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Cookies

Pumpkin Cookie Pie with Marshmallow Glaze (dairy-free)

November 13, 2020 by Rachael Ng Leave a Comment

A delightfully soft, spice-filled Pumpkin Cookie “Pie” topped with pecans and a sweet marshmallow glaze! This dessert is everything you want during the busy holiday season: simple, easy to make, and filled with familiar flavors! Did I mention there’s a marshmallow glaze?!

Pumpkin Cookie Pie

Why bake cookies when you can make your life even easier by baking a cookie pie?! Throw that cookie dough into a pie dish, bake it, and then slice it up like a pie! Okay, okay, I love cookies. We all love cookies. But the ease and simplicity of this pumpkin spice cookie pie can’t be beat. You’ll use a hand mixer to beat all of the ingredients together and there’s no need to chill the dough!

Though the cookie takes a while to cool before you add the glaze, there’s little hands-on time. And the final dessert is an exciting, irresistible twist on regular cookies! If you’re a fan of pumpkin spice flavors, marshmallow, and toasted pecans, then I think you’ll love this!

How to Make Marshmallow Glaze

You might be wondering what exactly a marshmallow glaze is. Well, it’s melted marshmallow (duh) with a tiny bit of butter, a little plant-based (or regular) milk, and powdered sugar! You’ll start by melting the butter and marshmallow in a small saucepan. Then you’ll whisk in the milk and then the powdered sugar. The final glaze will look just like melted marshmallow, but with the addition of the milk and sugar, it’s less sticky and easily drizzled. You’ll have a bit of time to get your drizzle just right before the marshmallow glaze begins to set, so have at it! 

Yield: 8 Slices

Pumpkin Cookie Pie with Marshmallow Glaze

Pumpkin Cookie Pie with Marshmallow Glaze

A delightfully soft, spice-filled pumpkin cookie "pie" topped with pecans and a sweet marshmallow glaze! This dessert is everything you want during the busy holiday season: simple, easy to make, and filled with familiar flavors!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

Cookie Dough

  • 1/2 cup plant-based butter, softened
  • 1/2 cup light brown sugar (or coconut sugar)
  • 1/4 cup coconut sugar (or more brown sugar)
  • 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin purée
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 1/2 cups mini marshmallows (optional- see note below)
  • ~1/2-1 cup pecan halves

Marshmallow Glaze

  • 1 tsp plant-based butter
  • 2/3 cup mini marshmallows
  • 2 Tbsp plant-based milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat your oven to 350°F and set out an 8" pie dish. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the butter and sugars. Beat in the egg yolk and then the vanilla. Add in the pumpkin purée and beat until combined; set aside.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and spices. Add the dry ingredients to the wet and beat until everything is combined - the dough will be kind of sticky.
  4. Spoon half of the dough into your pie dish and spread evenly along the bottom. Add 1 1/2 cups of mini marshmallows onto the dough, leaving a 1/2" border around the edge. Top with the remaining cookie dough and use a spoon or spatula to evenly smooth the dough over the marshmallows. Top with pecan halves in whatever pattern/design you like.
  5. Bake at 350°F for 15-20 minutes or until the cookie pie looks set and the edges are slightly browned. Allow the cookie to cool completely.
  6. To make the glaze, add the butter and marshmallows to a small saucepan and melt over a low heat. Whisk in the milk and then the powdered sugar - you should have a thick glaze that looks solid white. If it's too thin, add more marshmallows and stir until melted.
  7. Drizzle glaze over the cookie pie. Slice and enjoy!
  8. Store any leftovers in an airtight container at room temperature.

Notes

  • The marshmallows baked into the cookie pie will melt throughout the cookie, making for an especially soft and sweet cookie! They're optional, and for a less sweet treat, you can leave them out.
  • If you wish to slice the cookie out of the baking dish, I recommend lining your pie dish with parchment paper. Cut three long, thin strips that you'll criss-cross along the bottom and fold and trim the excess over the edge. Then cut a circle of parchment paper to place on top of the strips. Once the cookie cools, you'll be able to carefully lift it up and out of the pie dish

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More Pumpkin Desserts:

Pumpkin Cookies with Spiced Frosting
Pumpkin Muffins with Brown Sugar Cinnamon Icing
Pumpkin Chai Spice Rice Krispie Treats
Pumpkin Coffee Chocolate Chip Muffins

Filed Under: Bars, Cookies, Dairy-free Tagged With: cookie pie, fall dessert, holiday dessert, marshmallow pumpkin, pumpkin cookie, pumpkin cookie pie

Chai Spice Brown Sugar Cookies (dairy-free)

October 26, 2020 by Rachael Ng 5 Comments

These soft-baked Chai Spice Brown Sugar Cookies are the prefect little Autumn cookie. Cozy, warm spices – like cardamom and cinnamon – pair wonderfully with the sugar cookie base that we all love this time of year!

