Do you love gluten free peanut butter marshmallow cookies? If you said “YES,” then you’re going to fall in love with these cookies! They’re super easy to make, don’t need any fancy flour, and they’re totally gluten-free. That means more people can enjoy them including you!
Let me walk you through this simple, fun, and super yummy recipe that’s perfect for baking with kids or just whipping up a sweet treat for yourself.
Method
Mix it up
Start by grabbing a medium-sized mixing bowl. Add the creamy peanut butter, granulated sugar, vanilla extract, and the room-temperature egg into the bowl. Mix everything together using a spoon or spatula until it becomes a smooth, thick, and creamy batter. You’ll notice it starts to pull together and get glossy; this means everything is nicely combined.
Add the dry stuff
Next, sprinkle in your choice of almond flour or gluten-free all-purpose flour along with the baking soda. Stir the dry ingredients into the wet mixture until no streaks of flour remain. The dough should be thick and slightly sticky. This is the base that will hold everything together, so make sure it’s well mixed but not overworked.
Time for the marshmallows
Now it’s time to add in the magic your frozen mini marshmallows. Take them straight from the freezer and gently fold them into the dough. Be careful not to stir too hard; you want to keep the marshmallows whole and spread them evenly throughout the dough. Freezing the marshmallows before adding them helps keep them from completely melting into the cookies while they bake.
Scoop and shape
Using an ice cream scoop or a regular spoon, scoop out dough balls that are about 1 inch in size. Place them on a baking sheet lined with parchment paper or a silicone baking mat, making sure to leave a little space between each cookie for spreading. Lightly press each dough ball down with your fingers or the back of a spoon to flatten them just a bit; this helps them bake more evenly.
Bake
Preheat your oven to 350°F (175°C) before placing the cookies inside. Bake them for 8 to 9 minutes, or until the edges look slightly golden but the centers still appear soft. These cookies won’t look completely set in the middle when you take them out. That’s exactly what you want for that perfect chewy texture.
Cool & enjoy
Once out of the oven, let the cookies cool directly on the baking sheet for about 5 minutes. They’ll still be soft at this point and need a little time to firm up. After that, transfer them carefully to a wire rack to finish cooling. Once they’re fully cooled, they’ll be perfectly chewy with little gooey pockets of marshmallow throughout. Now they’re ready to enjoy themselves!
Necessary Tools
- Mixing bowl
- Spoon or spatula
- Measuring cups & spoons
- Ice cream scoop (or spoon)
- Baking sheet
- Parchment paper or silicone baking mat
- Oven
Gluten Free Peanut Butter Marshmallow Cookies
Cuisine: AmericanDifficulty: Easy12
servings10
minutes9
minutes19
minutesIngredients
1 cup creamy peanut butter
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg (room temperature)
1/4 cup almond flour OR gluten-free all-purpose flour
1 teaspoon baking soda
3/4 cup mini marshmallows, frozen*
*Freezing the marshmallows helps them hold their shape in the oven!
Directions
- Mix it up!
In a bowl, mix together the peanut butter, sugar, vanilla extract, and egg. Stir it all up until it looks smooth and creamy. - Add the dry stuff
Pour in the flour and baking soda. Stir again until it’s all combined into a thick dough. - Time for the marshmallows
Gently fold in the frozen marshmallows. Don’t overmix just enough to spread them out. - Scoop and shape
Use your ice cream scoop (or spoon) to make little dough balls about 1 inch big. Put them on your lined baking sheet and gently press them down a bit. - Bake
Bake in a preheated oven at 350°F (175°C) for 8–9 minutes, or until the edges are lightly golden. - Cool & enjoy
Let them cool on the tray for a few minutes (they’ll be soft!) before moving them to a wire rack to cool completely.
Notes
- Don’t skip freezing the marshmallows if they’re not frozen, they can melt too fast and turn into a sticky puddle!
- Make sure to not overbake. These cookies will look a little soft in the middle when done, but they’ll firm up as they cool.
- Let them cool before moving; they’re delicate right out of the oven.
Serving Suggestions
- Serve these cookies warm with a cold glass of milk or dairy-free milk.
- Stack them up with a scoop of vanilla ice cream in the middle for a super fun cookie sandwich!
- Add some mini chocolate chips for an extra surprise.
Fun Fact
Did you know marshmallows used to be made from a real plant called the marsh mallow? Now, most are made with sugar and gelatin but they’re still super fun and squishy!
Conclusion
There you have delicious, gooey, gluten free peanut butter marshmallow cookies that are super easy to make and even easier to eat. Whether you’re baking for friends or just want a treat for yourself, this recipe is sure to be a hit. Give it a try, and let me know how they turn out in the comments below!
