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My Favorite Gluten-Free Peanut Butter Vegan Marshmallows Cookies

My Favorite Gluten-Free Peanut Butter Marshmallow Cookies

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Indulge in the delightful taste of My Favorite Gluten-Free Peanut Butter Vegan Marshmallows Cookies. These soft and chewy cookies are a perfect blend of creamy peanut butter and fluffy vegan marshmallows, creating a harmonious balance of flavors and textures in every bite. They are not only gluten-free but also entirely plant-based, making them suitable for various dietary preferences. Whether you’re sharing them with family during the holidays or enjoying them as a comforting snack at home, these cookies promise to bring warmth and joy to any occasion. Bake up a batch today and treat yourself to this irresistible sweet delight!

Ingredients

Scale
  • 1 1/4 Cups Gluten-Free Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Sea Salt
  • 1/2 Cup Unsalted Butter (or coconut oil)
  • 1/2 Cup Granulated Sugar
  • 3/4 Cup Brown Sugar (packed)
  • 3/4 Cup Creamy Peanut Butter
  • 1 Large Egg (or flaxseed meal for vegan option)
  • 2 Teaspoons Vanilla Extract
  • 1 1/4 Cups Mini Vegan Marshmallows (frozen)

Instructions

  1. Prepare mini vegan marshmallows by freezing them for several hours.
  2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  3. In a bowl, whisk together gluten-free flour, baking soda, and sea salt.
  4. In a larger bowl, cream softened butter with granulated sugar and brown sugar until fluffy.
  5. Add in the creamy peanut butter, egg (or substitute), and vanilla extract; mix until combined.
  6. Gradually fold in the dry ingredients until just incorporated.
  7. Gently fold in the frozen mini vegan marshmallows.
  8. Scoop dough onto prepared baking sheets, leaving space between each cookie.
  9. Bake for 10-11 minutes until golden around the edges but soft in the center.
  10. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.

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