These gluten free and dairy free copycat Nutter Butters can be made completely nut and seed free. I’m bringing back this childhood nostalgic snack, but allergy friendly!
gluten free nutter butters
Nutter butters were my favorite cookie growing up, but now that I react to most nuts, I decided to make a gluten free, granola butter version! These gluten free cookies are completely allergy friendly and absolutely delicious. Let me know in the comments what your favorite cookie as a kid was!
gluten free and dairy free and nut free healthy nutter butters
To make the classic nutter butter cookie shape, roll out 2 tsp of dough into a little log between your palms. Place the log on a parchment lined sheet and then press into a peanut shape, at least 1/4 inch thick. Use a fork to create the criss-cross pattern.
Once the cookies have baked and cooled, you’ll mix more of your nut/seed/granola butter with maple syrup to create the filling. Sandwich the filling between two cookies and enjoy!
What Granola Butter Should I Use?
I use my homemade granola butter recipe which is easy to make and refined sugar free. You can also purchase granola butter at the store (but it’s more expensive and has additives).
If you don’t want to buy or make granola butter or you can eat nuts, feel free to use peanut butter, almond butter, or sunflower seed butter. Cashew butter doesn’t work very well for this recipe as it is too sticky and airy.
Remember the classic Nutter Butter cookies? Well, let's make them allergy friendly! These gluten free nutter butters can be made completely nut and seed free.
Whisk the wet ingredients for the cookies together until smooth. Add the dry and combine.
Scoop about 2 tsp of dough and roll into a little log between your palms. Place the log on a parchment lined sheet and then press into a peanut shape, at least 1/4 inch thick. You should get about 16 cookies.
Use a fork to press a criss-cross pattern onto the top of the cookies.
Bake for 10 minutes, then use a spatula to flip them over. Bake another 5-10 minutes. Less time will yield softer cookies, but if you want more of a crunch, bake longer.
Let cool completely.
Mix your filling ingredients together then spread onto one cookie and sandwich a second on top.
Peach season is the best season of the year! So I combined one of my favorite fruits with my favorite spice- ginger- and made this delicious gluten free, dairy free, and paleo Ginger Peach Galette. There is also an AIP option, so it’s very allergy friendly.
Summer fruits are my absolute favorite, so I’m trying to take advantage by baking lots of delicious fruit-based recipes. I have a few more ideas to test out with peaches before the season comes to an end!
Galette’s are basically easier versions of pie so you don’t have to fussy and worry as much about the crust. This delicious Ginger-Peach Galette is completely allergy friendly and the perfect summer dinner party dessert!
Toss sliced peaches with the remaining filling ingredients and set aside.
Whisk dry ingredients for crust together then add whisked egg and remaining wet ingredients. Use a fork to cut the wet ingredients into the dry for a couple of minutes, then switch to your hands to combine everything fully and get a ball of dough.
Roll out the crust between 2 pieces of parchment paper. You can make whatever shape you want, but it should be about 12inch in diameter if it’s a circle.
Line your peach slices over the crust, leaving about 1/2-1inch of space around the border. Use the parchment paper to fold the crust over the edges of the peaches. If it cracks, that’s okay, just wet your finger and gently work the dough back together.
Brush the edges of the crust with the olive oil, then mix the sugar and ginger for the topping together and sprinkle around the edges. Use any extra to sprinkle over the top of the galette.
Bake for 40-50 min, until the crust is golden. Remove and let cool. Slice and enjoy with some fresh ice cream or whipped cream!
Need a quick and easy summer dessert for a get together or party? Or just to enjoy yourself? This is it! This cake is so easy to whip up- that’s why it’s called a dump-it cake. You basically just dump and bake.
You can use whatever summer fruit you love. I chose peaches and strawberries, but I’ve also done this with rhubarb. This cake is gluten free with paleo & autoimmune paleo options, vegan, and completely allergy friendly. It’s the perfect treat to bring to a summer cookout, along with some fresh whipped cream, of course!
This delicious and easy fruit-dump it cake is completely allergy friendly, making it the perfect dessert to bring to any get together! It’s gluten-free, AIP, and vegan. You can use your favorite fruits or whatever you have around.
Course Dessert
Cuisine American
Keyword cake, Easy, fruit, peaches
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 9people
Author Victoria Faling
Ingredients
3cupschopped fresh fruit (I used peaches and strawberries)
Mix fruit, lemon juice, and sugar together in a bowl and set aside. If you use rhubarb, I highly suggest adding an extra tbs of sugar as rhubarb can be quite sour when baked.
Place coconut oil in a 9×9 baking dish and put it in the oven as it preheats, so oil melts.
Whisk dry ingredients together (flours, powder, salt) then add the maple syrup, vanilla, and 3/4 cup of milk.
