Food & Drink

Gluten-free Nutter Butters Vegan

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 filling. Swoon!

This easy-to-make dessert is a favorite for everyone. It only requires eight ingredients. Fill your cookie jar if you can get them to last that long! Let’s bake!

How to make vegan gluten-free Nutter Butters

Peanut butter and peanut spread are the two essentials for Nutter Butters. You read it correctly.

Start with the cookies (peanut butter). The wet ingredients include maple syrup for sweetness and coconut oil to give the cookies crisp.

Baking soda adds a slight rise to the dry ingredients and a bit of crunch while adding flavor. The perfect combination of gluten-free flour (almond oat and arrowroot) gives the crumbliness and structure.

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!

After they come out of the oven, it’s filling! Combining peanut butter with maple syrup creates a thick, creamy filling. Just add a bit of sea salt to give it some flavor.

Put it on a sandwich or cookie, and you’ll have delicious bite-sized goodness in no time!



12 cups of peanut butter that drips (only peanuts and sea salt: only 1-2 ingredients)

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 (certified gluten-free as required)

Half a cup of arrowroot flour


12 cups of peanut butter that drips (only peanuts and sea salt: only 1-2 ingredients)

Maple syrup, 1 Tbsp

1/8 tsp Sea Salt


Pre-heat 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 melted, baking soda, and sea salt. Mix well. Add the oat, almond, and arrowroot powders. Stir the mixture well using a wooden spatula or spoon until it is incorporated.

Scoop 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 placed so that it touches the other piece. Press the fork horizontally and vertically into the dough to create classic Nutter Butter hatchmarks. 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 press it with the fork prongs horizontally and vertically. The peanuts will be shaped into little circles instead (still delicious!)

The cookies should be baked on the middle rack for 9-11 mins. The edges should feel golden and set, but still 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 jar at room temperature for up to 3 days. They can also be frozen for up to 1 month.