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  • Gutsy Baker

Copycat Nutter Butters (Gluten Free, Vegan)



If you’ve been following me for awhile, you know I LOVE making copycat recipes. There is just something so satisfying of creating an old favorite in simple, natural ingredients AND having them taste just like the original! I’m a true 90s kid and ate all of these processed foods and snacks daily. Nutter Butters were my favorite after school snack. (Cut to 20 years later, dealing with leaky gut and digestion issues… I sometimes wonder if eating all of these foods were a factor?!)

Well, when I create my copycat recipes, I test them over and over until they are near perfection. Lots of other copycat recipes I’ve tried have looked like the original, but tasted nothing like it!


Well I made sure these Nutter Butters tasted just like OG Nutter Butters. And these are gluten free, dairy free and vegan! You can also use almond flour in place of the GF flour and these will be grain free as well. Can’t have peanuts? Use any other nut butter and they’re still delicious. You can alter this cookie to your dietary needs. These are also safe on a low fodmap diet. And they’re easy and fun to make.

I have made these for offices and parties and the responses have been “these are so f’ing delicious” and, “my kids LOVE these!”. They’re perfect for the whole family and most importantly, husband approved. I like to dunk mine in a cold glass of {oat} milk. Nothing more appropriate to make during these nutty times, amiright?



What do you need for these nutter butter cookies?

  • Mixing bowls

  • Baking sheet lined with parchment paper

  • A fork to make the hatchmarks

  • Self control to not eat them all while you're making them

What is in these nutter butter cookies?


Gluten Free Flour: I used Bob’s 1:1, but you can use any 1:1 GF flour blend here. You can also substitute for oat flour and even almond flour. They will all give you a slightly different texture.

Peanut Butter: Because, nutter butters! I am 90% paleo but I went crazy with these ones and added real peanut butter. You can substitute this with any other nut butter, but peanut butter keeps them true to the Nutter Butter!

Sea Salt: Used to balance sweetness in a recipe

Coconut Sugar: This is my preferred sweetener in all my recipes (if you are following keto you can use monkfruit), but coconut sugar is low GI and safe on most diets. It doesn’t taste like coconut!

Coconut Oil: This is your healthy fat and gives your cookie that crisp

Vanilla Extract: I use pure vanilla extract in these

Plant based milk: Any milk will work here!

Flax Egg: Flax eggs work perfectly here, but you can substitute for a chia egg, or a real egg. Make sure to add 1 tbsp of ground flax meal to 3 tbsp of water to make 1 egg.

Maple Syrup: I use maple syrup in the filling to add a sweeter flavor to the peanut butter. You can omit this! Or you can substitute for honey



Ingredients:


For the cookies:

  • 2 cups of gluten-free all purpose flour (see notes for subs)*

  • 1/4 tsp salt

  • 1/2 cup + 1 tbsp of coconut sugar

  • 1 cup + 2 tbsp natural peanut butter (ingredients just peanuts and salt)*

  • 2 tbsp+ of any milk*

  • 4 tbsp coconut oil

  • 1 1/4 tsp vanilla extract

  • 1 flax or chia egg (1 tbsp ground flax or chia to 3 tbsp water) or you can try a real egg


For the filling:

  • 1 cup natural peanut butter

  • 2-4 tbsp of maple syrup (adjust your sweetness)

  • 1-2 tbsp melted coconut oil


Make the cookies:

  1. Preheat oven to 350F. Line baking sheet with parchment paper.

  2. Mix together your flour, salt and sugar in a medium bowl.

  3. In a saucepan, combine the peanut butter, flax egg, coconut oil, vanilla, milk. Heat on medium until everything is well combined, and then let cool. You can also do this in a microwavable bowl.

  4. Add the mixture to the dry ingredients until a dough forms. The dough should be formable, but may crumble a bit. You should be able to make little shapes with the dough without it falling apart. *If your dough seems too dry, add a tsp of milk until it’s formable. This depends on how dry your peanut butter is. (If you use almond flour, batter will be oily, this is normal and will bake fine!)

  5. Form the dough into thin long oval shapes the size of a nutter butter (about 1 tbsp of dough) and place them onto a lined baking sheet. Use a fork to make the crosshatches on the cookies. Then with your fingers, push the sides of each cookie in at the center to shape them like peanuts. Give them a waistline! And reform the tops and bottoms of the peanut shape if needed, making sure all the dough is intact. Alternatively, you can roll two small balls and connect them together into a peanut shape.

  6. Bake for about 15-17 minutes, checking on them until edges are just golden brown. If you substitute with almond flour, lower your baking time. Start with 10 minutes and check on them from there.

  7. While the cookies are cooling, whisk the filling ingredients together until smooth. Start with 1 tbsp of coconut oil and add another if it needs to be more spreadable. It depends on how dry your peanut butter is.

  8. Once the cookies are cool, spread mixture on one half of the cookies and use the other half to form sandwiches. Enjoy as is or dip in a glass of milk!


Recipe notes:

  • Flax eggs work perfectly here, but you can substitute for a chia egg, or a real egg. Make sure to add 1 tbsp of ground flax meal to 3 tbsp of water to make 1 flax egg.

  • I used Bob’s 1:1, but you can use any 1:1 GF flour blend here. You can also substitute for oat flour and even almond flour. They will all give you a different texture.

  • If you substitute with almond flour, lower your baking time. Start with 10 minutes and check on them. I also recommend the refrigerate the dough prior to help bind it.

  • You can substitute the peanut butter with any other nut butter, but peanut butter keeps them true to the Nutter Butter!

  • Make sure the cookies are cooled completely before spreading the filling

  • You can leave out the maple syrup out of the peanut butter filling, they just won't be as sweet!


If you make these cookies or have made them already, please leave me a rating or comment below! I'd love to hear from you!


xo Stephanie