Gluten-Free Fluffer Nutters

May 1, 2013   9 Comments

On Monday, I received a request for a gluten-free donut. Well, I would be in the deep end of the pool if I attempted that.

Gluten Free Fluffer Nutter

But, when it comes to cookies - I CAN DO gluten-free. Here I used peanut butter and skipped the flour and the butter to make a treat.

First, I had to make the age old mistake of using 3/4 cup of salt instead of 3/4 cup sugar as I was working this recipe out. Anyone else out there do that? I have two containers that look identical for my sugar and salt (not smart) and I tasted my batter only to find I had used salt. ooops.

I tossed out the dough and realized I was out of peanut butter! Noooo! I looked in my cabinet one last time and my pal, Peanut Butter Boy, came to my rescue.

Only someone named Snack Girl could have a friend named “Peanut Butter Boy”.

He had sent me some samples of his new line of peanut butter and I used a cup of the crunchy style for these cookies. I can only say, “Thank you, Peanut Butter Boy for saving my day and making some tasty peanut butter.” It IS good and you should take a look if you are a peanut butter aficionado - see: Peanut Butter Boy.

These are not particularly low in calorie but they are lower in saturated fat than regular cookies and are super easy to make. You don’t have to add the marshmallows. I added them to make the cookies a bit more fun.

In the end, I went with brown sugar as the texture made it easier for the cookies to stick together (and I will never confuse it with salt).

Do you make peanut butter cookies? What do you put in them?

Gluten Free Fluffer Nutter Cookies Recipe

(no reviews yet)

Makes 24 cookies

Print  Pin


1 cup all natural peanut butter (can use creamy or chunky)
1 egg
3/4 cup brown sugar
1/2 teaspoon baking soda
1 tsp. vanilla extract
1/2 cup miniature marshmallows


Preheat oven to 350F. Mix peanut butter, egg, brown sugar, baking soda, and vanilla extract until well blended. Fold in the marshmallows. Drop spoonfuls on baking sheet about one inch apart. Bake for 10-12 minutes until brown on the edges.

Remove from baking sheet immediately (or the marshmallow will stick) and cool on a plate.

Nutrition Facts

For one cookie - 99 calories, 5.6 g fat, 1.2 g saturated fat, 10.3 g carbohydrates, 7.6 g sugar, 3.0 g protein, 0.7 g fiber, 84 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Other posts you might like:

Do It Yourself Healthier Reese’s Peanut Butter Bites

Did you grow up with the commercial where the chocolate bar ended up in the peanut butter? I am probably dating myself....

Make Your Own Peanut Butter With or Without Chocolate

The photo above and peanut butter are not exactly the same things. I got a wee bit carried away with peanut butter making....

Get Free Email Updates! Yes please!


I make mine with Almond Flour.

Oh my gosh! Why didn't I ever think of that? What a great idea! I LOVE it!!!!!!!!!!!!!!!!!

Snack girl, you and your followers have some super ideas! Thank you! When I saw the request for gluten free donuts I was wondering if Pamela's gluten free pancake mix might be added into the mix in place of flour or even better maybe the gluten free cake mixes? Just a thought.

Making these this week just need marshmallows. Lover of everything peanut butter.

These look great, I am always looking for interesting ideas for my peanut/egg/dairy/wheat allergic daughter. You could replace the peanut butter with sunflower seed or soy butter, but I'm wondering what omitting the egg might do? Worth a try because she loves marshmallows!

I have some problems with this recipe. First, imagining the sweetness is giving me a toothache. Also how tiny are these 100 cal, nearly 2tsp sugar each cookies? Also, I can't figure out what's holding them together--pb, sugar, egg. Must be the marshmallows? Offhand if I needed a GF PB cookie I'd blender up some oats for flour, reduce and replace sugar with honey or maple syrup, add some organic pb to a traditional oatmeal cookie recipe with perhaps some organic chopped peanuts thrown in [and omit the fluffer]. Sorry, my tastebuds are becoming less and less tolerant to our western diet's level of sweetness.

Think I will try a variation of equal amounts of the pb2 powdered pb mixed with water and replace halfthe sugar with stevia in the raw to and use egg beaters to cut back on fat and calories

We made these today, and found the cookies sort of melted from the marshmallows, and didn't stay together very well coming off the pan. To resolve this for the second batch, I put the remaining batter in a round cake pan. Voila!

I totally know about felieng guilty when you bake. I always give away anything I bake except a couple of cookies or a brownie square or something little to snack on Way to go and be a little chef!

Add a comment:


(required, never published)

© 2024