Gluten-Free Nutter Butter Cookie Recipe From Childhood (2024)

Published: · Modified: by Chandice · This post may contain affiliate links · 22 Comments

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These gluten-free nutter butter cookies are so delicious! They definitely bring back those childhood memories of cookies and milk.

You guys are going to love this nostalgic treat. These gluten-free nutter butter cookies are sure to please any palate adults and children. These are full of that rich peanut buttery flavor. The crunchy outside with creamy inside are the perfect combination.Gluten-Free Nutter Butter Cookie Recipe From Childhood (1)We have reviewed Nicole’s books before, includingGluten-Free on a Shoestring Bakes Bread(Spoiler alert: It was filled with yummy breads!). So when asked to review, Gluten-Free Classic Snacks, we excitedly said yes! I was especially excited when I saw this gluten-free nutter butter cookie.

Nicole has a fantastic blog, you may have heard about it, Gluten-Free on a Shoestring, that is bursting with awesome recipes. She is an incredibly talented cook/baker that has truly mastered the art of gluten-free cooking and baking. She turns your favorite recipes into a gluten-free masterpiece that can be enjoyed by all.

This book is no different. It has amazing recipes from our childhood that make you want to drool on the pages. I especially like that this latest book had more pictures than her previous books.

I love pictures in my cookbooks and this one gave me what I wanted in that department. Does every recipe have a picture? No, but there are enough to get the idea of how great the recipes are going to turn out.

I love that Nicole’s spunky personality shows through in her writing. She has a way of making you feel like you have known each other for years and is just talking to you as a friend.

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Her book is very reader friendly. She addresses the nay sayers in that she knows we shouldn’t eat treats like this everyday but also reminds them that when we do, they should be delicious! I agree with her completely.

Nicole’srecipes are great because they encourage you to get in the kitchen and create that dessert you want rather then just going out and buying a highly processed gluten-free version of it.

Nicole was so generous in sharing her gluten-free nutter butter cookie recipe with us. This was a favorite from my childhood so I was thrilled when she said yes to sharing it with our fans. Thanks Nicole for this recipe and a wonderful book!

Our gluten free Oreo ballsare great too. Here are some more gluten free desserts as well.

Gluten-Free Nutter Butter Cookie Recipe From Childhood (2)

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Gluten-Free Nutter Butter Cookies

Gluten-Free Nutter Butter Cookie Recipe From Childhood (3)

5 from 3 votes

You guys are going to love this nostalgic treat. These gluten-free nutter butter cookies are sure to please any palate adults and children. These are full of that rich peanut buttery flavor. The crunchy outside with creamy inside are the perfect combination.

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

Course: Dessert

Cuisine: American

Keyword: gluten free cookies, gluten free nutter butter cookies, nutter butter cookie recipe, peanut butter cookies

Servings: 24 sandwich cookies

Calories: 253kcal

Author: Chandice Probst

Ingredients

  • Cookies
  • 1 cup 256 g no-stir natural peanut butter
  • 8 tablespoons 112 g unsalted butter
  • 2 cups 280 g high-quality all-purpose gluten-free flour
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup 100 g granulated sugar
  • 1/2 cup 109 g packed light brown sugar
  • 1 extra-large egg 60 g at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • Filling
  • 4 tablespoons 56 g unsalted butter
  • 3/4 cup 192 g no-stir natural peanut butter
  • 1/8 teaspoon kosher salt
  • 1 cup 115 g confectioners’ sugar
  • 1 to 2 tablespoons heavy whipping cream

Instructions

  • Make the cookie dough

  • Preheat your oven to 325°F

  • Line rimmed baking sheets with unbleached parchment paper and set them aside

  • In a small, heavy-bottom saucepan, place 1 cup peanut butter and 8 tablespoons butter

  • Melt, stirring frequently, over medium heat

  • Once the mixture is melted and smooth, remove from the heat and set aside to cool briefly

  • In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar and brown sugar, whisking to combine well and working out any lumps in the brown sugar

  • Add the melted peanut butter and butter mixture, and stir to combine

  • Add the egg and vanilla, and mix until the dough comes together

  • Knead until smooth and flatten into a disk

  • Shape the dough

  • Place the cookie dough between two sheets of unbleached parchment paper, and roll out into a rectangle about ¼ inch thick

