Granola Butter Nutter Butters
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.
Servings 8 cookies
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!