Growing up, I was obsessed with fluffernutters and these Fluffernutter Cookie Cups bring back such wonderful childhood memories!
For these mouthwatering cookie cups, I made my grain-free peanut butter cookie dough (which is sweetened only with fruit!), added my paleo marshmallow cream, and drizzled on peanut butter. The combination of the cookie and the cream is perfect!
Fluffernutter Cookie Cups
A peanut butter cookie cup filled with marshmallow makes a delicious combo!
Servings: 12
Ingredients
For the peanut butter cookie cups:
- 1/2 cup pitted dates, softened
- 1/2 cup peanut butter
- 1/2 tsp vanilla
- 1 egg
- 1 tbsp coconut flour
- 1/4 tsp baking soda
For the marshmallow cream:
- 1/2 cup water, divided
- 3/4 tbsp gelatin
- 1/4 cup raw honey
Instructions
- Preheat the oven to 350F. Lightly grease a silicone mini muffin pan.
- In a food processor, process together the dates, peanut butter, and vanilla on high until smooth. Blend in the eggs. Add in the coconut flour and baking soda and blend on low until mixed together.
- Add a tbsp of dough to each mini muffin mold, pressing down to create a bowl. Bake for 12-14 minutes, until golden brown.
- While the cookie cups are baking, 1/4 cup water and 1/4 cup honey to a small saucepan. Bring to a boil and continue whisking for another couple minutes.
- In a stand mixer, mix together 1/4 cup water and 3/4 tbsp gelatin. Add the honey mixture and whisk on high for about 10 minutes, or until the mixture becomes white and fluffy.
- Use a spatula to transfer the marshmallow fluff to a ziploc bag, snip off a corner, and pipe onto the cookie cups. Drizzle on peanut butter, if desired, and enjoy!
