These Nutter Butter Cookies are such a delicious, nostalgic and EASY cookie recipe to make! They’re vegan and gluten-free and you only need 3 ingredients to make them.These Nutter Butter Cookies are such a delicious, nostalgic and EASY cookie recipe to make! They're vegan and gluten-free and you only need 3 ingredients to make them.

I only enjoy a handful of store bought cookies. And growing up Nutter Butter Cookies were one of my staples! I would beg my mom to buy them for me for my lunch box. I love the crunchy cookie and peanut butter filling and it’s truly the best flavor. It’s salty, sweet and hits the spot.

I tried making this at home to satisfy my nostalgic craving for them and wow did they satisfy. It is wild how these are made with just 3 ingredients too. Making them such a simple recipe to make at anytime. And one that is great to bake with kids too.

Typically I’d say to put these in school lunch boxes but peanuts are banned pretty much in most schools these days because of allergies. So enjoy them as a post-school snack. Or pack them for your work or any other time.

I cannot wait to hear what you think of my homemade Nutter Butter Cookies. And I almost don’t want to even mention how they are vegan and gluten-free because it is crazy how good they taste.

OH! And no refined sugars either. We use maple syrup to sweeten them!

What ingredients are in these vegan Nutter Butters:

  • Creamy peanut butter – ingredients should be just peanuts and salt! 
  • Almond flour – I haven’t tried another flour but I do think about 3/4 cup oat flour could work here
  • Maple syrup – you can also use honey too if you prefer

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How to make Nutter Butter Cookies:

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper
  • Mix together peanut butter, maple syrup and flour in a large bowl
  • Scoop into 1 teaspoon sized balls of dough, and use 2 to create a peanut shape (I find wetting my hands helps a lot with the stickiness of the dough!)
  • Press down onto lined baking sheet, making sure two pieces are connected and score with a fork to create a hatch pattern
  • Bake for 9-12 minutes, or until lightly golden brown on the edges
  • Allow the cookies to cool fully before filling with the peanut butter spread
  • Then spread peanut butter filling across half the cookies and sandwich with remain cookies and enjoy!

FAQS on making homemade Nutter Butters:

  • How do you get the shape to look like the real Nutter Butters? At first I assumed you’d need a cookie cutter to make these. But it was easy to do by just rolling into a ball of dough, connecting it with the other ball of dough then pressing down with a fork to get the shape.
  • What is the Nutter Butter filling made of? Mine is made with just peanut butter, maple syrup and you can add sea salt or vanilla extract if you want. Traditionally Nutter Butter cookies are made with: Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate {Vitamin B1}, Riboflavin {Vitamin B2}, Folic Acid), Sugar, Peanut Butter (Roasted Peanuts, Corn Syrup Solids, Hydrogenated Vegetable Oil {Rapeseed, Cottonseed, And Soybean Oils}, Salt, Peanut Oil), Canola Oil, Whole Grain Wheat Flour, High Fructose Corn Syrup, Palm Oil, Salt, Leavening (Baking Soda, Calcium Phosphate), Soy Lecithin, Artificial Flavor — CRAZY!
  • Are these homemade Nutter Butters crispy? My homemade ones are softer than store bought. You can bake them a bit longer if you prefer though! I love a softer cookie.

A few other nostalgic cookie recipes to make:

Healthy Tagalong Girl Scout Cookies

The BEST Paleo Thin Mint Cookies!

Copycat Paleo Girl Scout Samoa Cookies

Gluten-free Copycat Entenmann’s Frosted Donuts

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Vegan Nutter Butter Cookies

5 from 3 reviews

These Nutter Butter Cookies are such a delicious, nostalgic and EASY cookie recipe to make! They’re vegan and gluten-free and you only need 3 ingredients to make them.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins

Yield: Makes 6 sandwich cookies 1x

Ingredients

Scale

Peanut butter cookies:

Peanut butter filling:

Instructions

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper
  • Mix together peanut butter, maple syrup and flour in a large bowl
  • Scoop into 1 teaspoon sized balls of dough, and use 2 to create a peanut shape (I find wetting my hands helps a lot with the stickiness of the dough!)
  • Press down onto lined baking sheet, making sure two pieces are connected and score with a fork to create a hatch pattern
  • Bake for 9-12 minutes, or until lightly golden brown on the edges
  • Allow the cookies to cool fully before filling with the peanut butter spread
  • Then spread peanut butter filling across half the cookies and sandwich with remain cookies and enjoy!

Notes

*Store cookies in airtight container on counter or in fridge for 5 days or freezer for 2 months

  • Author: Rachel