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!
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.
Looking for more peanut butter recipes?
- 3 Ingredient Peanut Butter Cookies
- Peanut Butter Cup Muffins
- Flourless Peanut Butter Muffins
- Peanut Butter Pie
Gluten Free Homemade Nutter Butters
Gluten Free Homemade Nutter Butters
Way better than store bought!
Ingredients
For the cookie
- 2 cups oat flour ( gluten free all purpose or almond flour would work as well)
- 1 cup + 2 T peanut butter
- 1/2 cup coconut sugar
- 4 T coconut oil
- 1 tsp vanilla extract
- 2 T almond milk (You can add a bit more milk if the batter looks dry.)
- 1 flax egg (I used a flax egg replacement)
For the filling
- 1 cup peanut butter
- 1/4 cup maple syrup
- 2 T coconut oil
Instructions
- Preheat the oven to 350.
- Mix all the dry ingredients in a bowl.
- In a saucepan, combine the peanut butter, flax egg, coconut oil, vanilla and milk.
- Cook on medium heat until everything is well combined and the peanut butter is soft.
- Set aside to cool down to lukewarm.
- Once the peanut butter mixture is cooled, add it to the dry ingredients and mix until combined.
- Form the dough into thin, long logs and place them onto a lined baking sheet. (see photo above for step by step instructions)
- Use a fork to make the impressions on the cookies.
- Use your fingers to push the sides of each cookie in at the center to shape them like nutter butters.
- Bake them in the oven for about 15 minutes.
- While the cookies are baking, add all the filling ingredients to a blender.
- Mix until smooth.
- Frost the cookies and form sandwiches after the cookies have completely cooled.
Recipe 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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