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Dairy-Free Fluffy Marshmallow Cookies

By Allyssa Defillipo

Originally published on KlamathLiving.com

Dairy-Free Fluffy Marshmallow Cookies — peanut butter, brown sugar, and mini marshmallows
Dairy-Free Fluffy Marshmallow Cookies — peanut butter, brown sugar, and mini marshmallows

Ingredients

  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup creamy no-stir peanut butter
  • ¼ cup vegan butter
  • ¼ cup melted coconut oil (or sub avocado oil)
  • ½ cup granulated sugar
  • 1 cup packed light brown sugar
  • ¼ cup + 2 Tbsp non-dairy milk
  • ¼ Tbsp pure vanilla extract
  • 1¼ cups mini marshmallows (Dandies if vegan/dairy-free)

Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone sheets and set aside.
  2. In a medium mixing bowl, mix together the flour, baking soda, and salt.
  3. In a separate, large mixing bowl, beat the butter, peanut butter, canola oil, sugar, and brown sugar until creamy. Beat in the milk and vanilla.
  4. Add the dry mixture into the wet and stir until just combined. Stir in the marshmallows.
  5. Roll out 1½ Tbsp balls of dough and place on the baking sheet, leaving room in between for spreading.
  6. Bake for 9–11 minutes. Allow to cool slightly, then enjoy.

This story first ran on KlamathLiving.com, the Klamath Falls community magazine, and is shared here with the writer's credit. Have a Klamath Falls story of your own? Share it here.