Peanut butter lovers rejoice! Nutter Butters are the perfect peanut butter cookie. They’re vegan, gluten-free, and naturally sweetened. Imagine a crunchy, sweet peanut butter cookie with a creamy, soft peanut butter filling. Swoon!
This easy-to-make dessert is a favorite for everyone. It only requires eight ingredients. Fill your cookie jar – if they last that long! Let’s bake!
How to make vegan gluten-free Nutter Butters
Peanut butter and peanut butter are the two essentials for Nutter Butters. You read it correctly.
Start with the cookies (peanut butter). The wet ingredients also include maple syrup for sweetness and coconut oil to give the cookies a crispier texture.
Baking soda adds a slight rise to the dry ingredients and a bit of crunch while adding flavor. The perfect combination of gluten-free flours is almond, oat, and arrowroot.
For a classic Nutter Butter shape, we roll dough balls, place them side by side, then use a fork and press down to create hatch marks. Then, we join them with a knife. They go into the oven!
(peanut-butter) filling is ready to go once the cookies are out of the oven! Combining peanut butter with maple syrup creates a thick, creamy filling. Just add a bit of sea salt to give it some flavor.
Ingredients
COOKIES
12 cups of peanut butter that drips (only peanuts and sea salt are needed)
1/4 cup maple syrup
14 cup coconut oil
1/4 tsp baking soda
1/4 teaspoon sea salt
1/4 cup Almond flour (we prefer Wellbee’s).
1 cup oats flour
Half a cup of arrowroot flour, also known as arrowroot starch
Filling
12 cups of peanut butter that drips (only peanuts and sea salt are needed)
Maple syrup, 1 tbsp
1/8 tsp of sea salt
Instructions
Preheat your oven to 350° F (176 C). Line two baking sheets with parchment. Set aside.
COOKIES: In a medium-sized bowl, combine the peanut butter, maple sugar, coconut oil, baking soda, and sea salt. Mix well. Add the almond, oat, and arrowroot powders. Stir the mixture well using a wooden spatula or spoon until all of it is incorporated.
Scoop out 1/2 tsp, roll it into a ball, and place it onto the baking sheet. Another 1/2 tsp of dough is scooped out, moved into a ball, and positioned so that it touches the other piece. Press the fork horizontally and vertically into the dough to create classic Nutter Butter hatch marks. Repeat the process with the rest of the dough and place the cookies one inch apart. You can also scoop out a tsp, roll it up into a ball, and then press it with the prongs on the fork, first horizontally, then vertically. The only difference is that they will be shaped as little circles instead of peanuts. They are still delicious!
The cookies should be baked on the middle rack for 9-11 mins. The edges should feel golden and set but still be slightly soft. Allow the cookies to cool for 5 minutes on the pan before transferring them to a wire cooling rack. This will take about 10-15 minutes.
Filling: Add the maple syrup, peanut butter, and sea salt to a small bowl. Mix with a spatula or spoon to a slightly thickened mix, and then set aside.
Sandwich two cookies together (hatch-marked sides facing out) after the cookies have cooled. Repeat the process with the rest of your cookies.
Cookies can be stored in an airtight container for 3-5 days at room temperature or up to one month in the freezer.