Gluten Free Homemade Nutter Butters

Gluten Free Homemade Nutter Butters.  Have I ever told you what a big fan my husband is of peanut butter?  He just loves the stuff.  Me?

I’m more of an almond butter girl.  Anyway, he used to love nutter butters.  Who didn’t love nutter butters?

The nutter butter is loaded with peanut flavor and also a lot of unwanted ingredients.  If you have never had a nutter butter, it’s two peanut butter cookies with a peanut butter frosting in between.

I thought I would surprise him with a homemade nutter butter that was vegan and gluten free!

 

Gluten Free Homemade Nutter Butters

 

Needless to say, he was in love with the homemade nutter butters.  Win!  They are so easy to make!  Here is a little visual of how to shape the cookies.

 

Gluten Free Homemade Nutter Butters

Looking for more peanut butter recipes?

Gluten Free Homemade Nutter Butters

Yields 10 -15 cookies depending on how thin/thick you make them.

Gluten Free Homemade Nutter Butters

Way better than store bought!

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

Instructions

  1. Preheat the oven to 350.
  2. Mix all the dry ingredients in a bowl.
  3. In a saucepan, combine the peanut butter, flax egg, coconut oil, vanilla and milk.
  4. Cook on medium heat until everything is well combined and the peanut butter is soft.
  5. Set aside to cool down to lukewarm.
  6. Once the peanut butter mixture is cooled, add it to the dry ingredients and mix until combined.
  7. Form the dough into thin, long logs and place them onto a lined baking sheet. (see photo above for step by step instructions)
  8. Use a fork to make the impressions on the cookies.
  9. Use your fingers to push the sides of each cookie in at the center to shape them like nutter butters.
  10. Bake them in the oven for about 15 minutes.
  11. While the cookies are baking, add all the filling ingredients to a blender.
  12. Mix until smooth.
  13. Frost the cookies and form sandwiches after the cookies have completely cooled.

Notes

My cookies came out pretty thick. When I make these again, I will thin the amount of dough out that I use. I also initially added 1/2 tsp baking powder to the dry ingredients and I felt the cookies rose too much. That is why I left it out of the recipe.

If you want to cut the calories and sugar a bit, you can just fill the cookies with plain peanut butter instead of mixing up the sweet filling.

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http://mywholefoodlife.com/2014/01/04/gluten-free-homemade-nutter-butters/

Gluten Free Homemade Nutter Butters

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120 thoughts on “Gluten Free Homemade Nutter Butters

  1. Oh Melissa, you've done it again! I have a severe addiction to nutter butters Lol! They are my go to junk food. I recently ( a few months now) started following your blog & have learned so much and I am so greatful! I was so very pleased to find this recipe haha.. I am slowly but surely working toward doing away w all processed foods. My family enjoys all of your recipes & we are all big fans :) Thank you for your dedication,sharing your delicious & healthy recipes & for the inspiration.
  2. Will these work well using a regular egg rather then the flax egg replacement? My body is not happy when I use flax in any form:(
  3. The first time I made these they came out great. Today, they came too greasy or something with the almond flour. I followed it tomthe letter except i used 1/2 almond butter 1/2 peanut butter. I had to add some brown rice flour to the dough then it got too dry and crumbly yet still too greasy. I put the dough in the fridge to harden it up so I can make the logs. Hope it works...got Nutter Butter lovers waiting...!
  4. Do you know the nutritional information on this? I'd like to make them for my diabetic father in law, but I'm not sure about the sugars and exchanges.Thank you.
  5. Dear Melissa, These look perfect and sound wonderful. As Heather suggested, I would use peanut butter too - but I think either would be delish. Pinning for later. xo, Catherine
  6. We loved these, so delicious and WAY better than store bought! I tried these with almond flour and almond butter being the only change and they were so greesy while mixing and onto the baking sheet. After baking they were great. I think I will try to refrigerate the dough before baking to see if that will help. Also the almond cookies were not as sweet and I will play with sweetners for the next batch. Thank you SO much for the recipe!
  7. They make a nutter butter "bites" that are simply a round, quarter size cookie....would baking time change? Was thinking of rolling in log, chilling, then slicing to make it easier.
  8. I need to try them, and I was wondering about coconut sugar. I have never even heard of it before, let alone found it in any store. Is there a way to use suconot or agave syrup in it's place? Maybe agave syrup in place of the maple syrup? I love the store bought cookies, but I don't want to eat the high fructose corn syrup in them. It's one of the worst things one can put in their body, so thanks for this recipe. I really don't worry about gluten, yet the wheat we get nowdays isn't the same stuff it was 50 years ago and it has become bad for us too. Makes you wonder what you can eat safely in the U.S. anymore, so much garbage the USDA allows that have been banned by other countries and they know isn't good for us. It's no wonder so may Americans are so obese and sick.
  9. These taste amazing!! Thank you so much for sharing. What is the best way to store them, do you recommend? They are stocking stuffers for Friday morning. :)
    1. And for anyone who is interested, I subbed the flag egg for a real egg no problem. I also used grapeseed oil instead of coconut oil, and palm sugar instead of coconut sugar - because of a coconut allergy. My dough initially turned out crumbly, but I just added enough milk until it was that batter-like texture I wanted. It made about 20 total nutter butters {40 individual}. Thanks for this wonderful treat! Nutter butters are my mom's favorite, but she hasn't had them for 10+ year because of GF.
    2. Yay!! I store them in an airtight container. If you are keeping longer than a few days, they will need to be refrigerated.

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