Homemade nutter butters (gluten free, vegan)

They’re not a replacement for the original, but a yummy & creamy better‑for‑you alternative that’s so fun to put together.

Vegan Nutter Butters (~5 nutter butters, gluten free/vegan/eggless)

Ingredients

• 1/2 cup drippy peanut butter

• 1/2 cup sugar (split into 1/4 cup white + 1/4 cup brown for softer cookies)

• 3 tbsp dairy‑free milk of choice

• 1 tsp vanilla

• 1/2 cup flour

• 1 tsp baking soda

• 1/4 tsp salt

• Filling:• 1/2 cup peanut butter

• OR 1/4 cup dairy‑free butter + 1/4 cup peanut butter for a milder PB flavor + powdered sugar as desired

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

2. In a bowl, mix the sugar, peanut butter, milk, and vanilla until creamy.

3. Add the flour, baking soda, and salt until you have a thick, coarse mixture.• Don’t worry — the coarseness gives you a snappier cookie.

4. Scoop dough into 10 even circles and place them in pairs. Mash each ball with a fork to create a criss‑cross pattern and place cookies 1/2 inch apart since they don’t spread much. (Chill if you want a crispier cookie)

5. Bake for 8–14 minutes (longer bake = crispier cookie).

6. For a milder PB filling, whip 1/4 cup PB with 1/4 cup butter + sugar until well combined.• Transfer to a piping bag with a small round tip.

7. Let cookies cool completely, then pipe with PB filling and sandwich together.

8. DEVOUR!!