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!
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!
How to Make Nutter Butters
Nutter Butter Ingredients
- Granola butter or nut/seed butter of choice
- Maple syrup
- Egg
- Vanilla extract
- 1:1 gluten free flour
- Tigernut flour or almond flour
Instructions
- To make the classic nutter butter cookie shape, roll out 2 teaspoon 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 ¼ 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.
Granola Butter Nutter Butters
Ingredients
Cookies
- ½ cup plain granola butter or nut/seed butter of choice *If your butter is on the drier side add 1 tbs. of olive or coconut oil to the recipe!
- ¼ cup maple syrup
- ½ a whisked egg or vegan egg
- ½ teaspoon vanilla extract
- ¾ cup 1:1 gluten free flour
- 2 tablespoon tigernut flour almond or oat should work too!
Filling
- ½ cup granola butter
- 2 tablespoon maple syrup
Instructions
- Preheat oven to 350F.
- Whisk the wet ingredients for the cookies together until smooth. Add the dry and combine.
- Scoop about 2 teaspoon 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 ¼ 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.
- Go wild for this childhood copycat cookie!
Ann Marie Koshuta says
They look amazing! And delicious!