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Gluten Free Fluffernutter Sugar Cookies

Gluten Free Fluffernutter Sugar Cookies

Gluten free fluffernutter cookies. The perfect salty-sweet combination of peanut butter and marshmallow fluff in the middle of a soft sugar cookie. Try it out with different nut butters and fillings!

Gluten free fluffernutter cookies. The perfect salty-sweet combination of peanut butter and marshmallow fluff in the middle of a soft sugar cookie. Try it out with different nut butters and fillings!My kids really really want to show up on the blog. And in my books. They want IN.  So … here she is. My 11 year old. Breaking open a gluten free fluffernutter cookie.

Gluten free fluffernutter cookies. The perfect salty-sweet combination of peanut butter and marshmallow fluff in the middle of a soft sugar cookie. Try it out with different nut butters and fillings!

It all started with gorgeous and simple gluten free drop sugar cookies. Lots of you asked really good questions about the dough, like could it stand up to being stuffed with something else delicious to make an even better gluten free Christmas cookie. I’m pleased to report that the verdict is in, and it’s good news!

Gluten free fluffernutter cookies. The perfect salty-sweet combination of peanut butter and marshmallow fluff in the middle of a soft sugar cookie. Try it out with different nut butters and fillings!

I stuffed mine with a chilled mixture of marshmallow fluff and natural peanut butter. They’re soft and fluffernuttery-tasting (yum), which means they’ve got that amazing salty-sweet thing going on. They’re really tender and soft, but they’re not gooey. It’s just not that type of cookie. And I made my own fluff, but there’s nothing saying you have to do the same.

Gluten free fluffernutter cookies. The perfect salty-sweet combination of peanut butter and marshmallow fluff in the middle of a soft sugar cookie. Try it out with different nut butters and fillings!

I tried a few different methods for getting the stuffing right. Pressing two pieces of sugar cookie dough each into a flat disk, placing some stuffing on top of one, and then covering with the other worked most consistently. The fluffernutter filling really is easiest to work with when it’s chilled, too.

Gluten free fluffernutter cookies. The perfect salty-sweet combination of peanut butter and marshmallow fluff in the middle of a soft sugar cookie. Try it out with different nut butters and fillings!

I know you’re thinking about more fillings! So here are a few words of advice: Pick a filling that isn’t very wet. Chocolate chips would probably work great, but if you’re going to use something like, say, maraschino cherries, be sure you blot them dry before using them. Then stuff away. Want to fill them with some sort of preserved fruit? Make sure it’s thick and not runny. If you want to replace the peanut butter with another nut butter, be sure that the nut butter you choose is thick and not runny!

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Prep time: Cook time: Yield: 1 dozen cookies

Ingredients

1/4 cup (64 g) natural peanut butter

3 1/2 ounces marshmallow fluff (I used my homemade marshmallow fluff (so easy!), but it would work equally as well with Marshmallow Fluff in the tub, which is safely gluten free)

1 3/4 cups (245 g) all-purpose gluten free flour (I used my Better Than Cup4Cup Blend)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (58 g) confectioners’ sugar

1/2 cup (100 g) granulated sugar

5 tablespoons (70 g) unsalted butter, at room temperature

5 tablespoons (60 g) vegetable shortening, melted and cooled (I used Spectrum nonhydrogenated vegetable shortening)

1 egg (60 g, out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

coarse salt, for sprinkling (coarsely ground sea salt works well, but kosher salt would work too)

Directions

  • Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. Place the peanut butter and marshmallow fluff in a medium-size bowl, and mix well to combine. Place the bowl in the freezer to chill while you make the cookie dough.

