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.