Go Back Email Link
–+ servings
Finished gluten-free fluffernutter cookies on a cooling rack.
No ratings yet

Gluten-Free Fluffernutter Cookies

These gluten-free fluffernutter cookies turn the classic childhood sandwich into soft, chewy, and gooey cookies — without any of the gluten! Made with creamy peanut butter and stuffed with marshmallow fluff, these cookies have crispy edges, melt-in-your-mouth centers and pockets of gooey marshmallow throughout.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings 18 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.
    A plastic piping bag filled with marshmallow creme fluff on a marble counter top.
  • 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.
    Large, clear bowl with flour sitting on a marble countertop.
  • 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.
    Image of brown sugar, peanut butter and putter in a clear mixing bowl.
  • Add the Vanilla & Egg: Mix in 2 teaspoons pure vanilla extract and 1 large egg until fully combined.
    Image of fluffernutter cookie dough with egg and vanilla extract in the bowl put not yet mixed in.
  • Combine the Dough: Gradually mix in the dry ingredients, stirring until just combined and no flour streaks remain.
    Large mixing bowl with fluffernutter cookie dough mixed together with flour poured in but not yet mixed in.
  • Chill the dough for 30 minutes.
    Large mixing bowl with fluffernutter cookie dough mixed together.
  • Assemble the Fluffernutter Cookies: Using a #30 cookie scoop (about 2 tablespoons big), scoop dough into about half of the scoop.
    Cookie scoop with fluffernutter cookie dough in it with a large, clear mixing bowl with rest of the dough in it.
  • Pipe or spoon 1 teaspoon marshmallow fluff (from the 1 cup total) into the center of the dough.
    Image of cookie scoop with marshmallow fluff being put into the scoop.
  • Scoop the remaining dough on top, fully covering the marshmallow fluff.
    A metal portion scoop filled with peanut butter cookie dough and a dollop of marshmallow fluff over a bowl of additional gluten-free peanut butter cookie dough.
  • 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.
    Image of balls of the cookie dough on parchment paper on a baking sheet before being baked.
  • 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.
    Flattened fluffernutter cookies on parchment paper and a baking sheet.
  • 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.
    Close up image of fluffernutter cookies on a cooling rack.

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

Calories: 188kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 132mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 171IU | Calcium: 24mg | Iron: 1mg
QR Code linking back to recipe