Naturally both gluten free and dairy free, these flourless peanut butter cookies are sandwiched around homemade vanilla bean marshmallow fluff.
Peanut butter cookies come in all shapes and sizes and tout different dietary propensities along the way. These flourless peanut butter cookies have popped up in several blogs now because they are truly fantastic and incredibly to make. Now I give dairy-free and gluten-free options in all of my blogs; however, this time I didn't need to, as these cookies + the homemade marshmallow fluff are naturally free of both gluten and dairy. These flourless Fluffernutter sandwich cookies are sure to please any marshmallow peanut butter lover. Let's make them.
What you'll need to make these flourless Fluffernutter sandwich cookies:
Creamy unsweetened salted peanut butter (I have loved this Adam’s one since I was little!)
Granulated sugar
Large eggs
Pure vanilla extract
Baking soda
Water
Corn syrup
5 large egg whites
Cream of tarter
The seeds from one vanilla bean
THE HOMEMADE MARSHMALLOW FLUFF
This homemade marshmallow fluff is so soft and perfectly marshmallow-y, it will absolutely replace store bought fluff going forward!
In a small to medium-sized saucepan, place the water, granulated sugar, and corn syrup. Stir to combine.
Heat on medium-high (I put my numbered burner on eight) and insert a candy thermometer at this point. Do not stir again.
Place your egg whites in the standing mixer bowl. You can also use a hand mixer, but just know you will need to beat them consistently for quite some time. A standing mixer is definitely preferred for this recipe.
When the sugar syrup reaches about 200 degrees, begin whipping the egg whites until soft peaks form. This should take about 2-3 minutes.
Add your cream of tartar and whip for about 30 more seconds to combine.
The whites should finish whipping just about the time the syrup reaches 240 to 250°.
Remove the syrup from the heat, ensuring that your mixer is on low. Slowly pour the syrup into the whipped egg whites in a steady stream, being careful as the syrup is extremely hot.
When this is done, place your mixer on medium to high and continue mixing for 7-8 minutes until the marshmallow fluff is thick. Your egg whites might deflate slightly, but don't worry; if this happens, they will come back to life during the whipping process!
Add the vanilla bean seeds and continue to whip until the fluff has cooled slightly, about two more minutes.
Use immediately and store any leftovers in an airtight container in the refrigerator for up to one week.
THE FLOURLESS COOKIES
So what are flourless cookies made of? And is flour necessary for cookies?" The short answer is no; flour is not essential with the right mix of alternate ingredients. Flourless cookies are generally made of nut butter or oat flour (oats simply ground to resemble flour) and have eggs + baking soda to stabilize and create a cookie that doesn’t spread too much.
These cookies use creamy unsweetened salted peanut butter to create the best peanut butter flavor in a rich, dense cookie. It does not spread, so the cookies are gently pressed down right before or after baking. I have tested it both ways, and it doesn’t affect the texture or density if pressed before or after, so do whatever you prefer.
Begin by adding all of your ingredients to a medium-sized bowl. Mix until a thick dough forms, about 30 seconds. Using a 2-tablespoon cookie scoop, roll out 16 balls of dough. Gently toss each dough ball in the additional granulated sugar and place them on a nonstick baking sheet. Bake at 350°F for 7-9 minutes. My cookies were perfectly done at 8 minutes, but each oven temperature varies slightly, so I always suggest starting low and adding time (because you cannot take time away).
DIETARY SUBSTITUTIONS
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As these cookies are naturally gluten free and dairy free because they contain no flour or butter/milk products, I have two substitutes for peanut butter if that is a problematic nut in your household. I also have two substitutes for the fillings if you choose to make those.
Almond butter can be used as a replacement for the peanut butter if you prefer that nut or flavor. My favorite brand is Good and Gather All Natural Almond Butter. It contains only almonds and is smooth and creamy.
Wow Butter is an exceptional peanut butter substitute if you cannot have peanuts, as it contains no peanuts but retains an amazing PB flavor. Use it as a 1:1 ratio substitute in these cookies.
If you loved these flourless Fluffernutter sandwich cookies, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS- Try my Flourless Chocolate Peanut Butter Blossoms too!
Flourless Fluffernutter Sandwich Cookies
Ingredients
For the homemade vanilla bean marshmallow fluff:
- ½ Cup Water
- 1 Cup Granulated Sugar
- 1 Cup Light Corn Syrup
- 5 Large Egg Whites, room temperature
- 1 Teaspoon Cream of Tartar
- Seeds From One Vanilla Bean
For the Flourless Peanut Butter Cookies:
- 1 ¼ Cups All Natural Unsweetened Peanut Butter
- 1 Cup Granulated Sugar
- 1 Large Egg + 1 Large Egg Yolk
- ½ Teaspoon Pure Vanilla Extract
- ½ Teaspoon Baking Soda
- ⅓ Cup Granulated Sugar, for rolling
Instructions
- For the homemade marshmallow fluff:In a small to medium-sized saucepan, place the water, granulated sugar, and corn syrup. Stir to combine.Heat on medium-high (I put my numbered burner on eight) and insert a candy thermometer at this point. Do not stir again.Place your egg whites in the standing mixer bowl. You can also use a hand mixer, but just know you will need to beat them consistently for quite some time. A standing mixer is definitely preferred for this recipe.When the sugar syrup reaches about 200 degrees, begin whipping the egg whites until soft peaks form. This should take about 2-3 minutes.Add your cream of tartar and whip for about 30 more seconds to combine.The whites should finish whipping just about the time the syrup reaches 240 to 250°.Remove the syrup from the heat, ensuring that your mixer is on low. Slowly pour the syrup into the whipped egg whites in a steady stream, being careful as the syrup is extremely hot.When this is done, place your mixer on medium to high and continue mixing for 7-8 minutes until the marshmallow fluff is thick. Your egg whites might deflate slightly, but don't worry; if this happens, they will come back to life during the whipping process!Add the vanilla bean seeds and continue to whip until the fluff has cooled slightly, about two more minutes. Use immediately and store any leftovers in an airtight container in the refrigerator for up to one week.
- For the cookies: Preheat the oven to 350°. In a medium size bowl, combine the peanut butter, one cup sugar, eggs, vanilla, and baking soda. Mix until combined and a stiff dough forms, about 30 seconds. Using a 2 tablespoon cookie scoop, form 16 cookie dough balls. Roll them each in the ⅓ cup granulated sugar, and place them onto a nonstick baking sheet. Press down with a fork or a potato masher until cookies are around ¾ inch thick. This can be done before or after baking, they come out the same either way! Bake at 350° for 7-9 minutes. These cookies will be very crumbly and almost a bit raw in the middle when they are hot from the oven. They will set up perfectly done in the middle and hold their shape well when cooled. If you chose to press them after they baked (which is what I did), gently press each cookie down with the bottom of a glass or measuring cup while the cookies are still hot. Allow them to cool at room temperature on a wire rack until no longer warm, and then transfer the cookies to an airtight container.
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