  • Make the cookie dough. In a large bowl, place the flour blend, xanthan gum, baking powder, salt, confectioners’ sugar and granulated sugar, and whisk to combine well. Add the butter, shortening, egg and vanilla, mixing well to combine after each addition. The dough should come together and will be soft. Divide the dough into 24 pieces of approximately equal size, and roll each into a ball about 1/2 inch in diameter. Press each ball into a disk about 2 inches in diameter. Remove the peanut butter and fluff mixture from the freezer, and, using either a small ice cream scoop or two small spoons, scoop out dollops of the fluff mixture about 3/4-inch in diameter and place in the center of half of the flattened disks of cookie dough. Cover with the remaining disks of cookie dough, press the edges together firmly to seal and press the halves together gently, taking care not to squeeze out any of the fluffernutter filling.

  • Place the disks of dough on the prepared baking sheet, about 1 inch apart from one another. They will not spread much at all during baking. Sprinkle the tops of the cookies lightly with the coarse salt. Place in the center of the preheated oven and bake for about 15 minutes, or until lightly golden brown on the edges and set in the center. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Love,
Me

 

P.S. Gluten-Free on a Shoestring Bakes Bread is available for purchase everywhere! I hope you’ll consider joining in on the fun. I will be with you every single step of the way, and before you know it, you’ll be in Gluten Free Bread Heaven. Join the revolution!

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

Learn More

  • Donia Robinson

    These look awesome! We visit a sort of far-away GF bakery occasionally, and they once had a fluffernutter cupcake. And only once. It is the best cupcake we’ve ever had from there. And we have grieved. This might fill the fluffernutter hole we have in our hearts!

    And my fellow dairy-free peeps, I successfully made the sugar dough recipe a few weeks ago dairy-free by using 8T shortening and 2T Earth Balance. It looked and behaved just like Nicole’s did, so I’m betting the DF version is stuffable as well!

    • Fluffernutter cupcakes, Donia? Are you challenging me? ;)

      Thanks for reminding us of your successful dairy-free modifications of the cookie recipe!

  • Lynne

    I remember a recipe over the summer for a fruit popsicle with a 1/2 faced child eating the popsicle. My kid went crazy and wanted one himself, that is why it stuck in my mind :). Betting that was the oldest cause there were not little kid fingers holding the stick – would have remembered that cause my first though would have been “Oh, what a mess she will have;) Anyway, the oldest may have one-upped the younger now, so may need a cute messy cookie face in the future! lol

  • Candice

    Did you do the drawings? I haven’t heard anything and I was certain I was gonna win:). Okay, not really, but do we get to know who is having the pleasure of your company?

    My oatmeal bread is in the oven now. My family ate its way through the milk bread already!

    • I just did the BIG drawings (you didn’t win! but I really was pulling for you!). I haven’t done BIGGER yet. Regardless of who wins that in-person visit, I’m considering offering to do more in-person visits if anyone wants to organize them if they’re within, say, 120 miles or so of New York City. If you qualify, let me know!
      I LOVE how you’re baking your way through this book, Candice!! That oatmeal bread is really tender and tasty. It’s my husband’s favorite loaf bread from the book. :)

      • Your 11 year old has perfect cookie breaking fingers! Can’t wait to try these :)

        Speaking of marshmallow based goodies, have you ever made mallomars? Those were a gluten fave of my husband’s. No pressure though! I know you have plenty of awesome cookie recipes to share before the holidays hit, just something to mull over.

        Congrats, by the way, on book 3! Can’t wait to check it out.
        -Dana

        • LOL, thanks, Dana. I will tell my daughter you said that. :)
          And … I will for sure provide everyone with an amazing recipe for Mallomars. It will just have to wait until early 2015. ;)

      • Candice

        The oatmeal bread is the best looking loaf yet. Haven’t cut into it, but it rose nicely and got great color. I’ve been trying to tweak my process with each loaf. This one I left in the microwave for a second rise for a couple hours. Just let it get tall before trying to bake it. That paid off. Taller loaf. But I also have gotten an oven thermometer – my oven was off by 25 degrees! And an instant read thermometer to know when its done inside. And I have crossed everything else except the bread proofer off my christmas list. Not sure it that will happen, but I really want to make the sourdough!