Chai Spice Brown Sugar Cookies

I woke up this morning to the first snowfall of the year – eek! For us, this means that Fall is in full swing, and the holiday season is nearing – my toddler genuinely thought that snow meant it was Christmas today! This is the first year she has really understood how to be excited for something so far in the future, and she can’t wait. What it does mean? Cookie season is almost among us!

Along with all the pumpkin and apples are the familiar spices of Autumn that we all love in our muffins, pastries, and cookies this time of year. These Chai Spice Sugar Cookies are lightly spiced with an easy mix of familiar spices – if you don’t have ground cardamom in your pantry, I’m going to just say that you need it. It’s one of my favorite baking spices, and it’s really necessary for the full chai spice experience! You’ll use brown sugar in these cookies for extra moisture and flavor. Bake them a day in advance, seal them up in an airtight container, and you’ll have wonderfully soft, spicy sugar cookies that will stay soft for days!

Yield: 18 Cookies

Chai Spice Brown Sugar Cookies

Chai Spice Brown Sugar Cookies

Soft-baked brown sugar cookies lightly spiced with warm chai spices. Start the holiday cookie season early with these simple, glistening cookies!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • Pinch of finely ground black pepper
  • 1/2 cup light brown sugar, lightly packed
  • 1/4 cup coconut sugar (or more brown sugar)
  • 1/3 cup light olive oil (or other liquid vegetable oil)
  • 2 tsp vanilla extract
  • 1 large egg + 1 large egg yolk
  • 1/4 cup granulated sugar for rolling (optional)

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices; set aside.
  2. In a medium bowl, whisk together the sugars, oil, vanilla, egg, and egg yolk until totally combined. Add liquid ingredients to the dry and stir until a dough forms. Cover and chill the dough for at least two hours.
  3. Preheat your oven to 350°F and line two baking sheets with parchment paper. Add 1/4 cup of granulated sugar to a small bowl.
  4. Scoop cookies (six at a time) 1.5 Tbsp in size. Roll into smooth balls (the dough will be sticky!) and toss into the bowl of sugar, coating each dough ball with sugar. Carefully place dough balls on prepared baking sheet, re-shaping as necessary.
  5. Bake cookies at 350°F for 6-8 minutes or just until the edges are slightly brown. Allow cookies to cool on the sheet for 2 minutes before removing to a cooling rack.
  6. Repeat steps 4 & 5 until all cookies are baked, alternating between your cookie sheets so that the cookies are baked on a room temp sheet.
  7. Store leftovers in an airtight container at room temperature.

Notes

  • For a spicier cookie, double the spices!
  • The chill time for the cookie dough is necessary! Without it, the dough will be far too soft to scoop and roll
  • These cookies will be softer the day after baking - make sure to store them in an airtight container

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: brown sugar cookies, chai spice cookies, dairy free cookies, dairy free sugar cookies, soft sugar cookies

Rocky Road Brownie Cookies (dairy-free)

September 15, 2020 by Rachael Ng Leave a Comment

We’re taking our chocolate cookies up a notch by making them with brownie batter and then loading ’em up with peanuts and marshmallow! These chewy Rocky Road Brownie Cookies are the perfect mix of salty and sweet!

Rocky Road Brownie Cookies

I’ll be honest, I was never really drawn to rocky road ice cream – I know, I know. I like my chocolate ice cream sans nuts. But brownie cookies with salty peanuts and melty marshmallow? Now that I can get on board with. Plus, chocolate and peanuts (i.e. peanut butter) is one of my all-time favorite combinations!

