Easy Gluten-Free Nutter Butters

These gluten-free nutter butters are soft, chewy peanut butter sandwich cookies with a creamy peanut butter filling. They’re naturally gluten free with no flour, making it easy to recreate that nostalgic treat at home without any special ingredients. Kid-friendly, lunchbox approved!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: gluten-free nutter butter cookie recipe, gluten-free nutter butters

Servings: cookies

Calories: 265kcal

Author: Jean Choi

Ingredients

Cookies

1 cup creamy peanut butter
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 tsp sea salt

Filling

1/4 cup butter at room temperature
1/4 cup creamy peanut butter
3/4 cup powdered sugar
1 tbsp milk of your choice plus more if needed

Instructions

Preheat oven to 350, and line a baking sheet with parchment paper. Combine all ingredients for the cookies in a large bowl and whisk until combined evenly.
1 cup creamy peanut butter, 1/2 cup brown sugar, 1 egg, 1 tsp vanilla extract, 1/2 tsp sea salt
Scoop 1 tbsp of the dough and roll into a log with your hands. Place on the prepare baking sheet 2 inches apart. You should have about 24 logs.
Flatten each log with fork making a criss cross shape, then pinch the middle to make the shape of a peanut.
Bake in the preheated oven for 10 minutes until the edges are firm. Cool on the baking sheet for a few minutes before gently removing to a wire rack to cool completely.
Using a hand mixer or a stand mixer, cream together butter, peanut butter, and powdered sugar. Add milk and mix again until it's a creamy and spreadable consistency. You can add a little bit more milk, if needed.
1/4 cup butter, 1/4 cup creamy peanut butter, 3/4 cup powdered sugar, 1 tbsp milk of your choice
Add about 2-3 tsp of the filling to the bottom side of one cookie, and then top with another cookie (I use a squeeze bottle with a large opening, but you can also just spoon the filling or use a piping bag). Repeat with the rest of the cookies. Enjoy!

Notes

I recommend using no-stir peanut butter for the best results. However, if your peanut butter is very oily or separated, stir it well before measuring so the dough holds together.
Watch the edges, not the center. These cookies are done when the edges look set. The centers will still be soft but firm up as they cool.
Let the cookies cool fully before filling. While warm, they are delicate and can break when pressed together.
If your filling feels too thick, add milk slowly until it spreads easily. If it becomes too soft, a short chill in the fridge will firm it back up.
Store the cookies in an airtight container in the fridge for up to 1 week. The filling firms up slightly when chilled, which helps them hold together.
You can also freeze them for up to 3 months. Thaw in the fridge or at room temperature until softened.

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