Double Chocolate Fluffernutter Cookies (gluten-free)

These Double Chocolate Fluffernutter Cookies are a personal favorite and one we love to make really all year around but especially for the holidays. Made with gluten-free and dairy-free ingredients.

If you’ve been around here for a while, you know that when it comes to cookies, I don’t mess around. Cookies are my love language, my go-to comfort bake, and honestly the kind of recipe that never lasts more than 24 hours in my house. Between my husband, the kids, and me sneaking into the kitchen after bedtime for “just one more,” cookies are basically a core food group around here.

And today, I am finally sharing one of my new all-time favorite cookie recipes: Fluffernutter Cookies.

Think peanut butter meets chocolate meets gooey marshmallow fluff – basically the dream team of all dream teams. They’re soft, chewy, rich, and loaded with that nostalgic peanut butter + marshmallow combo we all grew up loving. But of course, in true Rachel fashion, we’re making them with better-for-you ingredients, minimal fuss, and maximum flavor.

So, if you’re ready for your kitchen to smell like a bakery meets a candy shop, let’s dive in.

Why You’ll Love These Fluffernutter Cookies

Besides the fact that they are absolutely drool-worthy, here are a few reasons why these cookies deserve a permanent spot in your baking rotation:

• Easy ingredients – Everything you need is pantry-friendly and simple. No weird specialty items.

• Naturally gluten-free – Thanks to almond flour instead of all-purpose, these cookies are a great option for anyone avoiding gluten.

• Perfectly chewy – The mix of peanut butter, coconut sugar, and eggs creates the most amazing soft yet chewy texture.

• Chocolate + fluff pockets – Every bite has melty chocolate chips and gooey marshmallow fluff. It’s like built-in surprise bites of happiness.

• Kid and adult approved – My kids devour these (and let’s be real, so do I). They feel fun and playful but taste elevated enough for adults.

Basically, if you’ve ever loved a fluffernutter sandwich, this is that in cookie form… with chocolate. And trust me, you want chocolate in there.

Ingredients You’ll Need

Let’s break down what goes into these cookies and why each one is important:

• Creamy peanut butter – The star of the show! Peanut butter gives these cookies their rich, nutty base. I recommend using a creamy, drippy peanut butter without added oils or sugar for the best texture.

• Eggs – Helps bind everything together and adds structure so the cookies aren’t too crumbly.

• Coconut sugar – I love baking with coconut sugar because it gives a rich, caramel-like sweetness without being overly refined. You can sub brown sugar if needed, but coconut sugar is my go-to.

• Vanilla extract – Because cookies just aren’t complete without that cozy vanilla flavor.

• Almond flour – Instead of regular flour, we’re using almond flour for a nutrient-dense, naturally gluten-free base that makes the cookies soft and chewy.

• Cacao powder – Adds that subtle chocolatey depth. It’s not overpowering but balances beautifully with the sweetness.

• Baking soda – Essential for helping the cookies rise and get that little bit of puff.

• Sea salt – A pinch of salt is non-negotiable in baked goods — it brings out all the flavors.

• Marshmallow fluff – The “fluffer” in fluffernutter! This gets folded into the dough and creates gooey ribbons of marshmallow magic.

• Chocolate chips – I love doing mix of white and milk or semi-sweet. The combo makes them look extra fun and taste even better.

Optional but highly recommended: sprinkle some flaky sea salt on top after baking. That sweet-salty balance is everything.

How to Make Fluffernutter Cookies

One of my favorite things about this recipe is how simple it is to make. You don’t need a stand mixer or fancy equipment — just a bowl, spoon, and baking sheet.

Here’s the step-by-step:

1. Preheat and prep
   Preheat your oven to 350°F and line a baking sheet with parchment paper. This makes cleanup a breeze and keeps the cookies from sticking.

2. Mix the base
   In a large bowl, mix together the peanut butter, vanilla extract, eggs, coconut sugar, almond flour, cacao powder, baking soda, and sea salt. The dough will be thick — don’t worry, that’s exactly what we want.

