Gluten-Free Nutter Butters (Vegan) – Minimalist Baker Recipes

Assembling a Nutter Butter cookie by sandwiching two peanut butter cookies with a creamy peanut butter filling

Peanut butter lovers, rejoice! We’ve cracked the vegan, gluten-free, naturally sweetened code on the right little peanut butter cookie: Nutter Butters! Assume a crispy, completely candy peanut butter cookie and smooth, creamy peanut butter filling. Swoon!

Simple to make with simply 8 components, this snack-able dessert will likely be cherished by EVERYONE. Get able to fill your cookie jar…in the event that they make it that far! Let’s bake!

Oat flour, arrowroot flour, almond flour, maple syrup, peanut butter, melted coconut oil, salt, and baking soda

Learn how to Make Vegan Gluten-Free Nutter Butters

On the subject of Nutter Butters, there are two necessities: peanut butter and peanut butter. Sure, you learn that proper.

Let’s begin with the (peanut butter) cookies! Moreover peanut butter, the moist components embrace maple syrup to sweeten and coconut oil for crispiness.

Stirring peanut butter, maple syrup, coconut oil, baking soda, and sea salt in a mixing bowl

For the dry components, baking soda offers them a bit of rise and slight crunchiness, whereas sea salt provides taste. A trio of gluten-free flours (almond, oat, and arrowroot) mix for the right quantity of construction and crumbliness.

Bowl of gluten-free peanut butter cookie dough

To create a basic Nutter Butter cookie form, we roll balls of dough, place them subsequent to one another, and use a fork to press down and create hatch marks and be a part of them collectively. Then into the oven they go!

Pressing the back of a fork into a peanut butter cookie to make a classic nutter butter look

As soon as they’re out of the oven, it’s (peanut butter) filling time! Due to some scientific magic, once you mix peanut butter and maple syrup, the combination seizes up, making a thick filling. Add a bit of sea salt for taste, and that’s it!

Place it on a cookie, sandwich with one other, and it’s bite-sized deliciousness time!

Peanut butter cookies and filling to make vegan gluten-free nutter butters

We hope you LOVE these Nutter Butters! They’re:

Peanut buttery
Completely candy
& SO scrumptious!

These nutty delights pack in 4+ grams of protein per cookie, making them good for snack time or as a satisfying candy deal with! Pack some in your lunchbox and also you’ll quickly be reminiscing about one of the best components of childhood.

For those who do this recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Spoonful of peanut butter next to a stack of vegan gluten-free Nutter Butters

Prep Time 30 minutes

Cook dinner Time 10 minutes

Complete Time 40 minutes

Servings 20 (sandwich cookies)

Course Dessert, Snack

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it hold? 3-5 Days


  • 1/2 cup drippy peanut butter (solely 1-2 components: peanuts and salt)
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup almond flour (we like Wellbee’s)
  • 1/2 cup oat flour (licensed gluten-free as wanted)
  • 1/2 cup arrowroot flour (additionally referred to as arrowroot starch)


  • 1/2 cup drippy peanut butter (solely 1-2 components: peanuts and salt)
  • 1 Tbsp maple syrup
  • 1/8 tsp sea salt
  • Preheat your oven to 350 levels F (176 C) and line two baking sheets with parchment paper. Put aside.

  • COOKIES: To a medium bowl, add peanut butter, maple syrup, melted coconut oil, baking soda, and sea salt. Whisk properly to mix. Subsequent, add within the almond flour, oat flour, and arrowroot flour. Stir properly with a wood spoon or spatula till the entire flour is included.

  • To make the basic Nutter Butter form, scoop 1/2 tsp of the dough, roll it right into a ball, and place it on the baking sheet. Scoop out one other 1/2 tsp, roll it right into a ball, and place it so it’s touching the opposite piece of dough. Use a fork to press into the dough horizontally then vertically to create the basic Nutter Butter hatch marks. Repeat with the remaining dough, inserting the person cookies 1 inch aside. Alternatively, scoop out 1 tsp of dough, roll it right into a ball, and press it down with the prongs of the fork horizontally then vertically. They may simply be little circle shapes as an alternative of being formed like peanuts (nonetheless equally scrumptious)!

  • Bake the cookies on the middle rack for Sept. 11 minutes — the perimeters ought to be golden and really feel set however nonetheless barely smooth. Let cool on the pan for five minutes earlier than transferring to a wire rack to chill fully, about 10-Quarter-hour.

  • FILLING: To a small mixing bowl, add the peanut butter, maple syrup, and sea salt. Use a spoon or spatula to combine right into a barely thickened combination, then put aside.

  • As soon as the cookies are cooled, place a heaping 1/2 tsp of peanut butter filling onto the flat facet of 1 cookie and sandwich it with one other (hatch-marked sides out). Repeat with the remaining cookies.

  • Retailer any leftover cookies in an hermetic container at room temperature for as much as 3-5 days or within the freezer for as much as 1 month.

*Vitamin info is a tough estimate.

Serving: 1 cookie Energy: 159 Carbohydrates: 11.9 g Protein: 4.3 g Fats: 11.3 g Saturated Fats: 3.4 g Polyunsaturated Fats: 1.9 g Monounsaturated Fats: 4.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 54 mg Potassium: 133 mg Fiber: 1.8 g Sugar: 4.6 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 26 mg Iron: 0.4 mg


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