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Vegan Fluffernutter Cookies

Vegan Fluffernutter Cookies by Wood and Spoon blog. These are egg and dairy free cookies with a peanut butter base stuffed with marshmallows, dark chocolate and loads of flavor! They use a flaxseed or chia egg in place of regular ones and coconut oil in place of butter. They are chewy and full of delicious flavor. Find the recipe for this vegetarian cookie on thewoodandspoon.com by Kate Wood healthy!

4.5 from 2 reviews

These vegan fluffernutter cookies have a chewy peanut butter cookie dough with chocolate chunks and oozing marshmallows.

Scale

Ingredients

Instructions

  1. Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
  2. Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
  3. 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.
  4. 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.

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