        My pizza dough didn’t come out as well as hoped. It didn’t really rise much in the refrigerator even though it was in there for 2 1/2 days. It was good, but not great. Will try that again. There are too many recipes that sound so good to me, I need to order more whey protein isolate already:)

        • Mare Masterson

          Ohhhh, be still my beating heart! I haven’t had a fluffernutter in many years! I bet a fluffernutter cookie is way better than the sandwich! Oh now I need to order Cup for Cup! (still not ready to do the blends you do–once I get comfortable with GF baking, I will advance to making the blends.)

          So, do we get to know who won the BIG?

          • The BIG winner has already been notified, Mare!
            And you’ll get there on making blends, or you won’t. No pressure, you know?

          • Mare Masterson

            Great that they have been notified. Can we know too, though, to congratulate the person?

          • Mare Masterson

            Great that they have been notified. Can we know too, though, to congratulate the person?

        • It’s not that important for the pizza dough to rise too much in the refrigerator, Candice. The first rise is purely for flavor development. Most of the rise I get for pizza is “oven spring” when it bakes. And if you are considering any more new kitchen items, get yourself some sort of pizza stone. It makes an enormous difference in homemade pizza. It holds heat very well, and crisps the bottom of your pizza in a way that nothing else (except a real brick oven) can!
          And you can make the sourdough starter with a heating pad, if you don’t have any other choice. And it works – just follow the instructions in the book carefully so you don’t overheat it and kill the yeast! I have done it myself 3 separate times, just to be sure it works. It does.

          • Dawn Rennick

            On my list to make! I have made several of your cookie recipes using smart balance and truvia to lower the calories a bit and they are absolutely wonderful!

          • Good to know, Dawn!

          • Candice

            Will have to try the heating pad if Santa doesn’t bring me a proofer! I had a pizza stone but it broke a month or two ago. Luckily, that is a cheap item to replace.
            My Oatmeal Bread was the best yet!!! I cannot tell I’m eating gluten free bread. It is amazing! I got in to cut off a piece and then went back to have another and am amazed that I am actually sneaking gluten free bread. GF bread is supposed to be tolerated, not savored! Yum!! This one will definitely be going into the permanent rotation. It was really easy to pull together too! I can actually bake good GF bread with your cookbook better than I could bake gluten bread:) I am a bread baking rock star! And I checked and I’m about 200 miles from NYC in Boston proper.

          • Thanks, Adaptagirl! Just a word to the wise: ordering shortening online in the cold months = great idea. Ordering shortening online in the warm months = terrible idea. We learned the hard way (and should have known better!)

          • joanne

            could you use coconut oil?I am fairly new at this so please understand my ignorance.Thanks

          • karen

            Ok, I need help. I just made these and the dough was too sticky to work with so I just pressed it into the pain. i managed to get peanut butter mixture in the center and covered with the top cookie. I did chill the marsh/pb mix in the freezer as you said–but they spread all over the pan like huge flat pancakes. They taste great, but they are gigantic and flat! I have no idea what I could have done wrong–should I have chilled the dough too?

          • Karen, my guess is that, rather than using room temperature butter and shortening that has been melted and cooled, you used melted and still warm shortening and/or butter. That would make the dough quite difficult to handle, but a spin in the refrigerator or freezer should help. Other than that, be sure that you are measuring your ingredients by weight. If your measurements are off, the recipe won’t be right.

          • karen

            ahhhhh, I think, Nicole, you are onto something. yeah, I think the shortening was still too warm. I should have stuck it in the frig..well, I am NOT giving up. Going to have another go with this!

