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!!
Making homemade nutter butters is not only rewarding but also allows you to control the ingredients, especially when seeking gluten-free and vegan options. In my experience, using a combination of white and brown sugar results in a softer cookie texture while maintaining that classic nutty taste. One tip I found helpful is chilling the dough before baking to achieve a crispier bite, which mimics the crispness of store-bought varieties. For the filling, mixing peanut butter with a dairy-free butter substitute and powdered sugar creates a creamy yet mild peanut flavor, which balances the cookies beautifully. I love using almond milk or oat milk as the dairy-free milk option because they add subtle flavor without overpowering the peanut butter. The step to create a crisscross pattern with a fork on each cookie not only adds to the aesthetic but also helps the cookies bake evenly. Since these cookies don’t spread much, spacing them about half an inch apart ensures even baking and prevents them from sticking together. Baking between 8 to 14 minutes allows customization for texture preference—from chewy to crispy. These homemade nutter butters make excellent snacks for those with gluten and egg sensitivities, and they’re perfect for sharing with friends who appreciate vegan treats. Plus, the process of making these cookies makes for a fun and engaging kitchen activity, especially when baking with kids or friends. Overall, this recipe is a fantastic way to enjoy a classic treat with wholesome and allergy-conscious ingredients.
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