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The most delicious vegan, gluten-free and flourless fluffernutter cookies with ooey gooey melty marshmallows
Say hi to your new fav cookie! Ok, it’s MY new fav cookie but I hope you’ll agree!
These jumbo fluffernutter cookies are INSANE. Big, soft vegan flourless peanut butter cookies made with minimal ingredients stuffed with vegan marshmallows and they melt in your mouth!
These are ready in less than 30 minutes. One bowl, vegan, gluten-free, no chilling required!
How to Make Vegan Jumbo Fluffernutter Cookies:
Combine your flax seed and water into a bowl. Stir and let set for 5-10 minutes while you get the rest of your ingredients ready.
Once flax egg is done, combine the rest of the ingredients, except the marshmallows, until a soft dough forms.
Next, add your chopped/whole marshmallows. They will be sticky so you will have to separate them and essentially manipulate the dough, placing them in certain areas to ensure even marshmallow placement in the cookies.
Using a cookie scoop, scoop out the dough and squeeze it in your hands to ensure the dough sticks together. Next, roll the dough into big balls.
Flatten slightly with your hands, then flatten again with a large fork making the signature peanut butter cookie pattern. You want your cookies to be just about 3/4 an inch big before they go into the oven (yes, these are JUMBO cookies!).
Bake for right around 14 minutes and enjoy! Be sure to read below for FULL instructions!
If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram or Facebook!
![Vegan Jumbo Fluffernutter Cookies [GF]](https://wholesomecrumbs.com/wp-content/uploads/2020/04/8B188D8D-8079-4B90-B05D-6080E89945AE-425x425.jpeg)
Vegan JUMBO Fluffernutter Cookies [GF]
Ingredients
- 1 tbsp ground flax seed
- 3 tbsp water warm
- 1 cup peanut butter creamy natural – not able to use hard peanut butter
- 3/4 cup coconut palm sugar
- 1 pinch salt
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup mini marshmallows vegan and chopped small
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.In a large bowl, combine ground flax seed and water.
- Stir and let the “egg” set for about 5-10 minutes while you prepare your marshmallows. Cut your marshmallows in different sizes, leave some whole, cut some in half, some into thirds and some into fourths. The reason for this is that because the marshmallows will expand and puff up a lot in the oven and if you leave them all whole, your cookies won’t stay together.
- Next, add all ingredients except the marshmallows into the bowl. Stir well until a soft dough forms.
- Next, add your marshmallows Note: they will be sticky. You’ll have to break them up with your fingers and place them into the dough evenly. It’s worth the time to take this step so you have even marshmallows in each cookie so the structure of the cookie isn’t compromised!
- Using an ice cream scoop, scoop out the dough and squeeze it together so the dough sticks together. Then, roll each scoop into big even balls. You will have 6 balls of dough.
- Slightly flatten with your hand, then using a large fork, flatten again with the classic peanut butter cookie pattern (imprint the fork going up and down, and then again left and right). Your cookies should be right about 3/4 an inch big before they go in the oven. You want to make sure you don’t have too many marshmallows sticking out the sides or that could cause your cookies to not stay together.
- Bake for about 14 minutes and remove from oven, let cool for about 7-10 minutes on baking sheet, then transfer to a cooling rack. When you transfer them to the cooling rack, use one hand to hold a spatula and another hand to hold a cookie together, so they don’t fall apart.
- Make sure to wait to eat until slightly warm (not piping hot fresh out of the oven) or they will fall apart! Enjoy!
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