3. Fold in the magic
   Gently fold in the marshmallow fluff and chocolate chips. Don’t overmix — you want ribbons of fluff throughout the dough instead of fully blending it in. That way, every cookie gets gooey marshmallow pockets.

4. Scoop and bake
   Use a cookie scoop or spoon to form dough balls and place them on your baking sheet. Bake for 10–12 minutes, until the edges are set but the centers still look a little soft. Remember, cookies continue cooking as they cool.

5. Finishing touch
   Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies sit for a few minutes before digging in so they can firm up a bit. But if one accidentally “breaks” while cooling and you have to eat it warm? No judgment.

Recipe Tips + Tricks

• Chill the dough if needed – If your peanut butter was extra drippy, the dough may feel sticky. Pop it in the fridge for 15-20 minutes before scooping.

• Don’t skip the salt – A little sprinkle of flaky sea salt on top takes these to the next level.

• Mix and match chips – Use whatever chocolate chips you love most: dark, milk, semi-sweet, white… or a combo.

• Storage – Keep leftovers (if you have any!) in an airtight container for up to 4 days. You can also freeze them for up to 2 months. They’re amazing straight from the freezer, FYI.

• Marshmallow tip – Folding in fluff can get sticky. Spray your spoon with a little oil before scooping and it won’t stick as much.

Fluffernutter Cookies: The Nostalgia Factor

There’s something so nostalgic about the peanut butter + fluff combo. If you grew up eating fluffernutter sandwiches, these cookies are like an upgraded throwback to your childhood. They’re playful and whimsical but also taste gourmet enough that you could serve them at a dinner party or bring them to a holiday cookie swap.

When I tested these, I actually had a moment where I thought, “These taste like my childhood lunchbox, but in the best possible way.” And that’s kind of what I want my recipes to feel like – comforting, familiar, but just elevated enough that they feel special.

Frequently Asked Questions

Can I use a different nut butter?
Yes! Almond butter or cashew butter would also work here. Just make sure it’s creamy and not too dry. You won’t get the full fluffernutter vibe though since PB is key for that.

Do I have to use coconut sugar?
Nope. You can swap in brown sugar or even maple sugar if you prefer. The taste will be slightly different, but still delicious.

Can I make these dairy-free?
Absolutely. Just use dairy-free chocolate chips and you’re good to go.

Can I skip the cacao powder?
Technically yes, but I love the depth it adds. Without it, the cookies will taste more like straight peanut butter + marshmallow.

How big should I make the cookies?
I like using a medium cookie scoop, which makes about 2-tablespoon sized cookies. They spread a little, so leave space between them on the baking sheet.

How to Serve Fluffernutter Cookies

Honestly? Warm from the oven with a glass of milk (or almond milk) is unbeatable. But if you want to get extra creative:

• Ice cream sandwich – Use two cookies and a scoop of vanilla or chocolate ice cream.

• S’mores-style – Warm one up, then sandwich with an extra marshmallow and piece of chocolate.

• Holiday platter – Pair them with chocolate chip cookies and ginger molasses cookies for a festive spread.

• Lunchbox treat – Wrap one up for your kids (or yourself) as a fun midday surprise.

Fluffernutter Cookies are basically happiness in cookie form. They’re nostalgic, decadent, chewy, and just the right amount of gooey. Whether you’re baking for a holiday, a bake sale, or just because you had a long week and need something sweet – these cookies will not let you down.

They’ve already become a staple in my house, and I have a feeling they’ll be a repeat recipe for you too.

So grab that peanut butter, whip up a batch, and prepare for cookie bliss. And if you make them, don’t forget to tag me on Instagram so I can see your creations — nothing makes me happier than seeing you bake my recipes in your own kitchens.

Happy baking, friends!

A Few Other Cookies to Try:

The BEST Chocolate Chip Tahini Cookies

Delicious Twix Cookie Cups! (gluten-free)

Cinnamon Sugar Pop Tart Cookies

The BEST Healthy Cookies! (gluten-free)