Gluten Free Fluffernutter Cookies | Stuffed Sugar Cookies

Prep Time : 15 minutes

Cook dinner Time : 15 minutes

These gluten free fluffernutter cookies are made with oft gluten free sugar cookie dough filled with marshmallow creme and peanut butter for a salty-sweet style of nostalgia!

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Gluten free fluffernutter cookies are the proper salty-sweet mixture of peanut butter and marshmallow fluff in the midst of a gentle sugar cookie.

Plate of fluffernutter cookies with one broken in half

What makes these gluten free stuffed sugar cookies particular?

After I first shared a recipe for gluten free drop sugar cookies, a lot of you requested actually good questions in regards to the dough, like might it stand as much as being filled with one thing else scrumptious to make an excellent higher gluten free vacation cookie.

Right here, we’re stuffing these tender sugar cookies with a calming combination of marshmallow fluff and pure peanut butter. They’re gentle and style like a fluffernutter sandwich—however in a cookie.

The cookies are tender and gentle, however they don’t seem to be gooey. It isn’t the type of crammed cookie that oozes the filling if you break it open. So you should definitely take pleasure in them at room temperature, not chilly.

Overhead image of raw fluffernutter cookies mostly shaped

Suggestions for making one of the best gluten free fluffernutter sugar cookies

I attempted a couple of completely different strategies for getting the stuffing proper. After I first revealed this recipe, the tactic was just like what it’s now, however now the filling is nestled extra securely inside.

Relatively than sandwiching the filling between two items of flattened cookie dough, half of the cookie dough is made right into a ball. While you poke your finger into the ball, you create a pocket that’s simply ready for the filling. Subsequent, a flattened piece of dough is positioned on high, and the perimeters are cinched.

Make sure you chill the filling properly

The fluffernutter filling, which is only a mixture of thick, clean peanut butter and marshmallow crème, may be very simple to work with after it has been chilled. You may roll it right into a ball for filling the cookies very simply. If the filling is simply too gentle, you will not have the ability to preserve it in a single place sufficient to wrap it within the sugar cookie dough.

Solely use “no-stir” nut butter

Peanut butter is the traditional “fluffernutter” taste, however you actually can use any nut butter—so long as it is the “no-stir” form. That simply means the kind of nut butter that does not separate in any respect within the jar, and scoops cleanly. Keep away from something that is very drippy, or it’s going to leak proper out of the cookies throughout baking.

Fluffernutter raw cookies being shaped and assembled on a tray

Alternate filling solutions for stuffed gluten free sugar cookies

I typically use home made marshmallow crème, however after all there is not any cause it’s important to do the identical. Jet-Puffed marshmallow crème is gluten free, as is “Marshmallow Fluff” model.

In case you’re contemplating utilizing completely different fillings, ensure you choose one which is not very moist. I’ve made some with a Hershey’s chocolate kiss inside, and so they had been enjoyable.

Be certain to not attempt to press down the uncooked cookies an excessive amount of or your kiss will poke out. *embarrassing for everybody*

You may in all probability use maraschino cherries, so long as you blot them dry earlier than utilizing them. Preserved fruit would in all probability work properly, so long as it is thick and never runny.

Fluffernutter cookies arranged on a white serving platter one broken

Gluten free fluffernutter cookies: Components and substitutions

Gluten free dairy free flutternutter cookies

Rather than the dairy butter, attempt utilizing Miyoko’s Kitchen model or Soften model vegan butter. They usually work fairly properly, gram for gram.

Gluten free egg free fluffernutter cookies

Since there’s just one egg on this recipe, it is best to have the ability to substitute it with a “chia egg.” Place 1 tablespoon floor white chia seeds in a small bowl with 1 tablespoon lukewarm water, combine and permit to gel.

Understand that most marshmallow fluff is egg-based (together with my recipe). If you cannot have eggs, simply use double the peanut butter.

Gluten free fluffernutter cookies with out peanuts

In case you simply cannot have peanuts, attempt almond butter or cashew butter. Simply make sure that the nut butter is thick, or it’s going to leak out throughout baking.

If you cannot have nuts in any respect, you’ll be able to attempt a special filling solely. I’ve made a couple of different filling solutions above.

Small stack of 4 fluffernutter cookies with one on its side and ingredients in background

FAQs

How ought to I retailer leftover gf stuffed sugar cookies?

You may retailer the baked cookies in any container with a tight-fitting lid at room temperature for at the least 1 week.

Are you able to freeze these gluten free fluffernutter cookies for longer storage?

Sure! They freeze fairly properly after they’re baked and utterly cooled. If you would like to freeze the cookies after they’re nonetheless uncooked, simply make sure that they arrive to room temperature earlier than you bake them or your cookies will find yourself too thick even as soon as they’re baked.

Can I make these gf sugar cookies with out the filling?

You may undoubtedly make gf drop sugar cookies with none filling, however you may need to click on over to that recipe as an alternative for full directions.

Are these stuffed sugar cookies sturdy sufficient to be shipped within the mail?

Sure! These cookies are thick and durable, and the filling bakes sufficient that it will not leak out of the totally baked and cooled cookies. Please see our notes on the right way to ship gluten free cookies for full info!

Gluten Free Fluffernutter Cookies | Stuffed Sugar Cookies

These gluten free fluffernutter cookies are made with oft gluten free sugar cookie dough filled with marshmallow creme and peanut butter for a salty-sweet style of nostalgia!

