These were created by my 6 year old. I helped her navigate through the dizzying world of ingredients and measurements, and made sure they wouldn’t be too sweet. They turned out quite yummy! And easy, too.
These cookies are gfcf,, wheat, gluten, dairy, fish, shellfish, and tree nut free. The Marshmallow Fluff has corn and egg in it, and the chocolate & peanut butter have soy. If you can find those ingredients without your allergens (and I have found them in natural food stores), then these could be all but peanut-safe. You could also make these with an alternative “butter” like sun butter, pea butter, or soynut butter to make them peanut free. These are vegetarian, and could be altered to be vegan. No matter how many modifications you make, though – these are a treat – they don’t qualify as healthy!
- 1 cup peanut butter (this works best with the creamy, processed type)
- 1 cup sugar
- 1 egg (or egg replacer equivalent)
- 1 cup Fluff
- 1 tsp baking soda
- 1/2 cup flour of your choice (millet sorghum, pea, bean etc)
- 1/2 cup chocolate chips or chunks
Preheat oven to 350 F.
Cream peanut butter and egg together in a mixer. When they are well combined, slowly add the fluff, then the flour & baking soda. Let mix, then add the chocolate chips. Stop when well combined.
Use a spoon or cookie scooper to drop spoonfuls onto a cookie sheet with silpat or parchment paper. Given them a little space to spread. We used 2 full cookie sheets.
Bake at 350 for 12-14 minutes – they will start to look browned on the edges. Remove from the oven and let cool on the cookie sheet for 10 minutes, then remove to a plate and eat. Yum!