Batter should be pretty runny, if not, add more milk.
Once coconut oil has melted, pour batter over the oil. You can tilt the dish side to side a little to evenly spread things, but don’t mix!
Dump the fruit evenly on top.
Bake for 45-50 minutes, until golden and a toothpick comes out just clean.
With summer right around the corner, it’s pasta salad season! Growing up, my friends mom made THE BEST pasta salad ever. I’ve never been able to recreate that (I don’t know what her secret ingredient was!), but I still enjoy a good pasta salad every now and again. This one is a bit Greek inspired with olives and feta.
I like using a chickpea based pasta for added protein. You can also feel free to add chicken or tofu to amp up the protein content. Using tofu and vegan feta will keep this recipe completely vegan! Pasta salad is so versatile with lots of options to make it your own. You can always feel free to use what veggies you have in your fridge (like peas and asparagus!).
Gluten Free Pasta Salad
Serves 4
Ingredients:
-3 large zucchini and/or yellow squash
-1 tbs. olive oil
-8 oz pasta of choice, I like to use a legume based pasta for added protein
-4 cups of spinach
-1/2 cup chopped fresh basil
-1 cup chopped kalamata olives
-Feta (We measure cheese with our hearts right?! I used a vegan feta)
-16 oz cooked chicken or tofu
Dressing:
-1/4 cup balsamic vinegar
-2 tbs. olive oil
-1 tbs. rice wine vinegar
-2 tbs. olive juice
-1 tsp each of basil, oregano, thyme
-Salt to taste
Preheat oven to 400F.
Chop up your squash and zucchini into large chunks. Toss with olive oil and roast for 20-30 minutes.
While squash is roasting, cook your pasta according to package directions. Rinse and set aside.
This is also a great time to make your dressing. Mix together the dressing ingredients and set aside.
Once squash is done roasting, mix everything together in a large bowl and serve warm! This is also great cold as leftovers. Stores well in the fridge in an airtight container for 5 days.
I actually made a chocolate chip cookie version of these (let me know if you want the recipe!), but decided an unsweetened version would be great as light, gluten free buns for burgers or sandwiches. I made these on the smaller side for more of a slider burger and I’m obsessed. These are gluten free and vegan, so everyone can enjoy
These buns are super easy to whip up since they only have a few ingredients and you can shape them how you want. The sparkling water is what gives them their airiness, making them light and fluffy like clouds! Henry the name ;). They will puff and spread a bit while baking, so don’t flatten them out on the tray, keep them round and stacked.
Have you always wanted to try the infamous Speculoos Cookie Butter (from Trader Joes), but can’t eat gluten? I sure have! I finally recreated the cookie butter and had my gluten eating friends test it. They said my version tasted similar all while being healthier and lower sugar! I can’t wait to for you to try this gluten free cookie butter.
This homemade cookie butter does have a few steps. You first have to make the gluten free Biscoff cookies. These are a pretty basic graham cracker like cookie. Once those have baked and cooled, you’ll blend them up with some melted coconut oil and a few other ingredients to get a smoothie cookie butter.
This homemade cookie butter tastes similar to the original all while being gluten free, nut free, and lower in sugar! We'll use homemade gluten free biscoff cookies combined with Speculoos seasoning to make this healthy version of cookie butter.
1/4cupwhite sugaror 2 tbs white sugar, 2 tbs dark coconut sugar
1/4tspsalt
1/2tspbaking soda
1Tbspspeculoos seasoningrecipe below
1/4cupcoconut oil
3Tbspmaple syrup
1tspvanilla
Speculoos Seasoning
1Tbspcinnamon
1/4tspnutmeg
1/4tspcloves
1/2tspginger
1/4tspcardamomif you have it (can leave out if don’t)
Instructions
First, make the cookies. Preheat oven to 350F.
Sift the flours together then mix with remaining dry ingredients.
Combine all the ingredients together and mix until a dough forms.
Roll the dough out on a floured surface and cut into squares or whatever shapes you want.
Place cookies 2 inches apart on a parchment lined baking sheet and bake for 12-17 minutes until golden and firming up to the touch. Remove from the oven and let cool completely.
Once cookies are done and cooled, blend them in a high speed blender or food processor into a fine powder. Add remaining dry ingredients and blend again.
With blender or food processor on low, drizzle in the melted coconut oil and let blender run until you get a smooth butter. This can take some time so be patient and clean up the kitchen while the blender runs 😉. If the butter is not coming together or smooth enough, you can add some more melted coconut oil until you get the consistency you like.
Taste the cookie butter and add more seasoning if desired.
If you want the cookie butter to harden, place it in the fridge. You’ll just have to leave out to soften when ready to eat. This keeps fine in the pantry too!
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
