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Fluffernutter Cookie Bars {gluten-free, plant-based, top8free, vegan}

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Ever tried baking marshmallows into your cookies? It’s not easy! They usually don’t hold their shape and dissolve into the dough, so you wonder why you put them in there in the first place!

But these fluffernutter bars are the perfect blend of toasted marshmallow and seed or nut butter (we used sunflower butter), with a delicious cookie base! Because of the density of the cookie base, I still recommend Better Batter Gluten Free flour for avoiding grit!

Fluffernutter Cookie Bars

Tiffany RogersTiffany Rogers
Gluten-Free, Plant-Based, Top8Free, Vegan
Print Recipe Pin Recipe
Course Dessert

Ingredients
  

  • 2 cups sunflower seed butter

For the cookie base:

  • 3 cups safe flour Try Better Batter All-Purpose Gluten Free
  • 1 tsp cornstarch
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 cup safe butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla
  • 1/4 cup apple cider vinegar

For the marshmallow fluff:

  • 1/4 cup aquafaba (about 1/4 the liquid from 1 can of unsalted chickpeas)
  • 1/2 tsp vanilla extract
  • 1/8 tsp cream of tartar
  • 1/3 cup sugar

Instructions
 

For the marshmallow fluff:

  • Combine the aquafaba, vanilla, and cream of tartar in a large mixing bowl.
  • Beat on high spead for 1 minute, until it starts to get fluffy.
  • Gradually add the sugar (one spoonful at a time) while continuing to beat on high speed.
  • Beat for about 10 minutes, until glossy and stiff peaks hold their shape.
  • Set aside while preparing the cookie base. This can be made in advance and refrigerated overnight, if desired.

For the cookie base:

  • Mix flour, cornstarch, salt, soda, & powder. Set aside.
  • In a mixing bowl, using the paddle hook, cream butter and sugars. Mix until well-blended and fluffy.
  • Add vanilla and apple cider vinegar. Blend well, but don't be surprised if the mixture separates and looks a little clumpy.
  • With the mixer on low speed, gradually add dry ingredients. Mix until well blended.

Assemble and bake the bars:

  • Pre-heat oven to 400° F.
  • Grease a 13 X 9 baking pan, then press the cookie dough batter into the bottom of the prepared pan and spread evenly.
  • Using a large spoon, place dollups of sunflower seed butter evenly over top the cookie batter.
  • In similar fashion, spoon dollops of marshmallow fluff over the cookie crust (some dollops will land directly on the crust, while others land on top of the sunflower seed butter).
  • Drag a table knife through the cookie dough batter, back and forth in a swirling pattern.
  • Bake on center oven rack for 9 to 12 minutes.
  • Remove from oven and cool completely in pan.
  • Cut into squares and serve.
Keyword marshmallow, cookies, sunbutter

This post contains affiliate links. All opinions are my own.

Tiffany Rogers

Tiffany is the mother of a child with multiple severe food allergies, wife of a husband with food allergy sensitivities, and manages a few allergies of her own. As Founder of Allergy Cookie, her goal is to provide you with information to simplify living with multiple food allergies and celebrate life in the process. Tiffany has served as a local Chair for the FARE Walk for Food Allergy, Community Events Director and General Board Member for the Utah Food Allergy Network, and Support Group Leader for NNMG Food Allergic Families of Utah. In addition to blogging and publishing books about living with food allergies, Tiffany shares an empowering message as a public speaker at conferences supporting the newly diagnosed and others facing challenges in the kitchen. Tiffany's latest project is the newly formed Chef Free Club, a plant-based, gluten-free and allergy friendly cooking club for kids! Connect with Tiffany via Linked In!

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