My Favorite Gluten-Free Peanut Butter Vegan Marshmallow Cookies
Indulge in the delightful taste of My Favorite Gluten-Free Peanut Butter Vegan Marshmallow Cookies. These soft, chewy cookies combine creamy peanut butter with fluffy vegan marshmallows for a treat that’s perfect for any occasion. Whether it’s a holiday gathering, a cozy night in, or an everyday snack, these cookies will impress friends and family alike. Naturally gluten-free and easy to make, this recipe is great for bakers of all skill levels. Plus, it’s kid-friendly—let the little ones join in the fun of baking!
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/4 Cups Gluten-Free Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Sea Salt
- 1/2 Cup Unsalted Butter (softened)
- 1/2 Cup Granulated Sugar
- 3/4 Cup Brown Sugar (packed)
- 3/4 Cup Creamy Peanut Butter
- 1 Large Egg
- 2 Teaspoons Vanilla Extract
- 1 1/4 Cups Mini Vegan Marshmallows (frozen)
Instructions
- Prepare the mini vegan marshmallows by freezing them in an airtight container for a few hours.
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together gluten-free flour, baking soda, and sea salt.
- In a large bowl, cream the softened butter with granulated and brown sugars until smooth. Add peanut butter, egg, and vanilla extract; mix until combined.
- Fold in the frozen vegan marshmallows gently into the batter.
- Add dry ingredients to wet ingredients; mix until just combined.
- Line a baking sheet with parchment paper and scoop dough balls onto it, spaced about 1–2 inches apart.
- Bake for 10–11 minutes or until edges are golden; cool on the baking sheet for an additional 10 minutes before transferring.
Nutrition
- Serving Size: 1 cookie (about 34g)
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 2g
- Cholesterol: <5mg