Gluten free fluffernutter cookies are the perfect salty-sweet combination of peanut butter and marshmallow fluff in the middle of a soft sugar cookie.
What makes these gluten free stuffed sugar cookies special?
When I first shared a recipe for gluten free drop sugar cookies, many 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 holiday cookie.
Here, we're stuffing these tender sugar cookies with a chilled mixture of marshmallow fluff and natural peanut butter. They're soft and taste like a fluffernutter sandwich—but in a cookie.
The cookies are tender and soft, but they're not gooey. It's not the sort of filled cookie that oozes the filling when you break it open. So be sure to enjoy them at room temperature, not cold.
Tips for making the best gluten free fluffernutter sugar cookies
An easy method for stuffing raw cookie dough
I tried a few different methods for getting the stuffing right. When I first published this recipe, the method was similar to what it is now, but now the filling is nestled more securely inside.
Rather than sandwiching the filling between two pieces of flattened cookie dough, half of the cookie dough is made into a ball. When you poke your finger into the ball, you create a pocket that is just waiting for the filling. Next, a flattened piece of dough is placed on top, and the edges are cinched.
Be sure to chill the filling well
The fluffernutter filling, which is just a combination of thick, smooth peanut butter and marshmallow crème, is very easy to work with after it's been chilled. You can roll it into a ball for filling the cookies very easily. If the filling is too soft, you won't be able to keep it in one place enough to wrap it in the sugar cookie dough.
Only use “no-stir” nut butter
Peanut butter is the classic “fluffernutter” flavor, but you really can use any nut butter—as long as it's the “no-stir” kind. That just means the type of nut butter that doesn't separate at all in the jar, and scoops cleanly. Avoid anything that's very drippy, or it will leak right out of the cookies during baking.
Alternate filling suggestions for stuffed gluten free sugar cookies
I often use homemade marshmallow crème, but of course there's no reason you have to do the same. Jet-Puffed marshmallow crème is gluten free, as is “Marshmallow Fluff” brand.
If you're considering using different fillings, be sure you pick one that isn't very wet. I've made some with a Hershey's chocolate kiss inside, and they were fun.
Be sure not to try to press down the raw cookies too much or your kiss will poke out. *embarrassing for everyone*
You can probably use maraschino cherries, as long as you blot them dry before using them. Preserved fruit would probably work well, as long as it's thick and not runny.
Gluten free fluffernutter cookies: Ingredients and substitutions
Gluten free dairy free flutternutter cookies
In place of the dairy butter, try using Miyoko's Kitchen brand or Melt brand vegan butter. They typically work quite well, gram for gram.
Gluten free egg free fluffernutter cookies
Since there's only one egg in this recipe, you should be able to replace it with a “chia egg.” Place 1 tablespoon ground white chia seeds in a small bowl with 1 tablespoon lukewarm water, mix and allow to gel.
Keep in mind that most marshmallow fluff is egg-based (including my recipe). If you can't have eggs, just use double the peanut butter.
Gluten free fluffernutter cookies without peanuts
If you just can't have peanuts, try almond butter or cashew butter. Just make sure the nut butter is thick, or it will leak out during baking.
If you can't have nuts at all, you can try a different filling entirely. I've made a few alternative filling suggestions above.
FAQs
How should I store leftover gf stuffed sugar cookies?
You can store the baked cookies in any container with a tight-fitting lid at room temperature for at least 1 week.
Can you freeze these gluten free fluffernutter cookies for longer storage?
Yes! They freeze quite well after they're baked and completely cooled. If you'd like to freeze the cookies when they're still raw, just make sure they come to room temperature before you bake them or your cookies will end up too thick even once they're baked.
Can I make these gf sugar cookies without the filling?
You can definitely make gf drop sugar cookies without any filling, but you'll want to click over to that recipe instead for full instructions.
Are these stuffed sugar cookies sturdy enough to be shipped in the mail?
