These gluten-free fluffernutter cookies capture the nostalgic flavor of a fluffernutter sandwich in soft, chewy cookie form—without gluten. Rich with creamy peanut butter and pockets of gooey marshmallow fluff, they bake up with crisp edges and tender centers. Perfect for holiday baking, cookie swaps, or a sweet everyday treat.
You’ll love this recipe because…
- They’re nostalgic. All the classic fluffernutter sandwich flavors you loved as a kid, but in cookie form.
- Soft, chewy, and loaded with flavor. Crispy edges, a tender peanut butter center, and gooey marshmallow filling make every bite perfect.
- No one will know they’re gluten-free. The texture mirrors classic peanut butter cookies, so these taste like an indulgent treat rather than a specialty bake.
Ingredients
TIP
Use a piping bag for the marshmallow fluff to keep filling 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 contains xanthan gum. If your blend does not include a binder, choose one with xanthan or add a small amount for structure.
- Peanut Butter – Use creamy peanut butter (Jif or Skippy). Natural peanut butter has extra oil that can make dough too loose and cause cookies to spread.
- Marshmallow Fluff – Check the label to ensure the brand you choose is gluten-free. A piping bag makes filling easier than using a spoon.
- Unsalted Butter – Room-temperature butter mixes more smoothly. If substituting salted butter, reduce the added kosher salt slightly.
- Brown Sugar – Light brown sugar yields a soft, chewy texture. Dark brown sugar can be used but will increase the molasses flavor.
Recipe FAQs
Not recommended. Natural peanut butter’s extra oil can make the dough too soft and cause cookies to spread. Use creamy, processed peanut butter for best results.
Chilling for 30 minutes improves texture and helps keep the marshmallow fluff centered, creating big pockets of gooey filling.
Yes. Scoop and assemble dough balls, freeze them on a sheet until solid, then transfer to a bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Expert Tips
- Scoop, fill, scoop = no mess: Scoop half the dough into your scoop, pipe in the fluff, then top with the remaining dough to avoid handling sticky filling.
- Keep the fluff facing up: If marshmallow fluff peeks through while forming, set that side facing up on the baking sheet so it stays contained.
Storage instructions
These cookies benefit from cooling: the peanut butter flavor becomes more pronounced as they rest. They can even taste better on day two.
Room Temperature Storage
Store in an airtight container at room temperature for up to 3 days. Lay cookies in a single layer or separate layers with parchment to prevent sticking.
Freezer Storage
Baked: Cool completely, then freeze in a sealed container for up to 2 months. Thaw at room temperature about 30 minutes before serving.
Dough: Assemble dough balls and freeze on a sheet. Transfer to a freezer bag for up to 2 months. Bake from frozen and add 1–2 minutes to baking time.
Gluten-Free Fluffernutter Cookies
Ingredients
Ingredients:
- 1 1/4 cups (175g) gluten-free flour blend (1-to-1 blend with xanthan gum recommended)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (128g) creamy peanut butter
- 2/3 cup (133g) packed light brown sugar
- 1/3 cup (66g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg (50g), room temperature
- 1 cup (98g) marshmallow fluff (gluten-free)
Instructions
- Prep: Preheat oven to 350ºF (175ºC). Line two baking sheets with parchment or silicone mats. Transfer marshmallow fluff to a disposable piping bag and set aside.
- Mix dry ingredients: Whisk together gluten-free flour blend, baking powder, baking soda, and kosher salt in a medium bowl.
- Cream wet ingredients: In a large bowl, beat butter, peanut butter, light brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Scrape sides as needed.
- Add vanilla & egg: Mix in the vanilla and egg until combined.
- Combine: Gradually add the dry ingredients and mix until just combined with no streaks of flour remaining. Chill the dough for 30 minutes.
- Assemble: Use a #30 cookie scoop (about 2 tablespoons). Scoop half the dough into the scoop, pipe or spoon 1 teaspoon marshmallow fluff into the center, then cover with the remaining dough and release onto the prepared baking sheet. If any fluff shows, place that side up on the sheet.
- Bake: Space cookies about 3 inches apart (about 6 per sheet) and bake 10–12 minutes, until edges are just set.
- Cool: Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely. Flavor improves after resting; cookies are often best the next day.
Notes
- Measuring flour: For best results use a food scale: 1 1/4 cups = 175g. If measuring by volume, spoon and level the flour instead of scooping directly from the bag.
- Flour blends tested: This recipe was tested with Bob’s Red Mill 1-to-1 and King Arthur Measure-for-Measure gluten-free flours; results may vary with other blends.
- No-mess filling: Scoop half the dough, pipe in the fluff, then top with remaining dough to keep the process tidy and efficient.
Nutrition
