Enjoy a healthy Nutter Butter Recipe! These peanut butter sandwich cookies are a gluten-free version of a beloved classic. They are made with just 12 ingredients and are entirely vegan.
💡 The recipe in a nutshell
- Vegan (eggless and dairy-free)
- Gluten free
- Made with just 12 healthy and wholesome ingredients
- Easy to make
- Homemade Nutter Butter copycat recipe
💭 Are Nutter Butters Vegan?
Nabisco's Nutter Butters are technically vegan, aside from some controversial ingredients such as palm oil and sugar.
The sugar used in store-bought nutter butters may have been processed through bonemeal in the United States. Additionally, many vegans find palm oil unethical, since it is a major reason of the deforestation of some of the world's most biodiverse forests. Palm oil farms are destroying the habitat of already endangered species like the Orangutan, pygmy elephant and Sumatran rhino.
To learn more about nutter butters and alternative brands read our Are Nutter Butters vegan? article. To learn more about why sugar is not always vegan in the US read our Is sugar vegan? article.
Are Nutter Butters a healthy snack?
Store-bought Nutter Butters are delicious, but far from healthy. They are packed with sugar, high-fructose corn syrup, oils, and many other fillers.
However, our easy copycat recipe makes gluten-free and vegan nutter butters from scratch. While using wholesome and better-for-you ingredients!
How do you make Nutter Butters at home?
Making nutter butters at home is very easy! All you need to do is prepare the cookie dough and form it into a log shape and press it down. Then pinch the middle of the pressed log, and score with a fork to create a hatch pattern. Bake and enjoy! Or spread with all-natural peanut butter to make cookie sandwiches.
To make the gluten-free nutter butter cookie dough you will need:
- Plantain flour
- Almond meal, or almond flour
- Cassava flour
- Tapioca flour
- Organic cane sugar, or alternatively use coconut sugar or date sugar
- Baking powder
- Maple Syrup
- Natural peanut butter
- Avocado oil, or other vegan oil of choice
- Vanilla extract, or fresh vanilla
To prepare the cookies you need just a few kitchen supplies:
- Mixing bowl
- A scale, or cups to measure ingredients
- Ice cream scoop or tablespoon
- Baking sheet
👩🏽🍳 Variations: Nutter Butter Flavors
With these simple ideas, you can easily change your nutter butter flavors and make these again and again! A great idea is to dip the cooled and baked cookies in melted dark (or white) chocolate. After dipping sprinkle with sea salt or crushed pretzel pieces.
Sprinkle or cover them in caramel, or fudge, or serve with your favorite ice cream. They also make cute decorations on cakes, oatmeal, smoothies, or indulgent milkshakes.
If you are planning on making cookie sandwiches you vary the filling. Fill for example with a cream cheese frosting, whipped cream, or vegan chocolate spread instead of peanut butter.
If you don't have celiac disease and don't mind regular flour, you can also make these with regular flour. Simply swap all gluten-free flours and almond meal with 7.7 oz (220g) of all-purpose. Using whole wheat, or spelt flour works too.
Store without peanut butter or other fillings in an air-tight cookie tin at room temperature for up to 4 days. Store frosted peanut butter sandwiches in an air-tight container in the fridge.
❄️ How to freeze
Store plain cookies, or frosted cookie sandwiches, in a freezer-friendly bag or container. Squeeze all air out and label with the date of freezing and freeze for up to 3 months.
Healthy Nutter Butter Recipe (gluten free + vegan)
Gluten free flour blend
- ¾ cup plantain flour (100g)
- ½ cup almond meal, or almond flour (45g)
- ¼ cup cassava flour (40g)
- ¼ cup tapioca flour (35g)
- 2 tablespoon cane sugar*
- 1 teaspoon baking powder
- A pinch of salt
- ⅔ cup maple syrup (180ml)
- ¼ cup natural peanut butter (70g)
- 1 tablespoon avocado oil, or other vegan oil of choice
- 1 teaspoon vanilla extract, or fresh vanilla
Optional peanut butter filling
- ½ cup chilled all-natural peanut butter (120g)
- sweetener of choice
- Preheat your oven to 355°F / 180°C while you prepare the cookies.
- In a large bowl, combine flours. Then add sugar, baking powder, and salt. Stir again to combine. Add your wet ingredients: peanut butter, vanilla extract, oil, and maple syrup. Stir with a spatula until combined and smooth, a dough should form that pulls away from the sides of the bowls and should be workable with your hands. If it is a bit too dry add 1-2 tablespoon of water. Cover and let it rest in the fridge for 10 minutes.
- Scoop 1 tsp-sized ball of dough. Press down onto a lined baking sheet, into a sausage shape, and score with a fork to create a hatch pattern if desired. Press the sausage together in the middle to create that typical peanut shape.
- Bake for 12 to 15 minutes, or until lightly golden brown and allow to cool fully before filling. Cookies will firm up significantly once cooled, so don’t be alarmed if they seem softer at first.
- If desired, spread a spoonful of peanut butter between two cookies to create a sandwich. If you’d like it sweeter you can mix the peanut butter with some sweetener such as maple syrup. However, I personally think the cookies are sweet enough on their own. Enjoy!
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.
I love your copycat, Nutter Butters. Finding healthy and tasty desserts for my kids can be quite a challenge, but you nailed it. Thanks!
Katie Jacques says
These are a dream come true! Thanks for this delicious healthy nutter butter recipe!