Gluten-Free Nutter Butter (Vegan) – Minimalist Baker Recipe

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Sandwich two peanut butter cookies with a creamy peanut butter filling to assemble a nutter butter cookie.

Peanut butter lovers, rejoice! We’ve cracked the vegan, gluten-free, naturally sweet code on the perfect little peanut butter cookie: Nutter Butter! Think a crisp, perfectly sweet peanut butter cookie and a soft, creamy peanut butter filling. naughty!

Easy to make with just 8 ingredients, this snack-worthy dessert will be loved by all. Get ready to fill your cookie jar…if they make it this far! Let’s bake!

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

How to Make Vegan Gluten-Free Nutter Butter

When it comes to Nutter Butters, there are two essential: Peanut butter and peanut butter. Yes, you read that right.

Let’s start with this (Peanut Butter) Cookies! In addition to peanut butter, the wet ingredients include maple syrup for sweetness and coconut oil for crispiness.

In a mixing bowl, whisk together the peanut butter, maple syrup, coconut oil, baking soda, and sea salt.

For dry ingredients, baking soda gives them a little rise and a little crunch, while sea salt adds flavor. A trio of gluten-free flours (almond, oat and arrowroot) combine for the perfect amount of texture and crumbliness.

Gluten-Free Peanut Butter Cookie Dough Bowls

Creating a Classic Nutter Butter cookie shape, we roll dough balls, place them next to each other and press down using a fork and make hatch marks and join them together. Then they go into the oven!

Press the back of a fork into a peanut butter cookie to create a classic peanut butter look.

Once they’re out of the oven, that’s it (Peanut Butter) Filling Thanks to some scientific magic of time, when you combine peanut butter and maple syrup, the mixture congeals, creating a thick filling. Add a little sea salt to taste, and that’s it!

Put it in a cookie, sandwich it with another, and that’s it Bite-sized deliciousness the time

To make peanut butter cookies and filling vegan gluten-free nut butter

We hope you love these nut butters! They are:

crisp
Peanut butter
very sweet
edible
satisfactory
& very tasty!

This nut packs in joy 4+ grams of protein per cookie, making them perfect for breakfast or as a satisfying sweet treat! Pack some in your lunchbox and you’ll soon be reminiscing about the best parts of childhood.

Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!

A spoonful of peanut butter next to a pile of vegan gluten-free nut butter

Q. Time 30 minutes

cooking time 10 minutes

total time 40 minutes

serving 20 (sandwich cookies)

course Dessert, snack

cuisine Gluten-free, vegan

Freezer friendly 1 month

Does it keep? 3-5 days

Cookies

  • 1/2 the cup Drippy Peanut Butter (Just 1-2 ingredients: Peanuts and Salt)
  • 1/3 the cup Maple syrup
  • 1/4 the cup Melted coconut oil
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Sea salt
  • 3/4 the cup Almond flour (We like Welby)
  • 1/2 the cup Job’s (Certified gluten-free if required)
  • 1/2 the cup Arrowroot flour (also called arrowroot starch)

Filling

  • 1/2 the cup Drippy Peanut Butter (Just 1-2 ingredients: Peanuts and Salt)
  • 1 table spoon Maple syrup
  • 1/8 teaspoon Sea salt

  • Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.

  • Cookies: In a medium bowl, combine peanut butter, maple syrup, melted coconut oil, baking soda, and sea salt. Whisk well to combine. Next, add almond flour, oat flour and arrowroot flour. Stir well with a wooden spoon or spatula until all the flour is combined.

  • To make the classic nutter butter shape, scoop 1/2 teaspoon of dough, roll it into a ball, and place on the baking sheet. Scoop out another 1/2 teaspoon, roll it into a ball and place it so that it touches the other piece of dough. Use a fork to press horizontally into the dough then vertically to make the classic Nutter Butter hatch marks. Repeat with remaining dough, spacing individual cookies 1 inch apart. Alternatively, scoop out 1 teaspoon of dough, roll it into a ball, and press horizontally then vertically with a fork. They will be small circles instead of peanut shaped (still equally delicious)!

  • Bake cookies on center rack for 9-11 minutes – edges should be golden and feel set but still slightly soft. Let cool in the pan for 5 minutes before transferring to a wire rack, about 10-15 minutes to cool completely.

  • Filling: In a small mixing bowl, add peanut butter, maple syrup and sea salt. Use a spoon or spatula to mix to a slightly thickened mixture, then set aside.

  • When cookies have cooled, place 1/2 teaspoon peanut butter filling on flat side of one cookie and sandwich with the other (hatch-marked sides out). Repeat with remaining cookies.

  • Store any leftover cookies in an airtight container at room temperature for up to 3-5 days or in the freezer for up to 1 month.

*Nutrition information is a rough estimate.

Worship: 1 cookie Calories: 159 Sugars: 11.9 g Protein: 4.3 g Fat: 11.3 g Saturated Fat: 3.4 g Polyunsaturated Fats: 1.9 g Monounsaturated fats: 4.9 g Trans fats: 0 g 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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