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

Gluten Free Homemade Nutter Butters

Prep Time 15 min Cook Time 15 min Serves 10 -15 cookies depending on how thin/thick you make them.     adjust servings

Way better than store bought!


    For the cookie

    For the filling


    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.


    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.

    Gluten Free Homemade Nutter Butters

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    121 thoughts to “Gluten Free Homemade Nutter Butters”

    1. Can you use sunbutter and a non-nut milk as substitutions to make it nut-free? These would make a great school party snack or a play-date snack and while we don't have nut allergies in our household, my son has a friend that does.
      1. Thanks for catching that! I just edited the post. Wait until the cookies are cooled and then spread the filling on and make them into sandwiches. :)
    2. OMG these look SO delish!!!! I loved Nutter Butters & Girl Scout Do Si Do"s (sp?) growing up and I am so excited to finally find a healthy version. I have all the ingredients and am totally making these this week! Thanks again for sharing another winner recipe
    3. These didn't work for me :(. Was super excited and had my daughter with me adding the ingredients. It was too dry and wouldn't stick together. After minutes with no luck, I added more milk and it did stick a little but still way too crumbly. They are in the oven now. Hoping they taste okay. I'm not sure if there is too much dry ingredients to wet. I don't know. It just didn't work.
      1. I'm sorry they are not working out. I think adding the milk is a good idea if they were too crumbly. What kind of flour did you use?
        1. After going over everything a million times, I am guessing my problem was I grabbed the organic all purpose instead of the gluten free all purpose. Even so, they were super thick, but I cut them in half long ways after they were baked and cooled, and then filled them. The kids loved them. Next time I will use the almond flour. The filling is so yummy! Thank you for your wonderful recipes and site. I have been a follower since November and love it.
    4. I know that it changes the recipe but im trying to use all my old stuff first. Do substitute wheat flour with the same amount as the recipe says for oat flour? thanx so much!
    5. I made these over the weekend and they may be the best thing I have ever made (I make many things from your blog- huge fan!) Thanks for this one- many smiles!
    6. So excited when I saw this recipe! I LOVE nutter butters! Made them today and the cookie came out rather dry, I even added more almond milk. I used oat flour, wondering if anyone had better results using a different type of flour
    7. I made them and they were delicious, however they were super crumbly and fell apart. Would more liquid in the dough help them stay together better? Thanks for sharing!
        1. I had the same issue as Kathryn. I used almond flour and most of the cookies kind of crumbled when I tried picking it up after I let them completely cool so I couldn't put the spread on. They tasted delicious...any suggestions ?....maybe one more egg?
            1. I am a novice baker so it could have been cooking time? I used the peanut butter filling as a sort of glue to hold some of them together lol. Thank you for all of your posts and recipes. You are an inspiration to not only myself,but many people looking for healthier alternatives!
    8. These look delish and I would love to make them. Can you sub the coconut oil and sugar with anything? My daughter can't process anything coconut. Thanks for the help. I LOVE your site and follow religiously :)
      1. You can sub applesauce for coconut oil. I think that could work. You can also sub butter if you eat dairy. You can probably sub maple syrup or honey for the sugar as well. Please let me know how they turn out with those changes. I would love to know!

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