Course: Cookies, Dessert

Delicacies: American

Prep Time: 15 minutes

Cook dinner Time: 15 minutes

Yield: 12 cookies

Writer: Nicole Hunn

Components

  • ¼ cup (64 g) clean no-stir peanut butter
  • 3 ½ ounces marshmallow fluff (home made or retailer purchased)
  • 1 ¾ cups (245 g) all goal gluten free flour mix (I used Higher Batter; please click on via for full data on applicable blends)
  • ¾ teaspoon xanthan gum (omit in case your mix already comprises 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, crushed
  • 2 teaspoons pure vanilla extract
  • Coarse salt for sprinkling

Directions

  • Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it apart.

  • Place the peanut butter and marshmallow fluff in a medium-size bowl, and blend properly to mix. Place the bowl within the freezer to relax whilst you make the cookie dough.

  • In a big bowl, place the flour mix, xanthan gum, baking powder, salt, confectioners’ sugar, and granulated sugar, and whisk to mix properly.

  • Add the butter, egg and vanilla, and blend properly to mix.

  • If obligatory, knead the cookie dough along with clear palms. It must be thick however gentle.

  • Divide the dough into 24 items of roughly equal dimension, and roll every right into a ball about 1/2 inch in diameter. Press half of the items of cookie dough right into a disk about 1 1/2-inches in diameter.

  • With the opposite half, roll them right into a ball, then press a crater into the middle together with your thumb or forefinger.

  • Take away the peanut butter and fluff combination from the freezer, and, utilizing both a small ice cream scoop or two small spoons, scoop out dollops of the fluff combination about 3/4-inch in diameter, roll right into a ball, and place into the holes in half of the items of cookie dough.

  • Place the remaining disks of cookie dough on high, press the perimeters collectively firmly to seal, roll right into a ball, then flatten right into a disk about 1/2-inch thick.

  • Place the uncooked cookies on the ready baking sheet, about 1 inch other than each other. They won’t unfold lots throughout baking. Sprinkle the tops of the cookies flippantly with the coarse salt.

  • Place within the heart of the preheated oven and bake for about quarter-hour, or till flippantly golden brown on the perimeters and set within the heart.

  • Take away from the oven and permit to chill on the baking sheet for five minutes earlier than transferring to a wire rack to chill utterly.

Notes

Initially revealed on the weblog in 2013. In 2020, methodology improved, recipe tweaked barely for simplicity, photographs and video new. In 2022, extra textual content sources added.

Fluffernutter Cookies on a plate with one broken and gluten free stuffed sugar cookies in writing

Gluten Free Fluffernutter Cookies | Stuffed Sugar Cookies

These gluten free fluffernutter cookies are made with oft gluten free sugar cookie dough filled with marshmallow creme and peanut butter for a salty-sweet style of nostalgia!

Course: Cookies, Dessert

Delicacies: American

Prep Time: 15 minutes

Cook dinner Time: 15 minutes

Yield: 12 cookies

Writer: Nicole Hunn

Components

  • ¼ cup (64 g) clean no-stir peanut butter
  • 3 ½ ounces marshmallow fluff (home made or retailer purchased)
  • 1 ¾ cups (245 g) all goal gluten free flour mix (I used Higher Batter; please click on via for full data on applicable blends)
  • ¾ teaspoon xanthan gum (omit in case your mix already comprises 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, crushed
  • 2 teaspoons pure vanilla extract
  • Coarse salt for sprinkling

Directions

  • Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it apart.

  • Place the peanut butter and marshmallow fluff in a medium-size bowl, and blend properly to mix. Place the bowl within the freezer to relax whilst you make the cookie dough.

  • In a big bowl, place the flour mix, xanthan gum, baking powder, salt, confectioners’ sugar, and granulated sugar, and whisk to mix properly.

  • Add the butter, egg and vanilla, and blend properly to mix.

  • If obligatory, knead the cookie dough along with clear palms. It must be thick however gentle.

  • Divide the dough into 24 items of roughly equal dimension, and roll every right into a ball about 1/2 inch in diameter. Press half of the items of cookie dough right into a disk about 1 1/2-inches in diameter.

  • With the opposite half, roll them right into a ball, then press a crater into the middle together with your thumb or forefinger.

  • Take away the peanut butter and fluff combination from the freezer, and, utilizing both a small ice cream scoop or two small spoons, scoop out dollops of the fluff combination about 3/4-inch in diameter, roll right into a ball, and place into the holes in half of the items of cookie dough.

  • Place the remaining disks of cookie dough on high, press the perimeters collectively firmly to seal, roll right into a ball, then flatten right into a disk about 1/2-inch thick.

  • Place the uncooked cookies on the ready baking sheet, about 1 inch other than each other. They won’t unfold lots throughout baking. Sprinkle the tops of the cookies flippantly with the coarse salt.

  • Place within the heart of the preheated oven and bake for about quarter-hour, or till flippantly golden brown on the perimeters and set within the heart.

  • Take away from the oven and permit to chill on the baking sheet for five minutes earlier than transferring to a wire rack to chill utterly.

Notes

Initially revealed on the weblog in 2013. In 2020, methodology improved, recipe tweaked barely for simplicity, photographs and video new. In 2022, extra textual content sources added.