Name: Gluten Free Nutter Butter Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 10 min
Ingredients: 1/2 cup unsalted butter (softened); 1 cup dark brown sugar; 1 cup smooth peanut butter; 1 large egg; 1 teaspoon pure vanilla extract; 1 1/2 cups flour (I used gfJules); 1 teaspoon baking soda; 1/4 teaspoon sea salt; 1/3 cup sugar to roll the dough in; 1/4 cup salted butter (softened); 1/2 cup smooth peanut butter; 1 1/2 cups powdered sugar; 2 Tablespoons whole milk; 1/4 teaspoon pure vanilla extract

Missing this nostalgic treat from your childhood? Enjoy this easy gluten-free version! Gluten free nutter butter cookies are easy to make and have a perfectly crunchy peanut butter cookie with a creamy filling. They taste just like the treat you remember, and no one will even guess they're gluten free!

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Are Nutter Butters Gluten Free?

Sadly, Nutter Butters are not gluten free, and there isn't a gluten free variation either (insert crying emoji here)

I have been dreaming of gluten free Nutter Butters for years now, so I finally decided to just make my own, and I'm so glad I did.

The first time I made a batch of gluten free nutter butter cookies, I piled them on a plate, labeled them "gluten free" and set them on the end of a table at our annual community potluck.

I figured there would be plenty left afterward because of the gluten free label, but 20 minutes later they had vanished.

gluten free nutter butter sandwich cookies and peanut butter cookies are scattered on a gray marbled backdrop. a glass bowl of creamy peanut butter sits in the top right corner, and a spoon of white sugar is laid on the left side.

We've enjoyed them several times since, and they are devoured every time by gluten-free and gluten-eaters alike. There is no gritty texture, they are so good and no one even notices they're gluten free!

Psst! If you like peanut butter, you're going to LOVE my Chocolate Peanut Butter Cup Ice Cream Pie! It has the most delicious easy-to-make crust and is loaded with chocolate and peanut butter goodness.

And if you're looking for more cookie recipes, definitely check out my gluten free white chocolate macadamia nut cookies or copycat gluten free Swig cookies, both reader favorites!

a knife is spreading peanut butter frosting on the smooth side of a peanut butter cookie.

Do Peanut Butter Cookies Contain Gluten?

Normally, peanut butter cookies are not gluten free. However, there are gluten free versions of this iconic cookie that are either flourless or use gluten free flour.

I used my classic gluten free peanut butter cookies recipe and filled them with a creamy peanut butter frosting to make these iconic nutter butters.

Can I Use Any Peanut Butter Cookie Recipe to Make Gluten Free Nutter Butters?

I recommend sticking to the recipe below, because the taste and texture is very similar to Nutter Butters. Definitely do not use a flourless peanut butter cookie recipe, as that will be very different.

Round peanut butter cookies sit on a cooling rack over a gray backdrop.

What Is the Best Peanut Butter to Use in this Recipe?

Use a peanut butter that is labeled gluten free and is not a "natural" variety. Those tend to be more runny and will affect the texture of your cookies.

I used creamy peanut butter, but feel free to use chunky if you like some added crunch!

What Gluten Free Flour Should I Use?

I have tested this recipe with gfJules and Cup4Cup flour blends, both worked great. I cannot guarantee the results if you choose to use a different blend. I do not recommend Bob's Red Mill 1:1 for cookies.

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Celeste Noland | Life After Wheat

Gluten Free Nutter Butter Cookies

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Prep Time 20

Cook Time 10

Additional Time 10

Total Time 10

Servings: 1 dozen sandwich cookies

Course: Gluten Free Cookies

Cuisine: American

Calories: 581

Ingredients Equipment Method Nutrition Notes

Ingredients

FOR THE COOKIES

½ cup unsalted butter softened
1 cup dark brown sugar
1 cup smooth peanut butter
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups flour I used gfJules
1 teaspoon baking soda
¼ teaspoon sea salt
⅓ cup sugar to roll the dough in

FOR THE FROSTING

¼ cup salted butter softened
½ cup smooth peanut butter
1 ½ cups powdered sugar
2 Tablespoons whole milk
¼ teaspoon pure vanilla extract

Equipment

Method

FOR THE COOKIES:

Line a cookie sheet with parchment paper and set aside.
Preheat oven to 350 degrees F.
Using a standing mixer or electric hand mixer, cream together butter, brown sugar and peanut butter until fluffy.
Add the egg and vanilla and continue mixing.
Add flour, baking soda, and salt and mix just until combined.
Divide dough into small balls, about 1 inch in diameter each then roll in the ⅓ cup sugar.
Place on cookie sheet about 2 inches apart.
Using the tines of a fork, make a criss-cross pattern.
Bake 10-11 minutes, until lightly browned on the bottom, but still soft in center.
Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely before assembling.

FOR THE FROSTING:

Using a stand mixer, beat butter on medium speed until fluffy.
Mix in peanut butter, 1 cup powdered sugar, milk, vanilla extract, and salt
Gradually mix in the remaining powdered sugar until smooth.

TO ASSEMBLE:

Spread about a tablespoon of frosting onto the flat side of one cookie, then press the flat side of another cookie on top to make a sandwich.

Nutrition

Serving: 1gCalories: 581kcalCarbohydrates: 65gProtein: 10gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 17gCholesterol: 46mgSodium: 436mgFiber: 3gSugar: 36g

Notes

What gluten free flour should I use?

I have tested this recipe with gfJules and Cup4Cup flour blends, both worked great. I cannot guarantee the results if you choose to use a different blend. I do not recommend Bob's Red Mill 1:1 for cookies.

What peanut butter should I use?