BARTOW, Fla. — Looking to show some gluten-free love to your special someone?
Whether it’s your best pal or the person of your dreams, they’ll likely love you exponentially more than they did before — thanks to Lizbeth Ramirez of Patty’s Crumb’s Gluten-Free Bakery in Bartow.
She offers a gluten-free Fluffer Nutter Cookie:
This recipe makes 8 extra-large cookies.
Ingredients:
- 1/2 c butter
- 1 c peanut butter
- 1 c sugar
- 1/2 c brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/2 c All-purpose gluten-free flour
- 1 tsp baking soda
- 1/4 tsp salt
- 16 oz tub of marshmallow fluff
Directions:
- Prep marshmallow fluff by filling into piping bags or sandwich bags.
- Preheat the oven to 350 degrees
- Beat butter in mixer or with hand mixer until soft.
- Add peanut butter, sugar, and brown sugar. Beat until combined.
- Add eggs and vanilla extract. Beat until combined.
- Combine gluten-free flour, baking soda, and salt together. Slowly add to wet mixture. Combine well.
- Using a 4-ounce cookie scoop, scoop all your cookie dough and place on a lined baking sheet or pan.
- Snip the tip or corner of the piping or sandwich bag that is filled with marshmallow fluff.
- Flatten out a dough ball and generously squeeze marshmallow fluff into the center of the flattened dough ball. Then carefully fold dough closed, encasing the marshmallow fluff inside. (Spillage of fluff is normal).
- Continue filling all your dough portions.
- You can immediately bake or freeze from here. If freezing, store in airtight freezer safe Ziplock bags or containers.
- To bake, place onto lined parchment sheet or cookie pan, bake in preheated oven for 20-25 minutes.
- Rotate halfway.
- Cookies are ready when it looks slightly browned.
- Remove from oven and allow to cool for at least 30 minutes as fluff will be extremely hot.
- Store left over baked cookie in an airtight container, stored in a cool dry place.
