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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 perfect little peanut butter cookie: Nutter Butters! Think a crispy, perfectly sweet peanut butter cookie and soft, creamy peanut butter filling. Swoon!

Easy to make with just 8 ingredients, this snack-able dessert will be loved by EVERYONE. Get ready to fill your cookie jar…if 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

How to Make Vegan Gluten-Free Nutter Butters

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

Let’s start with the (peanut butter) cookies! Besides peanut butter, the wet ingredients include 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 ingredients, baking soda gives them a little rise and slight crunchiness, while sea salt adds flavor. A trio of gluten-free flours (almond, oat, and arrowroot) combine for the perfect amount of structure and crumbliness.

Bowl of gluten-free peanut butter cookie dough

To create a classic Nutter Butter cookie shape, we roll balls of dough, place them next to each other, and use a fork to press down and create hatch marks and join them together. Then into the oven they go!

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

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

Place it on a cookie, sandwich with another, 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:

Crispy
Peanut buttery
Perfectly sweet
Snack-able
Satisfying
& SO delicious!

These nutty delights pack in 4+ grams of protein per cookie, making them perfect for snack time or as a satisfying sweet treat! Pack some in your lunchbox and you’ll soon be reminiscing about the best parts of childhood.

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

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

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 20 (sandwich cookies)

Course Dessert, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-5 Days

COOKIES

  • 1/2 cup drippy peanut butter (only 1-2 ingredients: 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 (certified gluten-free as needed)
  • 1/2 cup arrowroot flour (also called arrowroot starch)

FILLING

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

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

  • To make the classic Nutter Butter shape, scoop 1/2 tsp of the dough, roll it into a ball, and place it on the baking sheet. Scoop out another 1/2 tsp, roll it into a ball, and place it so it’s touching the other piece of dough. Use a fork to press into the dough horizontally then vertically to create the classic Nutter Butter hatch marks. Repeat with the remaining dough, placing the individual cookies 1 inch apart. Alternatively, scoop out 1 tsp of dough, roll it into a ball, and press it down with the prongs of the fork horizontally then vertically. They will just be little circle shapes instead of being shaped like peanuts (still equally delicious)!

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

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

  • Once the cookies are cooled, place a heaping 1/2 tsp of peanut butter filling onto the flat side of one cookie and sandwich it with another (hatch-marked sides out). Repeat with the 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.

Serving: 1 cookie Calories: 159 Carbohydrates: 11.9 g Protein: 4.3 g Fat: 11.3 g Saturated Fat: 3.4 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 4.9 g Trans Fat: 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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Written by deniz

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