Description
This thick and chewy Fluffernutter Protein Cookie combines peanut butter flavor, gooey marshmallows, and protein-packed ingredients into one satisfying single-serve dessert. It’s naturally gluten free, easy to customize, and perfect for a quick sweet snack without the heaviness of traditional cookies.
Ingredients
Scale
- 3 tablespoons oat flour
- 2 tablespoons vanilla protein powder
- 1 tablespoon unflavored protein powder
- 1½ tablespoons peanut butter powder
- ¼ teaspoon baking powder
- 2 tablespoons unsweetened applesauce
- 2 tablespoons plain non-fat Greek yogurt
- 1 tablespoon unsweetened almond milk
- ½ tablespoon creamy peanut butter
- ¼ cup mini marshmallows, frozen
- Optional peanut butter chips or butterscotch chips
Instructions
- Freeze the Marshmallows
- Place the mini marshmallows into the freezer about 1 to 2 hours before starting the recipe. Keeping them frozen helps prevent them from melting too quickly while baking and creates gooey marshmallow pockets throughout the cookie.
- Leave them in the freezer until the dough is completely ready.
- Prepare the Oven
- Preheat your oven to 350°F.
- Line a small baking tray or sheet pan with parchment paper to keep the cookie from sticking and to make cleanup easier.
- Combine the Dry Ingredients
- In a medium bowl, add the oat flour, vanilla protein powder, unflavored protein powder, peanut butter powder, and baking powder.
- Whisk thoroughly until the powders look evenly blended. This step helps distribute the leavening and protein powder evenly for better texture.
- Add the Wet Ingredients
- Add the applesauce, Greek yogurt, almond milk, and creamy peanut butter into the dry mixture.
- Stir with a spoon or spatula until a thick cookie dough forms. The dough should look soft and slightly sticky but still easy to shape.
- If the dough feels too thick, add a small splash of almond milk. If it feels too wet, sprinkle in a little extra oat flour.
- Fold in the Marshmallows
- Remove the frozen marshmallows from the freezer and gently fold them into the dough.
- If you’re using peanut butter chips or butterscotch chips, mix those in now as well.
- Distribute everything evenly so every bite gets marshmallow and peanut butter flavor.
- Shape the Cookie
- Transfer the cookie dough onto the prepared baking sheet.
- Using the back of a spoon or spatula, spread and shape the dough into a large round cookie about 5 to 6 inches across.
- Keep the cookie slightly thick in the center for the best soft-baked texture.
- Bake the Cookie
- Bake for approximately 12 to 13 minutes.
- The cookie should look lightly golden around the edges while the center remains soft. The top should no longer appear wet.
- Avoid baking too long because protein-based cookies can dry out quickly.
- Cool Before Serving
- Remove the baking tray from the oven and allow the cookie to cool for several minutes.
- The marshmallows will be extremely hot immediately after baking, so let everything settle before eating.
- Serve warm for the ultimate gooey peanut butter marshmallow texture.
Notes
- Nutrition values may vary depending on the protein powder and ingredients used.
- Optional peanut butter chips are not included in nutrition estimates.
- Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
- Freeze for up to 2 months inside a freezer-safe bag or container.
- For a vegan version, use plant-based protein powder, dairy-free yogurt, and vegan marshmallows.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 10.6 g
- Fat: 7.1 g
- Saturated Fat: 0.8 g
- Carbohydrates: 32 g
- Fiber: 4.8 g
- Protein: 25.1 g