          • You are a bread-baking rockstar, Candice!
            Boston is a little far, but I might be willing to come if you wanted to organize a group? Email me through the contact form if you’re interested, and we can definitely work something out. :)

          • Pingback: Stumbling Over Chaos :: Linkity hopes no one is triskaidekaphobic today()

  • Candice

    Did you do the drawings? I haven’t heard anything and I was certain I was gonna win:). Okay, not really, but do we get to know who is having the pleasure of your company?

    My oatmeal bread is in the oven now. My family ate its way through the milk bread already!

    • I just did the BIG drawings (you didn’t win! but I really was pulling for you!). I haven’t done BIGGER yet. Regardless of who wins that in-person visit, I’m considering offering to do more in-person visits if anyone wants to organize them if they’re within, say, 120 miles or so of New York City. If you qualify, let me know!
      I LOVE how you’re baking your way through this book, Candice!! That oatmeal bread is really tender and tasty. It’s my husband’s favorite loaf bread from the book. :)

      • Candice

        The oatmeal bread is the best looking loaf yet. Haven’t cut into it, but it rose nicely and got great color. I’ve been trying to tweak my process with each loaf. This one I left in the microwave for a second rise for a couple hours. Just let it get tall before trying to bake it. That paid off. Taller loaf. But I also have gotten an oven thermometer – my oven was off by 25 degrees! And an instant read thermometer to know when its done inside. And I have crossed everything else except the bread proofer off my christmas list. Not sure it that will happen, but I really want to make the sourdough!

        My pizza dough didn’t come out as well as hoped. It didn’t really rise much in the refrigerator even though it was in there for 2 1/2 days. It was good, but not great. Will try that again. There are too many recipes that sound so good to me, I need to order more whey protein isolate already:)

        • It’s not that important for the pizza dough to rise too much in the refrigerator, Candice. The first rise is purely for flavor development. Most of the rise I get for pizza is “oven spring” when it bakes. And if you are considering any more new kitchen items, get yourself some sort of pizza stone. It makes an enormous difference in homemade pizza. It holds heat very well, and crisps the bottom of your pizza in a way that nothing else (except a real brick oven) can!
          And you can make the sourdough starter with a heating pad, if you don’t have any other choice. And it works – just follow the instructions in the book carefully so you don’t overheat it and kill the yeast! I have done it myself 3 separate times, just to be sure it works. It does.

          • Candice

            Will have to try the heating pad if Santa doesn’t bring me a proofer! I had a pizza stone but it broke a month or two ago. Luckily, that is a cheap item to replace.
            My Oatmeal Bread was the best yet!!! I cannot tell I’m eating gluten free bread. It is amazing! I got in to cut off a piece and then went back to have another and am amazed that I am actually sneaking gluten free bread. GF bread is supposed to be tolerated, not savored! Yum!! This one will definitely be going into the permanent rotation. It was really easy to pull together too! I can actually bake good GF bread with your cookbook better than I could bake gluten bread:) I am a bread baking rock star! And I checked and I’m about 200 miles from NYC in Boston proper.

          • You are a bread-baking rockstar, Candice!
            Boston is a little far, but I might be willing to come if you wanted to organize a group? Email me through the contact form if you’re interested, and we can definitely work something out. :)

  • Your 11 year old has perfect cookie breaking fingers! Can’t wait to try these :)

    Speaking of marshmallow based goodies, have you ever made mallomars? Those were a gluten fave of my husband’s. No pressure though! I know you have plenty of awesome cookie recipes to share before the holidays hit, just something to mull over.

    Congrats, by the way, on book 3! Can’t wait to check it out.
    -Dana

    • LOL, thanks, Dana. I will tell my daughter you said that. :)
      And … I will for sure provide everyone with an amazing recipe for Mallomars. It will just have to wait until early 2015. ;)

  • Mare Masterson

    Ohhhh, be still my beating heart! I haven’t had a fluffernutter in many years! I bet a fluffernutter cookie is way better than the sandwich! Oh now I need to order Cup for Cup! (still not ready to do the blends you do–once I get comfortable with GF baking, I will advance to making the blends.)