Yes! These cookies are thick and sturdy, and the filling bakes enough that it won't leak out of the fully baked and cooled cookies. Please see our notes on how to ship gluten free cookies for full information!
Gluten Free Fluffernutter Cookies | Stuffed Sugar Cookies
Ingredients
- ¼ cup (64 g) smooth no-stir peanut butter
- 3 ½ ounces marshmallow fluff (homemade or store bought)
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (58 g) confectioners’ sugar
- ½ cup (100 g) granulated sugar
- 9 tablespoons (126 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 2 teaspoons pure vanilla extract
- Coarse salt for sprinkling
Instructions
- 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.
- 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, egg and vanilla, and mix well to combine.
- If necessary, knead the cookie dough together with clean hands. It should be thick but soft.
- Divide the dough into 24 pieces of approximately equal size, and roll each into a ball about 1/2 inch in diameter. Press half of the pieces of cookie dough into a disk about 1 1/2-inches in diameter.
- With the other half, roll them into a ball, then press a crater into the center with your thumb or forefinger.
- 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, roll into a ball, and place into the holes in half of the pieces of cookie dough.
- Place the remaining disks of cookie dough on top, press the edges together firmly to seal, roll into a ball, then flatten into a disk about 1/2-inch thick.
- Place the raw cookies on the prepared baking sheet, about 1 inch apart from one another. They will not spread a lot 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.
Notes
Gluten Free Fluffernutter Cookies | Stuffed Sugar Cookies
Ingredients
- ¼ cup (64 g) smooth no-stir peanut butter
- 3 ½ ounces marshmallow fluff (homemade or store bought)
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (58 g) confectioners’ sugar
- ½ cup (100 g) granulated sugar
- 9 tablespoons (126 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 2 teaspoons pure vanilla extract
- Coarse salt for sprinkling
Instructions
- 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.
- 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, egg and vanilla, and mix well to combine.
- If necessary, knead the cookie dough together with clean hands. It should be thick but soft.
- Divide the dough into 24 pieces of approximately equal size, and roll each into a ball about 1/2 inch in diameter. Press half of the pieces of cookie dough into a disk about 1 1/2-inches in diameter.
- With the other half, roll them into a ball, then press a crater into the center with your thumb or forefinger.
- 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, roll into a ball, and place into the holes in half of the pieces of cookie dough.
- Place the remaining disks of cookie dough on top, press the edges together firmly to seal, roll into a ball, then flatten into a disk about 1/2-inch thick.
- Place the raw cookies on the prepared baking sheet, about 1 inch apart from one another. They will not spread a lot 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.
Notes
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Deborah says
My GF flour calls for 1/4 tsp of Xanthum Gum per cup of flour for cookies. I noticed you use a higher ratio. Is that your preference or is that what your flour recommends? I’m tryin to decide if I should use your ratio or the one on the GF Flour bag
Nicole Hunn says
Please ignore the instructions on a bag of flour, Deborah, unless you’re making that company’s recipe. I’m not sure what flour blend you’re using, but my recipes only work with one of the flour blends that I recommend, which you can find by clicking the link associated with that ingredient in the recipe card.
Baker says
I can’t ever find a video… is there one for this post? I can’t find it.
Nicole Hunn says
If you’re not seeing the video, Baker, then you are most likely using an ad-blocker. Remove the ad blocker, and like magic the video will appear! I think it’s the right thing to do, anyway.
Jess Bratcher says
How much cornstarch should we add? Or maybe that’s just a remnant from the older version :) Thanks!
Nicole Hunn says
I’m so sorry, Jess! I removed that reference. There’s no cornstarch in this simplified version, as you suspected! Thank you for bringing that to my attention.
mealprepp says
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!!!
Jennifer S. says
Can I just say, YUM?
Nicole Hunn says
Good to know, Dawn!
Peggy says
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.
Dawn Rennick says
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!