Vegan Fluffernutter Cookies
Happy Monday, friends! Can I be totally frank with you? The recipe for these vegan fluffernutter cookies wasn’t supposed to land on the blog until the end of next month. Instead, you crazy bakers have been begging for this recipe ever since I teased it on Instagram, so I decided to cut to the chase and share it as a near-end installment of the #monthofchocolate business we’ve been doing here. If you’re a peanut butter and chocolate fan (and who isn’t?), I think you’re going to be head over heels for this recipe.
For some reason, one of the most popular recipes on my site is the one for vegan chocolate chip cookies. I’m 100% not a vegan, nor do I claim to be a premier resource of recipes for those trying to follow a dairy or egg-free diet, but for some reason you guys have been killing that recipe on this site. So I wanted to offer a sequel to that recipe, something for you to follow-up those chewy bites of chocolate and dough with, and these vegan fluffernutter cookies are the result of that experiment.
I started the testing process by working on the peanut butter dough. Although it’s a fat, peanut butter doesn’t spread as readily in cookies as coconut oil or butter, so I had to add it in bit by bit to determine the appropriate balance for this cookies. I stuck with using chocolate chunks instead of chips, but this is totally a personal preference on my part. Finally, I added in the marshmallows in a few different ways to figure out how to best capture that flavor and texture in the cookie.
The results? Delicious. These vegan fluffernutter cookies are phenomenal all on their own even without the marshmallows. One of my favorite foodie friends said that these cookies MINUS the marshmallows were among her top 5 favorite cookies of all time. So certainly if you’re not into marshmallows you can totally skip this step for a thinner, more spread out chewy cookie than the ones you see pictured here. I personally love the extra chew and sweetness lended by the marshmallows, but I’d encourage you to try them both ways to determine what you like the best.
A few notes on the ingredients for these vegan fluffernutter cookies:
First, we use coconut oil as the primary source of fat for this recipe. I’ve had a ton of readers successfully use vegan butter for the original vegan chocolate chip cookie recipe, so I’d encourage you to test that if you keep it on hand. Second, keep in mind that all sugar is NOT vegan. Be sure to research your specific brand of preference if you’re trying to follow a strict vegan diet. The same goes for chocolate too! Both Lindt 70% Chocolate and Trader Joe’s Pound Plus bars are accidentally vegan, so I typically reach for those for this recipe, but you can use whatever you prefer.
These vegan fluffernutter cookies are seriously delicious and are the perfect cure for whatever sweet and salty craving you might be currently experiencing. Give them a try and let me know what you think! I can’t wait to see all those fluffy mounds of dough you all make on my Insta feed! Happy baking to you all and have a great week!
If you like these vegan fluffernutter cookies you should try:
Vegan Fluffernutter Cookies
These vegan fluffernutter cookies have a chewy peanut butter cookie dough with chocolate chunks and oozing marshmallows.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 18
- Category: Cookie
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1/3 cup (80 gm) coconut oil, firm not liquid
- ½ cup (125 gm) peanut butter (not unsweetened)
- ¾ cup (150 gm) organic brown sugar
- ¼ cup (50 gm) organic cane sugar
- 1-1/2 teaspoons vanilla extract
- 1-1/4 cup (160 gm) all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 6 ounces chopped dark vegan chocolate
- 1 cup mini vegan marshmallows (see notes)
- Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
- Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
- In a large mixing bowl, combine the coconut oil, peanut butter, brown sugar, cane sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the chopped chocolate and marshmallows and fold to combine. The dough is very dry, but if you find that it is so crumbly that it won’t pack together, add a tablespoon of water so that you can pack it slightly.
- Scoop out large balls (I use a large cookie scoop or about 3 tablespoons) of dough and place them two inches apart on the prepared baking sheets. If you notice your dough is really soft and melty, place in the fridge or freezer to firm up, about 30 minutes. Bake in the preheated oven about 11-12 minutes or until the cookies are golden brown and set around the edges.
- If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
- Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
- If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
- You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
- I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.
- In an effort to keep your marshmallows from melting all over your pan you can instead scoop rounds of cookie down around your marshmallows. I tried to keep a few inside and maybe one or two poking out of the batter.
- If you prefer no marshmallows, keep in mind your cookies may spread a bit more. Also if you use smaller rounds of dough your cookies will spread more too! You can easily find vegan marshmallows via Amazon and Trader Joe’s.