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. Thanks for sharing, I could not get them into the peanut shape but they are still really good :) . I also added a little cinnamon for taste for the filling.
    2. I actually used almond flour. I had to double the coconut oil and almond milk. They were still reeeeally crumbly (Delicious though) So I'm not sure if changing up the sweetener would help it be a bit more... sticktogetheretive? :) I need to get stocked up on some more flours lol
      1. I'm sorry. I really thought it would work well with the almond flour. Maybe adding more PB next time? That may help them hold together better?
    3. I am making these right now. After reading comments that the batter was too dry I decided to use all natural peanutbutter, honey (instead of sugar) and applesauce (instead of oil). The batter mixed well. I have rolled it out on wax paper. I am going to slice the log and then place and shape on parchment paper and bake. Very easy!
        1. They turned out great. I also dipped the bottom(backside) of the cookie in melted vegan chocolatechips mixed with peanut butter, instead of making a sandwich cookie. Very good. I am ready to make a second batch this week.
    4. After reading comments that the batter was too dry I decided to use all natural peanutbutter, honey (instead of sugar) and applesauce (instead of oil). The batter mixed well. I have rolled it out on wax paper. I am going to slice the log and then place and shape on parchment paper and bake. Very easy!
    5. These are so yummy I didn't use the filling just the peanut butter low salt and natural first batch was soft the second one I thinned out and held together better to put the pb in between them
    6. I made these yesterday. Like others above, I also had very dry, crumbly batter, but kept adding more rice milk to get it to stick together. I used 1 cup oat flour and 1 cup gluten-free all purpose flour. I made mine way too big and they all broke in half when I tried to put the icing on, but they still tasted great and my husband loved them!
    7. Mine came out way too dry, even after adding more milk. Hubs won't even eat them so I was pretty disappointed cuz I made them for him. I will crumble and use like granola. Used oat flour.
    8. I made these the other day and they turned out amazingly tasty!! Even my boyfriend - who is hesitant about gluten free or 'healthy' desserts - loved them :) As good as they are it makes a lot of cookies and I was originally going to only make half a batch but there's only one egg involved which is kinda hard to split. lol Was thinking of making them again and separating the batter into 2 batches and keeping one in the fridge for a few days - maybe the freezer - so there aren't quite so many cookies in the house all at once. Too much temptation even if they're healthier :) Do you think that would be ok?
    9. Hello! I made some changes based on what others were writing and what I had in the kitchen today: 1.5 c Pamela's Baking Mix, 1/2 c almond flour, 1/2 c granulated sugar, 1 c + 2 T Jif peanut butter, 2 T coconut oil, 2 T butter, 3 T milk, 1 whole egg. I shaped mine into simple round cookies to prevent them from falling apart (the first batch was shaped like yours but they crumbled). I baked mine at 350 for 12 minutes each. Even my son loves these! JZ
    10. These look AMAZING, and I might be an even bigger fan of PB than your husband. So I'am so excited to make these. I was wondering if I could sub honey for the syrup?
    11. As good as they look, i'm curious as to whether there is a whole foods option to coconut. I am severely allergic to coconut and would love to try the recipe. Interested to know if you have an idea of what else would work that fits into your vegan/gluten free recipe. Thanks
      1. You can probably use maple syrup instead of coconut sugar, applesauce instead coconut oil in the cookie, and use plain nut butter for the filling. Just a guess.

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