    So, do we get to know who won the BIG?

  • Samantha

    Oh my! These loo amazing! Can’t wait to try them out. Hey, can I ask a question that has nothing to do with these cookies?!
    In your new book…can any or all of the recipes be halved? How about frozen? Maybe this should be a no-brainer to me but I don’t know! I don’t want to go through all the effort of making one of your wonderful recipes…then ruin it in the freezer or half it and have it not turn out at all.
    Just wondering! Thanks for your great recipes:) LOVE THEM!

    • Hi, Samantha,
      Yes definitely they can be halved right down the middle. If you end up having to halve an egg, though, my general rule is to beat and egg, and then divide it by weight in half.
      As far as freezing, the general rule with yeast bread is to bake, and then freeze. There are instructions for how best to freeze in the new book. :)

  • Samantha

    Oh my! These loo amazing! Can’t wait to try them out. Hey, can I ask a question that has nothing to do with these cookies?!
    In your new book…can any or all of the recipes be halved? How about frozen? Maybe this should be a no-brainer to me but I don’t know! I don’t want to go through all the effort of making one of your wonderful recipes…then ruin it in the freezer or half it and have it not turn out at all.
    Just wondering! Thanks for your great recipes:) LOVE THEM!

    • Hi, Samantha,
      Yes definitely they can be halved right down the middle. If you end up having to halve an egg, though, my general rule is to beat and egg, and then divide it by weight in half.
      As far as freezing, the general rule with yeast bread is to bake, and then freeze. There are instructions for how best to freeze in the new book. :)

  • Adaptagirl

    For those looking for an inexpensive online source for the Spectrum non-hydrogenated vegetable shortening, try Drugstore.com. () It’s on Amazon.com, too, but it’s cheaper on Drugstore.com ($6.99 vs $11.36) and they ship quickly, even when you get the free shipping. So it’s good to compare the two to see which one can get you the better deal on ingredients.

    • Thanks, Adaptagirl! Just a word to the wise: ordering shortening online in the cold months = great idea. Ordering shortening online in the warm months = terrible idea. We learned the hard way (and should have known better!)

      • joanne

        could you use coconut oil?I am fairly new at this so please understand my ignorance.Thanks

  • Dawn Rennick

    On my list to make! I have made several of your cookie recipes using smart balance and truvia to lower the calories a bit and they are absolutely wonderful!

  • Peggy

    I’m thinking of a filling of peanutbutter, cream cheese and a bit of blueberry jam! Will need to give these a try this weekend.

  • Jennifer S.

    Can I just say, YUM?

  • Jennifer S.

    Can I just say, YUM?

  • mealprepp

    Just got done making these!! TO. DIE. FOR!!!!!!! To make it even better made a chocolate Ganache to drizzle on top. Oh baby my toes are curling!!!

  • mealprepp

    Just got done making these!! TO. DIE. FOR!!!!!!! To make it even better made a chocolate Ganache to drizzle on top. Oh baby my toes are curling!!!

  • karen

    Ok, I need help. I just made these and the dough was too sticky to work with so I just pressed it into the pain. i managed to get peanut butter mixture in the center and covered with the top cookie. I did chill the marsh/pb mix in the freezer as you said–but they spread all over the pan like huge flat pancakes. They taste great, but they are gigantic and flat! I have no idea what I could have done wrong–should I have chilled the dough too?

    • Karen, my guess is that, rather than using room temperature butter and shortening that has been melted and cooled, you used melted and still warm shortening and/or butter. That would make the dough quite difficult to handle, but a spin in the refrigerator or freezer should help. Other than that, be sure that you are measuring your ingredients by weight. If your measurements are off, the recipe won’t be right.

      • karen

        ahhhhh, I think, Nicole, you are onto something. yeah, I think the shortening was still too warm. I should have stuck it in the frig..well, I am NOT giving up. Going to have another go with this!

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