Now the original rocky road ice cream flavor consisted of chopped walnuts and marshmallow pieces, and then later on, the walnuts were replaced with toasted almonds. For these cookies, I tested hazelnuts and peanuts, and peanuts were the clear winner. Of course you can use any nut that you’d like! I actually think walnuts would be a delicious throwback to the original rocky road ice cream flavor. But if you’re a lover of the current rocky road tradition, then toasted almonds will definitely satisfy the familiar taste you’re looking for.

How to Stuff the Cookies

This cookie dough is a little different than a traditional cookie dough. You’re basically making a thick brownie batter, so you’ll need to let the dough sit uncovered at room temperature for at least 30 minutes prior to scooping the dough balls. This allows the dough to stiffen enough to scoop and hold its shape.

Each cookie will be comprised of 3 Tbsp of dough, and you’ll bake six per baking sheet. Since the dough is less stiff, I found it easiest to scoop half of each dough ball (using a 1 1/2 Tbsp scoop) onto my baking sheet, top those with half of a large marshmallow, and then scoop another 1 1/2 tablespoons of dough right on top of each mallow. Then you can pick up each dough ball and seal the sides using the warmth of your hands, molding and shaping each one. You’ll have big, 3 tablespoon-sized dough balls stuffed with marshmallows and ready to bake!

Ingredients You’ll Need

  • Chocolate chips are key to getting that crackly brownie top. Don’t use chopped chocolate!
  • Vegetable oil, any kind you’d like. I recommend avocado oil or light olive oil.
  • Instant coffee granules are optional but add depth to the chocolate flavor.
  • Eggs bind the cookies and I don’t recommend any substitutes.
  • Granulated sugar: white, brown, raw, or coconut sugar. I like to use raw cane sugar or 50:50 cane and coconut.
  • Vanilla extract, or any kind of extract! Mint or orange would be delicious.
  • Dutch process cocoa powder is darker in color and deeper in flavor, but you can also use natural cocoa powder.
  • All-purpose flour also binds the cookies. You’ll want to fluff the flour up and then spoon it into your measuring cups and level it with a knife.
  • Baking powder keeps the cookies from spreading too much.
  • Salt helps balance out the sweetness. If you’re using unsalted nuts, you can add an extra 1/2 tsp.
  • Cocktail peanuts are salty and fried in oil (and totally delicious!). Feel free to use any kind of peanut or other nut.
  • Large marshmallows are cut in half and stuffed in the dough balls. It’s important to use standard, non-vegan marshmallows for proper melt and spread.
Yield: 13 Cookies

Rocky Road Brownie Cookies

Rocky Road Brownie Cookies

Chewy brownie cookies stuffed with salted peanuts and marshmallow! Your favorite rocky road flavors wrapped up in a delicious and fun cookie!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 45 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 cup dairy-free chocolate chips
  • 1/3 cup vegetable oil (I used olive oil)
  • 1 tsp instant coffee granules (optional)
  • 2 large eggs, room temp
  • 3/4 cup coconut or cane sugar
  • 1 tsp vanilla extract
  • 1/4 cup Dutch process cocoa powder
  • 3/4 cup + 2 Tbsp unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cocktail peanuts
  • 7 large marshmallows, halved

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a small, microwavable bowl, melt the chocolate chips along with the vegetable oil and instant coffee. Heat in 30 second intervals, stirring each time, until chips are melted and chocolate is smooth; set aside.
  2. In a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high until thick, fluffy, and light in color, around 3-5 minutes. Whisk in the vanilla extract.
  3. Fold the melted chocolate into the egg/sugar mixture until totally combined; set aside.
  4. In a medium bowl, sift the cocoa powder, flour, baking powder, and salt. Whisk until combined and uniform in color. Add these dry ingredients to the wet ingredients and mix until everything is combined. Stir in the peanuts.
  5. The dough will be like a very sticky, thick brownie batter. Allow it to sit at room temperature, uncovered, for 30 minutes. This allows the batter to stiffen up a bit so you can roll the dough balls - in other words, don't skip this step!
  6. Preheat your oven to 350°F and line two baking sheets with parchment paper. To stuff the dough balls with the marshmallow, I found it easiest to use a 1.5 Tbsp cookie scoop to scoop one dough ball, place half of a large marshmallow on top of the dough ball, and then scoop another 1.5 Tbsp dough ball on top (see photo). Each cookie will be comprised of 3 Tbsp of dough. Then you can seal the cookie dough around the mallow and shape the dough balls.
  7. Scoop the cookies six at a time on one baking sheet, sealing and shaping the dough balls, flattening them a bit before baking. I also found it helpful to remove any peanuts from the outer edge of the dough balls and press them into the tops - this allows the cookies to spread in an even circular shape.
  8. Bake the cookies at 350°F for 9-10 minutes or just until the marshmallow begins to peak out of the cookies. Let cookies set on the cookie sheet for 2 minutes before removing to a cooling rack.
  9. Continue scooping and baking cookies until all the dough is baked, alternating between the two baking sheets so that your cookies are always scooped onto a room temperature sheet.
  10. Store cooled cookies in an airtight container at room temperature.

