Fluffer Nutter Cookies
Gluten free AND vegan! A soft pillowy cookie full of peanut butter and gooey marshmallows! Get in here!!
Equipment
- 1 stand mixer or hand mixer
- #70 cookie scoop (this is what I used) makes about 6 doz
- #50 cookie scoop makes about 3 doz
- parchment paper or silpat mat
- cookie cooling racks
Ingredients
- 2 tablespoon ground flax see notes
- 6 tablespoon water
- 1 cup peanut butter (280g) see notes
- ½ cup vegan butter (112g) see notes
- ½ cup granulated sugar (110g)
- ½ cup brown sugar, packed (120g)
- ¼ cup oat milk (60 mL) see notes
- 2 teaspoon vanilla
- 2 cups Bob's AP Baking flour (373g) see notes
- 1 teaspoon baking soda
- 1 teaspoon corn starch (corn flour)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1.5 cups Dandies mini marshmallows (135g) see notes
- ¾ cup granulated sugar (150g) in a bowl - to roll cookies in
Instructions
- Preheat the oven to 350°. Make the flax eggs by combining the ground flax and water together, set aside for 5-10 mins so it thickens2 tablespoon ground flax, 6 tablespoon water
- In a stand mix or large mixing bowl, add the peanut butter, vegan butter, and sugars. Mix on medium for 2-3 mins until well creamed1 cup peanut butter (280g), ½ cup vegan butter (112g), ½ cup granulated sugar (110g), ½ cup brown sugar, packed (120g)
- Add the oat milk, vanilla and flax eggs. Mix for additional 30 secs-1 min, you want it to be incorporated well.2 tablespoon ground flax, ¼ cup oat milk (60 mL), 2 teaspoon vanilla, 6 tablespoon water
- Add all the dry ingredients, minus the marshmallows and extra sugar. Mix on medium for 2 mins2 cups Bob's AP Baking flour (373g), 1 teaspoon baking soda, 1 teaspoon corn starch (corn flour), 1 teaspoon baking powder, ½ teaspoon salt
- Stir in the marshmallows1.5 cups Dandies mini marshmallows (135g)
- Using a #70 scoop (1 TBSP), scoop up a ball(making sure to get at least 1 marshmallow!), plop it out in the bowl of sugar, roll it until it's coated, then place on prepared cookie sheet about 1 inch a part (they don't spread much). Cook for 8-9 mins. They will look puffy, but not raw. Let cool on pan for about 2 mins, then move to a cooling rack until fully cooled. Store in tightly sealed container¾ cup granulated sugar (150g) in a bowl - to roll cookies in
Notes
NUGGETS OF KNOWLEDGE
Ground flax - I usually use Bob's Red Mill . I like the golden one the best! 1 flax egg=1 tablespoon ground flax and 3 tablespoon water.
Peanut Butter - while I only tested this with creamy peanut butter, I don't see why it wouldn't be just as amazing with crunchy! If you try it this way, let me know how it turned out! I've used homemade and store bought - both have worked out well for me!
Vegan butter - I used Earth Balance in the tub while writing and testing the recipe. I usually have vegan stick butter on hand and I believe they will work great too!
Oat Milk - I would think any non-dairy milk will do, we just like the way the oat and peanut butter taste together
Bob's AP Baking flour - This time around, we are using the RED bag for this recipe. I like how the flour has a dried peanut butter vibe to it. I knew it would be perfect for these!
Dandie Marshmallows - In my opinion and testing - these marshmallows held up the best! They are GF and V, making them perfect for this recipe!