It's about time I made another fluffernutter recipe on here. Last time I made fluffernutter pop tarts which was a bit more labor intensive but very fun. These cookies combine everything I love about marshmallows, chocolate and peanut butter.
Ingredients
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegan butter
3/4 cup peanut butter
1/2 cup granulated sugar
1 cup dark brown sugar
1/4 cup unsweetened applesauce
1 tablespoons flax meal + 3 tablespoons water ("flax egg")
2 teaspoons vanilla
1 cup chopped vegan chocolate (I used Nordi Dark Chocolate)
1 cup vegan mini marshmallows (I used Dandies)
Directions
In a small bowl, combine 2 tablespoons flax meal and 6 tablespoons water for the "flax egg". Set aside.
In a large bowl, sift together flour, baking soda, baking powder and salt. This is the dry mixture.
Using a standing mixer with whisk attachment or mixing bowl with hand mixer, cream together butter, peanut butter and sugars for 2 minutes. Add in applesauce, flax egg and vanilla. This is the wet mixture.
Gradually add the dry mixture into the wet mixture until well incorporated.
With a wooden spoon or spatula, stir in chopped chocolate and mini marshmallows. This takes a little bit of muscle but it's completely worth it.
Refrigerate dough overnight if possible to enhance the flavor.
Preheat to 350°F. Line a baking sheet with parchment paper.
Scoop heaping tablespoons of dough onto the parchment-lined baking sheet, a couple inches apart. Using the back of a spoon or spatula (or your fingers), flatten the cookies before baking.
Bake for 12 minutes. Leave on pan for 5 minutes before transferring to a cooling rack. Enjoy!
Ingredients
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegan butter
3/4 cup peanut butter
1/2 cup granulated sugar
1 cup dark brown sugar
1/4 cup unsweetened applesauce
1 tablespoons flax meal + 3 tablespoons water ("flax egg")
2 teaspoons vanilla
1 cup chopped vegan chocolate (I used Nordi Dark Chocolate)
1 cup vegan mini marshmallows (I used Dandies)
Directions
In a small bowl, combine 2 tablespoons flax meal and 6 tablespoons water for the "flax egg". Set aside.
In a large bowl, sift together flour, baking soda, baking powder and salt. This is the dry mixture.
Using a standing mixer with whisk attachment or mixing bowl with hand mixer, cream together butter, peanut butter and sugars for 2 minutes. Add in applesauce, flax egg and vanilla. This is the wet mixture.
Gradually add the dry mixture into the wet mixture until well incorporated.
With a wooden spoon or spatula, stir in chopped chocolate and mini marshmallows. This takes a little bit of muscle but it's completely worth it.
Refrigerate dough overnight if possible to enhance the flavor.
Preheat to 350°F. Line a baking sheet with parchment paper.
Scoop heaping tablespoons of dough onto the parchment-lined baking sheet, a couple inches apart. Using the back of a spoon or spatula (or your fingers), flatten the cookies before baking.
Bake for 12 minutes. Leave on pan for 5 minutes before transferring to a cooling rack. Enjoy!
