These gluten-free fluffernutter cookies take my childhood favorite fluffernutter sandwich and turn it into a soft, chewy cookie—without any of the gluten! They’re rich, peanut buttery, and filled with gooey marshmallow fluff, making them perfect for baking for the holidays, cookie swaps, or or just because you deserve a sweet treat.
You’ll love this recipe because…
Searching for more gluten-free cookie recipes? gluten-free chocolate chip cookies / gluten-free peanut butter cookies / gluten-free sprinkle cookies / gluten-free peanut butter nutella cookies
Ingredients
TIP
Use a piping bag for the marshmallow fluff to keep the filling process quick, clean, and mess-free!
Ingredient Notes
- Gluten-Free Flour Blend – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. If using a different brand, make sure it includes a binding agent like xanthan or guar gum for the best texture.
- Peanut Butter – Use creamy peanut butter like Jif or Skippy. Avoid natural peanut butter, as the extra oil can make the dough too soft and cause the cookies to spread too much.
- Marshmallow Fluff – Not all marshmallow fluff brands are gluten-free, so be sure to check the label. I recommend using a piping bag instead of spooning it onto the dough.
- Unsalted Butter – Use room-temperature butter for easy mixing and a smooth dough. If using salted butter, reduce the added kosher salt slightly to balance the flavor.
- Brown Sugar – Light brown sugar adds a soft and chewy texture. If you only have dark brown sugar, you can use it, but it will result in a slightly deeper molasses flavor.
Searching for more gluten-free peanut butter recipes? gluten-free peanut butter chicken wings / gluten-free oreo peanut butter pie / peanut butter frosting / chocolate covered peanut butter stuffed dates / peanut butter chocolate covered banana pops
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
I don’t recommend it! Natural peanut butter has extra oil, which can make the dough too soft and cause the cookies to spread too much. Stick with creamy peanut butter like Jif or Skippy for the best results.
I tested not chilling the dough and I think the texture is a bit better after chilling for 30 minutes. It also helps the marshmallow fluff stay in the center of the dough ball, resulting in big pockets of gooey marshmallow.
Absolutely! Scoop and assemble the dough balls, then freeze them on a baking sheet until solid. Transfer to a freezer bag and store for up to 2 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
Expert Tips
Storage instructions
I’m normally all about a warm cookie straight from the oven, but not with these fluffernutter cookies! They definitely need to cool to get the peanut butter to be pronounced. I actually may even say these cookies taste better on the 2nd day!
Room Temperature Storage
Store cookies in an airtight container at room temperature for up to 3 days. For best texture, keep them in a single layer or separate layers with parchment paper to prevent sticking.
Freezer Storage
Baked Cookies: Let cookies cool completely, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving for about 30 minutes until they’re soft and chewy.
Cookie Dough: Assemble the cookie dough balls as directed, then freeze them on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 2 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
More gluten-free cookies to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Fluffernutter Cookies
Ingredients
Ingredients:
- 1 ¼ cups gluten-free flour blend - 175g – I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter - 113g – at room temperature for easy mixing
- ½ cup creamy peanut butter - 128g – avoid natural peanut butter, I used Skippy Creamy Peanut Butter
- ⅔ cup light brown sugar - packed, 133g
- ⅓ cup granulated sugar - 66g
- 2 teaspoons pure vanilla extract
- 1 large egg - 50g – at room temperature
- 1 cup marshmallow fluff - gluten-free, 98g
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Prep your baking sheets: Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or silicone baking mats. Place the marshmallow fluff in a disposable piping bag. Set aside.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together 1 ¼ cups gluten-free flour blend, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Set aside.
- Cream the Wet Ingredients: In a large mixing bowl, beat ½ cup unsalted butter, ½ cup creamy peanut butter, ⅔ cup packed light brown sugar, and ⅓ cup granulated sugar with an electric mixer for 2-3 minutes, until light and fluffy. Scrape down the sides as needed.
- Add the Vanilla & Egg: Mix in 2 teaspoons pure vanilla extract and 1 large egg until fully combined.
- Combine the Dough: Gradually mix in the dry ingredients, stirring until just combined and no flour streaks remain.
- Chill the dough for 30 minutes.
- Assemble the Fluffernutter Cookies: Using a #30 cookie scoop (about 2 tablespoons big), scoop dough into about half of the scoop.
- Pipe or spoon 1 teaspoon marshmallow fluff (from the 1 cup total) into the center of the dough.
- Scoop the remaining dough on top, fully covering the marshmallow fluff.
- Release the cookie dough ball onto the prepared baking sheet, ensuring the marshmallow fluff stays inside. If the marshmallow fluff rises to the surface of the dough, place the dough ball so that the marshmallow fluff is facing upwards.
- Bake: Place cookies 3 inches apart on the baking sheet (about 6 per sheet). Bake for 10-12 minutes, until the edges are just set.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies taste better the longer they sit since the peanut butter flavor intensifies as they cool.
Notes
- Measuring the Flour: For best results, use a food scale to measure 1 ¼ cups (175g) gluten-free flour blend. If measuring by volume, spoon and level the flour—don’t scoop directly from the bag, as this can lead to too much flour and dense cookies.
- Gluten-Free Flour Blend: I have tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Baking Measure-For-Measure Gluten-Free Flour. I cannot verify that other brands of gluten-free flour work in this recipe, as I have not tested them.
- Easy, No-Mess Filling Technique: Many recipes require rolling out dough, pressing it, adding marshmallow fluff, and then covering it—but who has time for that? Instead, I use a piping bag and fill the cookie scoop directly, which keeps things fast, easy, and mess-free! Just scoop half the dough, pipe in 1 teaspoon marshmallow fluff, and scoop the rest of the dough on top before releasing onto the baking sheet. If any marshmallow fluff is visible when forming the cookies, place the dough ball on the baking sheet with the exposed fluff facing up. This keeps it from leaking out the bottom.
Nutrition
