Fluffernutter Cookies: Vegan & Gluten-Free

Fall in love with cozy flavors! These Fluffernutter Cookies are soft, chewy, and packed with roasted peanut goodness. Sweetened naturally with erythritol and layered with a light, airy agar marshmallow, they’re vegan, gluten-free, and perfect for anyone craving a guilt-free treat. 

Whether it’s for an afternoon snack or a festive dessert, these cookies will satisfy your sweet tooth without any refined sugar!

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Fluffernutter Cookies 

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• Yield: Around 12 cookies (makes 6 fluffernutters - you’ll need two cookies to sandwich the marshmallow layer and make one fluffernutter)

• Prep time: 20 minutes

• Baking time: 12–14 minutes

• Cooling & assembly: 15–20 minutes

• Total time: ~50–55 minutes

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Ingredients

Cookies

• ½ cup roasted unsalted peanuts

• ⅓ cup pumpkin purée

• ⅓–½ cup erythritol (adjust to taste)

• 1 cup coconut flour

• 1 tbsp ground flaxseed + 2½ tbsp water (flax egg)

• 1 tsp vanilla extract

• ½ tsp baking powder

• ¼ tsp cinnamon (optional)

• A pinch of salt

• 2–3 tbsp plant milk (only if needed for texture)

Marshmallow Filling

• ½ cup water

• 1 tbsp agar-agar powder

• 3 tbsp erythritol

• 1 tsp vanilla extract

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Instructions

1. Make the flax egg

• Mix ground flaxseed and water in a small bowl. 
• Let it sit for 5–10 minutes, until it has thickened and become gel-like.

2. Prepare the cookie dough

• Blend peanuts until smooth. 
• Add pumpkin purée, erythritol, vanilla, baking powder, cinnamon, salt, and flax egg, blending until fully combined.
• Gradually stir in coconut flour until the dough is soft but holds together. Add plant milk only if needed to adjust texture.

3. Bake the cookies

• Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
• Roll dough into 12–14 balls, flatten slightly, and place on the tray. 
• Bake 12–14 minutes until edges are lightly set. Let cool completely.

4. Make the agar marshmallow

• In a small saucepan, whisk water, agar-agar, and erythritol. 
• Bring to a boil, then simmer 2–3 minutes until fully dissolved. 
• Remove from heat, stir in the vanilla, and let cool slightly until the mixture is thick but still spreadable.

5. Assemble

• Spread a small amount of marshmallow on the bottom of one cookie, then press another cookie on top. Let it sit for 15 minutes to allow the filling to set.

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Tips & Variations

• For extra crunch, mix in crushed peanuts into the cookie dough.

• If you prefer a slightly lighter texture, replace 1–2 tbsp coconut flour with almond flour (if tolerated).

• Store in an airtight container in the fridge for 3–4 days — the marshmallow keeps the cookies soft.

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Nutrition (per cookie, approx.)

• Calories: 95 kcal

• Protein: 3.7 g

• Fat: 6.6 g

• Carbohydrates: 6.2 g

• Fiber: 2 g

• Net carbs: ~4.2 g

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