time favorite natural sweeteners. They are sweeter than sugar (so you don't have to use nearly as much) and works just like sugar, yet they have a low glycemic index. I always buy mine in bulk from Wilderness Poets. As always, my code: "NATURALVEGAN" gets you $10 off your purchase!
- Baking Soda - A necessity in any vegan cookies 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.
- Sea 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, it's a good idea to add 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 as traditional marshmallows, or less healthy marshmallows that taste exactly like real marshmallows (they're actually even a little bit better). 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. Make sure to get the large marshmallows that you will be able to place on top of the cookies.
Wet Ingredients:
- Natural Peanut Butter - Creamy natural oil-free peanut butter is best for this recipe. You can use natural peanut butter that contains oil, as well, as long as it is made with clean ingredients.
- Coconut Butter - Although the base of this recipe is the peanut butter, I like to add coconut butter because it helps the cookies to spread without oil or vegan butter.
- Water - This will be used to make the flax egg.
- Vanilla Extract - I like to add vanilla extract to all my cookie recipes, because every perfect cookie has vanilla extract in it. It's a staple if you ask me!
See the recipe card for quantities.
How To Make These Peanut Butter Marshmallow Cookies:
These marshmallow peanut butter cookies are great for bakers of all levels because they're easy to make, don't take long to make, and taste incredible.
1. Begin by sifting all the dry ingredients except the ground flaxseed together in a large bowl. Mix the flour mixture together until the ingredients are combined.
2. Make the flax egg by combining the ground flaxseed and water together in a small bowl and setting aside for about 10 minutes.
3. Combine the all the wet ingredients together in a medium bowl with the flax egg and mix until smooth.
4. Combine the wet ingredients with the dry ingredients and form the cookie dough. Place in the fridge to cool for 20 minutes. Preheat oven to 350.
5. Form into balls with a 2 tablespoon cookie scoop and place on the baking sheet. Press down with your hands to flatten the cookies slightly.
6. Press a large vegan marshmallow into the center of the dough of each cookie and bake cookies for 12-15 minutes, or until the marshmallow has turned slightly golden on top.
7. Allow the fluffernutter cookies to cool for at least 10 minutes before serving. I like recommend putting them in the fridge for about 15 minutes. They taste best chilled. 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 are the ultimate peanut butter marshmallow cookies because they're simple, but guaranteed 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 as a 1;1 substitute.
- Flour - You can also use all-purpose flour as a 1:1 substitute if you do not have a gluten allergy. However, I honestly think the gluten-free flour tastes better in this recipe andd recommend using it either way!
- 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 Peanut Butter Cookie - If you're a chocolate lover, add naturally sweetened vegan dark chocolate chips for a delicious combination of rich chocolate, smooth peanut butter, and gooey marshmallow!
- 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 large marshmallow on top).
- Marshmallow Fluff Sandwiches - If you are not vegan, you can use marshmallow fluff (also known as marshmallow creme) and make fluffernuttter sandwiches with the cookies. Make sure that you are using a healthy clean ingredient fluff. I know that a vegan marshmallow fluff is going to be released soon by Dandies, so I will update with links to that when available.
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 large bowl to sift the dry ingredients together and ultimately form the dough, and one medium bowl 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 cookie sheet. Dark cookie sheets cook the bottom of the cookie quicker, which can lead to the cookie burning on the bottom. If your cookie sheet is not nonstick, I recommend baking these cookies on a layer of parchment paper. The parchment paper will keep the cookies from sticking to the pan.
- Hand Mixer (optional) - You can either use a hand mixer, a stand mixer with the paddle attachment or a spoon to mix these cookies. I like to use a hand mixer on medium speed, because it's less work, and it mixes the ingredients together better. A stand mixer gives the best results, however if you don't have one any method will work.
As always you can find all my go-to equipment on my Amazon storefront or my affiliate page.
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 very handy because you'll be able to enjoy all the cookies before they go bad.
If you store these cookies in any type of airtight container in the fridge, they will last for about 2 weeks. It's important to note that the more airtight the container is, the better the soft peanut butter cookies will keep. I love my airtight glass containers for this reason.
If you plan to keep these vegan fluffernutter cookies longer, they can be frozen. I definitely recommend using quality airtight containers if you plan to freeze.
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 over-bake 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 wire rack to cool. 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 regular 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:
If you try this Vegan Peanut Butter Marshmallow Cookie recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Vegan 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 mixing bowl. Mix the flour mixture together until the ingredients are combined.
- 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 all the wet ingredients together in a medium bowl with the flax egg and mix until smooth.
- Combine the wet ingredients with the dry ingredients and form the cookie dough. Place in the fridge to cool for 20 minutes. Preheat oven to 350.
- Form into balls with a 2 tablespoon cookie scoop and place on the baking sheet. Press down with your hands to flatten the cookies slightly.
- Press a large vegan marshmallow into the center of the dough of each cookie and bake cookies for 12-15 minutes, or until the marshmallow has turned slightly golden on top.
- Allow the fluffernutter cookies to cool for at least 10 minutes before serving. I like recommend putting them in the fridge for about 15 minutes. They taste best chilled. 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.