Notes

  • I only recommend using standard marshmallows for this recipe. I've found that "healthier" or vegan marshmallows don't melt/spread properly
  • You can use any kind of nuts for this recipe - chop larger nuts into smaller pieces

Nutrition Information:

Yield:

13

Serving Size:

1

Amount Per Serving: Calories: 185Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 168mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: brownie cookies, dairy free cookies, rocky road brownie cookies, rocky road cookies

Orange White Chocolate Chip Cookies (dairy-free)

August 21, 2020 by Rachael Ng 2 Comments

Delicious and easy orange-flavored cookies filled with white chocolate chips! This one-bowl recipe comes together quickly and gets its flavor from fresh orange zest and pure orange extract. A bright twist on the classic chocolate chip cookie!

Orange White Chocolate Chip Cookies

Some of the ingredients + possible substitutes:

Plant-based butter adds that flavor we all know and love! If you’re not dairy-free, feel free to use regular butter. This recipe also works with both stick and tub “butter”.

Raw sugar is unrefined cane sugar. You can use any mix of white sugar, light brown sugar, or even coconut sugar in place of the raw sugar. Whichever sugar you use will affect the color of your cookies.

Egg is a key ingredients to classic cookies, and I don’t recommend replacing this one with anything. Egg binds the ingredients together and helps create that classic cookie texture.

Orange extract helps these cookies taste orange! I highly recommend grabbing a bottle of it to keep on hand. Technically, you can use lots of extra orange zest in its place, but your cookies may not taste as orange.

Corn starch gives these cookies a bit of chewiness. If you’d like, you can leave it out and still have good cookies.

 

Yield: 26 Cookies

Orange White Chocolate Chip Cookies

Orange White Chocolate Chip Cookies

Delicious, one-bowl orange-flavored cookies filled with white chocolate chips! With fresh orange zest and pure orange extract, these cookies are a bright twist on the classic chocolate chip cookie!

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup plant-based butter, softened
  • 3/4 cup raw sugar
  • 1 large egg
  • 1 tsp orange extract
  • 1/2 tsp vanilla extract
  • Zest of 4 medium oranges
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp corn starch
  • 1 3/4 cup unbleached all-purpose flour
  • 1 cup dairy-free white chocolate chips + extra for topping dough balls

Instructions

  1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
  2. In a large bowl, beat together the softened plant butter and sugar until slightly fluffy. Beat in the egg until totally combined. Add the extracts and orange zest and mix.
  3. Add the salt, baking soda, baking powder, and corn starch and beat just until combined.
  4. Add the flour and use a large spoon or spatula to gently mix. When your dough has nearly come together, stir in the white chocolate chips.
  5. Scoop dough balls, 8 at a time, on your prepared baking sheet. Top each dough ball with extra white chocolate chips, gently pressing them into the dough.
  6. Bake at 325°F for 7-8 minutes. You want to take these cookies out of the oven before they begin to brown at the edges - they'll be very light in color.
  7. Allow cookies to rest on the baking sheet for 3 minutes before moving to a cooling rack. Meanwhile, scoop and bake the next batch on your room temperature baking sheet. Continue until all cookies are baked.
  8. Once your cookies have totally cooled (and the white chocolate chips are set) you can store the leftovers in an airtight container at room temperature.

Notes

  • If you're having trouble finding dairy-free chocolate chips, be on the lookout for the Nestle Simply Delicious white morsels - they're DF!