  • Cut out oval shapes with a 2-inch oval cookie cutter (Ateco sells a set of concentric oval shaped cookie cutters)

  • Pull away the scraps of uncut dough, gather the scraps and set them aside

  • Carefully transfer the ovals to the prepared baking sheets, placing them about 1 inch apart (they will not spread much during baking)

  • With a moistened thumb and forefinger, carefully pinch each oval on either side of the width of each oval’s center to create a peanut shape

  • Re-roll the gathered scraps of dough and repeat the process, reserving about ¼ cup of dough Place the reserved dough in a small bowl and mix with hot water by the tablespoon and stir until you have a thick paste

  • Transfer the paste to a pastry bag fitted with a #2 tip, and pipe a crisscross pattern on half of the cut-outs

  • Bake the cookies

  • Place the baking sheets in the freezer until the cut-outs are firm (about 5 minutes), and then place each, one at a time, in the center of the preheated oven and bake, rotating once, for 9 minutes or until the cookies are lightly golden brown all over

  • Remove from the oven and allow to cool completely on the baking sheets

  • Prepare the filling

  • While the cookies are cooling, heat the 4 tablespoons unsalted butter and ¾ cup peanut butter in a small, heavy-bottom saucepan over medium heat, stirring frequently, until just melted

  • Remove the pan from the heat and add the dash of kosher salt and stir to combine. Add the confectioners’ sugar, and stir until well-combined

  • The mixture will be very thick

  • Add one tablespoon of cream, and stir to thin the filling

  • Add another tablespoon of cream if necessary to create a thickly pourable filling

  • Allow the filling to cool until no longer hot to the touch

  • Assemble the cookies

  • Place the filling in a pastry bag fitted with a medium-sized plain tip (I used a #12 tip)

  • Turn over the half of the cookies without the crisscross pattern, and pipe a generous amount of filling on each overturned cookie

  • Top with the decorated cookies to create sandwiches, pressing down gently to force the filling to the very edge of the cookies

  • Allow to sit at room temperature (or in the refrigerator) until the filling is set

  • Serve chilled or at room temperature

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 179mg | Potassium: 151mg | Fiber: 2g | Sugar: 16g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

If you love this cookie recipe, be sure to check out these…

Gluten-Free Vegan Ice Cream Chocolate Chip Sandwich Cookies

Gluten-Free S’mores Cookies

Cookies and Milk Party

*I was provided with a copy of this book for review purposes. I was not required to write a positive feature and I was given permission to share this recipe in it’s entirety. Nicole is a great author/cook and I am happy to share this book of hers with all of you. These are my opinions and my opinions alone.

This post was originally published August 19, 2015.

Gluten-Free Nutter Butter Cookie Recipe From Childhood (7)

Hi, I'm Chandice!

Parties, gatherings, gorgeous food and ESPECIALLY holidays with my people are what make my heart pitter patter. Having a place to share our favorite traditions, recipes and celebrations is very important to me. I live each day with unapologetic, authentic happiness and hope to help others do the same.More About Chandice

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Reader Interactions

Comments

  1. Lexie S says

    I would love a GF Dunkin Donuts coffee cake muffin. I loved them as a kid!

    Reply

  2. Alex Steele says

    Is the nutrition (25g carbs) per cookie?

    Reply

    • Chandice says

      Yes 🙂

      Reply

  3. Melanie Kennedy says

    What size oval cutter did you use to make the nutter butter cookies

    Reply

    • Chandice says

      Just a small 2 or 3 inch works great but you can go as big as you want. 🙂

      Reply

  4. Jessica says

    Can you elaborate what “cream” is? Whip cream, whipping cream, cream cheese……

    Reply

    • Chandice says

      It is heavy whipping cream 🙂

      Reply

  5. Lea says

    I would like to make my own Poptarts I used to occasionally have.

    Reply

  6. Deb Gowlland says

    Gluten free ding dongs!

    Reply

  7. kate t says

    Little Debbie swiss rolls

    Reply

  8. Bethany says

    Twizzlers!

    Reply

    • Chandice says

      Me to sister!

      Reply

  9. Meredith says

    Funyuns or Bugles!

    Reply

  10. Stefanie says

    The snack I would love to be gluten free is chocolate pudding.

    Reply

  11. DJ says

    I would love to see gluten free Twinkies.

