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Tiffany RogersTiffany Rogers

Fluffernutter Cookie Bars

Gluten-Free, Plant-Based, Top8Free, Vegan
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Course: Dessert
Ingredients Method

Ingredients
  

  • 2 cups sunflower seed butter
For the cookie base:
  • 3 cups safe flour Try Better Batter All-Purpose Gluten Free
  • 1 tsp cornstarch
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 cup safe butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla
  • 1/4 cup apple cider vinegar
For the marshmallow fluff:
  • 1/4 cup aquafaba (about 1/4 the liquid from 1 can of unsalted chickpeas)
  • 1/2 tsp vanilla extract
  • 1/8 tsp cream of tartar
  • 1/3 cup sugar

Method
 

For the marshmallow fluff:
  1. Combine the aquafaba, vanilla, and cream of tartar in a large mixing bowl.
  2. Beat on high spead for 1 minute, until it starts to get fluffy.
  3. Gradually add the sugar (one spoonful at a time) while continuing to beat on high speed.
  4. Beat for about 10 minutes, until glossy and stiff peaks hold their shape.
  5. Set aside while preparing the cookie base. This can be made in advance and refrigerated overnight, if desired.
For the cookie base:
  1. Mix flour, cornstarch, salt, soda, & powder. Set aside.
  2. In a mixing bowl, using the paddle hook, cream butter and sugars. Mix until well-blended and fluffy.
  3. Add vanilla and apple cider vinegar. Blend well, but don't be surprised if the mixture separates and looks a little clumpy.
  4. With the mixer on low speed, gradually add dry ingredients. Mix until well blended.
Assemble and bake the bars:
  1. Pre-heat oven to 400° F.
  2. Grease a 13 X 9 baking pan, then press the cookie dough batter into the bottom of the prepared pan and spread evenly.
  3. Using a large spoon, place dollups of sunflower seed butter evenly over top the cookie batter.
  4. In similar fashion, spoon dollops of marshmallow fluff over the cookie crust (some dollops will land directly on the crust, while others land on top of the sunflower seed butter).
  5. Drag a table knife through the cookie dough batter, back and forth in a swirling pattern.
  6. Bake on center oven rack for 9 to 12 minutes.
  7. Remove from oven and cool completely in pan.
  8. Cut into squares and serve.