Nutrition Information:

Yield:

13

Serving Size:

2

Amount Per Serving: Calories: 340Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 306mgCarbohydrates: 46gFiber: 2gSugar: 22gProtein: 4g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: dairy free cookies, orange cookies, orange cream cookies, orange creamsicle cookies, orange white chocolate chip

Salted Peanut Butter Marshmallow Cookies (dairy-free)

August 12, 2020 by Rachael Ng 4 Comments

These soft-baked Peanut Butter Cookies are stuffed marshmallow and topped with flakey sea salt! An easy, one-bowl recipe, you’ll have these baked up and ready to eat in no time!

Peanut Butter Marshmallow Cookies

I’ve been on a serious peanut butter kick lately. Specifically, any and all things peanut butter COOKIE. Monster cookies? Ate ’em. Peanut butter cookie bars? Done! Peanut butter cookies stuffed with marshmallow?! Say whaaaaat! Yes, my friends! These easy peanut butter cookies are irresistibly soft and stuffed with creamy marshmallow! I topped mine with sea salt to combat the sweetness of the cookie, and let’s just say, you will love these!

How to Make Peanut Butter Marshmallow Cookies

This simple recipe is of the one-bowl, no-chill variety (i.e. quick and easy!). After you mix together the cookie dough, you’ll scoop dough balls – I like to scoop mine 3 Tbsp in size for large cookies. Then you’ll roll each dough ball between your hands to smooth it, flatten it in your palm, and place half of a large marshmallow right into the middle. You’ll fold the dough up and over the mallow, shaping and smoothing the dough ball. As you place the marshmallow-stuffed dough ball onto your prepared baking sheet (seam side up!), flatten it a bit. Since there is a piece of flat marshmallow inside, you’ll only be able to flatten the dough ball so much – this is enough.

You’ll bake the cookies for around 10 minutes (maybe 11 or 12) or until the cookies have spread a bit and cracked enough for the melted mallow to begin to seep through the top. Keep an eye on your cookies as they bake, as an over-baked cookie will result in marshmallow that has totally melted and disappeared. You want to take your cookies out of the oven just as the marshmallow starts to become visible. Top each cookie with flakey sea salt (optional, of course) and voila! Impressive and delicious, soft-baked peanut butter cookies with melty pools of marshmallow!

Yield: 10 Cookies

Salted Peanut Butter Marshmallow Cookies

Salted Peanut Butter Marshmallow Cookies

Soft-baked peanut butter cookies stuffed with marshmallow and topped with flakey sea salt! These easy, one-bowl cookies are a delicious combination of nutty, sweet, and salty!

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup natural peanut butter (the kind with just peanuts), room temp
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup coconut sugar (or raw cane sugar)
  • 1 large egg + 1 large egg yolk, room temp
  • 1/4 cup olive oil
  • 1/2 tsp vanilla extract
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup + 2 Tbsp unbleached all-purpose flour
  • 5 large marshmallows, halved
  • Flakey sea salt to sprinkle

Instructions

  1. Preheat your oven to 325°F and line two baking sheets with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, mix together the runny peanut butter, sugars, egg + egg yolk, oil, and vanilla until totally combined.
  3. Whisk in the corn starch, baking soda, and salt. Finally, use a large spoon to gently mix in the flour - the dough may seem dry at first but keep mixing.
  4. Scoop dough balls 3 Tbsp in size. Roll each ball, flatten in your palm, and then place half of a large marshmallow in the middle. Fold the edges of the dough up and over the marshmallow, smoothing the dough ball out. Place each dough ball seam side up on your prepared baking sheet and flatten slightly before baking.
  5. Bake at 325°F for 10-12 minutes or until the cookies begin to spread and crack and the marshmallow just starts to seep through.
  6. Top the baked cookies with flakey sea salt and allow them to cool on the baking sheet for 5 minutes. Carefully transfer the cookies to a cooling rack.
  7. Repeat steps 4-6, using the room temp baking sheet.
  8. Store leftover cookies in an airtight container at room temperature. These cookies will be softer the next day after being stored.

Notes

  • For a proper marshmallow melt, you need to use standard, non-vegan marshmallows - the kind with gelatin and corn syrup.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 238Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 305mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 5g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: marshmallow stuffed cookies, peanut butter cookies, peanut butter marshmallow cookies

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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