    Reply

  12. Katy P says

    I know these are probably terrible for you and I did not have them as a child (my mom was “crunchy” back when I was a child, so I did not eat most of these until I was an adult) – but I would love to have a gluten free version of Dunkin Donuts Pumpkin spice Donuts! I absolutely love them!

    Reply

  13. Teri says

    I would like to see ginger snaps made gluten free

    Reply

  14. Kathy says

    Twinkies and Twix bars!

    Reply

  15. Dee Fedor says

    I would like to make Raspberry Zingers

    Reply

  16. Joan Kubes says

    I’d love to try some of these recipes. Thanks for the chance!

    Reply

  17. Dana Coughlin says

    Hostess fruit pies

    Reply

Leave a Reply

Gluten-Free Nutter Butter Cookie Recipe From Childhood (2024)

FAQs

What are the ingredients in Nutter Butters? ›

INGREDIENTS: 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), PALM OIL, HIGH FRUCTOSE ...

Why are my gluten-free cookies falling apart? ›

Gluten-free flour is not a perfect substitute for wheat flour. Each mixture out there is designed to mostly work in certain kinds of recipe, but not in all of them. And yes, it is perfectly normal for a gluten-free cookie to be crumbly, since it is the gluten itself that holds wheat cookes together.

What is the original Nutter Butter? ›

But the Nutter Butter is not just any old peanut butter cookie. This special little peanut butter sandwich was invented in 1969. Former Nabisco design engineer William Turnier is credited with creating the waffle pattern on the cookie. But according to Nabisco, it was more of a team effort.

How do you keep gluten-free cookies from spreading? ›

Learn to keep the dough cold by working with one piece at a time, leaving the rest in the fridge. Put your cookie dough, already rolled dough or even an entire cookie sheet with cut cookies on it in the fridge when it's too soft. This helps cut cookies hold their shape and overall decreases spreading during baking.

Why are Nutter Butters out of stock? ›

CPG giants are unable to produce popular items as supplier delays have left them waiting on key ingredients. Production of Twinkies, Nutter Butters and other packaged goods has been stalled by a lack of ingredients, creating intermittent stockouts at grocery stores.

Are Nutter butters healthy for you? ›

Packed With Nutrients

It isn't just the high protein, fiber, and healthy fats that are good for you. Nuts also have plenty of other nutrients like Vitamins E and B6, folate, niacin, magnesium, zinc, copper, and potassium. Just watch the ingredients on your brand of nut butter, peanut or otherwise.

What happens when you use gluten-free flour in cookies? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Why do gluten-free cookies taste weird? ›

Flavor Differences

All gluten-free flours have a different taste. Some gluten-free flours are naturally sweet, some are nutty, while others have a strong flavor. When you're just getting started baking gluten-free, experiment with as many different flours as you can.

Does gluten-free flour take longer to bake cookies? ›

Gluten-free baked goods often take longer to bake than their wheat-based cousins. This is because they have more moisture. Gluten-free flours are typically thirstier and need more hydration. So when you see our gluten-free focaccia bakes for 50–60 minutes—compared to 20–30 for our gluten-y focaccia—don't be alarmed.

Does Oreo own Nutter Butter? ›

Nutter Butter is an American sandwich cookie brand, first introduced in 1969 and currently owned by Nabisco, which is a subsidiary of Mondelez International.

What is similar to Nutter Butter? ›

Coconut butter is a great nut butter substitute that is a good source of healthy fats, vitamins, and minerals. Made from sunflower seeds into a paste, sunflower butter is a good alternative to nut butters in baking because it is high in healthy fats, protein, and fiber.

Are Nabisco Nutter Butters gluten free? ›

Is it Gluten Free? No.

What gluten-free flour is best for cookies? ›

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Should I add xanthan gum to gluten-free cookies? ›

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

Why are my gluten-free cookies so dry? ›

Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free. Try adding anywhere from ¼ to ½ cup of liquid or fat to the recipe and see if that helps.

Do Nutter Butters have real peanut butter? ›

Yes, our Nutter Butter Peanut Butter Cookies are made with real peanut butter.

Are there tree nuts in Nutter Butters? ›

Nutter Butter Cookies Sandwich Peanut Butter. This product is likely tree nut free.

Are Nutter Butter Cookies vegan? ›

Almost sounds too good to be true, right? Store-bought Nutter Butter cookies are technically vegan, aside from the sugar, which may not be vegan sugar (yes, that's a thing).

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