Homemade Gluten-Free Nutter Butter Cookies
Ingredients
Peanut Butter Cookies
- ½ cup butter or dairy free butter
- ⅓ cup brown sugar, packed
- ½ cup cane sugar
- ½ teaspoon vanilla extract
- 2 large eggs, room temperature ideally
- 1 cup creamy peanut butter We use natural peanut butter. Substitute any nut/ seed butter you love.
- 1¾ cup gluten-free all purpose flour with xanthan gum We use GFJules gluten-free flour, affiliate link
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
Peanut Butter Cream Filling
- 4 tablespoons butter or dairy-free butter
- ½ cup creamy peanut butter Substitute any nut/ seed butter you love.
- 1½ cup powdered sugar
- 2 tablespoons milk of choice
- ½ teaspoon vanilla extract
Peanut Butter Filling, healthier alternative
- 1 cup creamy peanut butter Substitute any nut/ seed butter you love.
- 2 tablespoons maple syrup or honey
Instructions
Peanut Butter Cookies
- Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper. Set aside.
- Using a stand up mixer or hand mixer, mix butter, sugars and vanilla until well combined and creamy, about 1-2 minutes. Add eggs and beat thoroughly. Add in peanut butter and mix until well combined.
- In a separate small bowl, add flour, baking soda, baking powder and salt and mix together with a fork, whisk or pastry cutter. Then add the flour mixture to the creamed mixture and mix until combined.
- Batter will be a little sticky, so chill for 10-15 minutes so that it is easier to roll into balls.
- Using a teaspoon measuring spoon, scoop batter and form into balls. Place two balls next to each on the baking prepared baking sheet so that edges are touching, and using a fork, gently press down so that the two balls become one slightly flattened cookie, and make the classic peanut butter cookie crisscross. (see photos below). Having tried several different sizes, I highly recommend using teaspoon size balls otherwise the cookies get really large!Repeat until you have 40 cookies (which will make 20 sandwich cookies)Pro tip: I like to get 20 cookies on a baking sheet and bake them on center rack while I roll the next 20 cookies.
- Bake for 10 minutes on center rack ideally. Cookies will be golden with just crisp edges. Remove from oven and let cool completely.
Peanut Butter Filling
- If making classic peanut butter cream filling, add butter to a mixing bowl and mix until creamy. Add remaining ingredients and mix until combined and creamy. If making the healthier filling, mix the 2 ingredients together with a spoon in a small bowl until well combined.
Assemble
- When the cookies have cooled completely, add a tablespoon of peanut butter filling to bottom side of one cookie and spread it out. Alternatively, with the classic filling you can form a ball with a tablespoon of filling and press it onto the bottom side of a cookie - this will give a more classic nutter butter look. (see photo below)
- Add a second cookie on top of the filling so that the two bottom sides are facing the filling and the crisscross pattern is on the outside. Repeat with remaining cookies.
- Enjoy!
- Store in an airtight container at room temperature for 2-3 days, in the refrigerator for a week. Freeze for up to 3 months.
Could you use sunbutter instead of peanut butter?
Definitely! I love sunflower seed butter and think they would taste great! Let me know if you make them.
Amazingly delicious. I saw a guy at the grocery store buying the old school nutter butter bars and naturally I wanted some. Because we are a GF familia and also do our best to make healthy versions of “non healthy” things. I researched and found these. I typically change every recipe I make but I stuck to this one as is. These tasted so very similar to typical butter butter bars. My toddler especially loved them.
Thank you so much! So happy you (and especially your toddler!) loved them!