Oatmeal Cream Pies, Animal Crackers….and now gluten free vegan Nutter Butter Bites?! I’ve gone mad, I tell you, MAD. I’m a woman obsessed with all-things childhood favorite treats. Even Matt took a bite out of one of these and with eyes wide open he said, “Dude, those taste like the real deal.” No, actually he said it was the best cookie he has even eaten then, after I rolled my eyes to express his exaggeration, he said that they taste like the real deal.
My favorite thing he says after every baked good that I make? Sooooooo, THIS is gluten free and vegan? It’s why I keep the kid around. One day I will open up that bakery that I have been pining over and maybe I will give away a few of these with every cup of coffee sold. Just as a “Hey, thank you for coming to the Fork & Beans Bakery! Here is a free cookie just for being a great customer.” Maybe one day…
Well, a girl can dream. Until then I will have these tasty peanut butter-filled cookie sandwiches dancing around my head reminiscing about the days when I used to eat these things by the entire bagful. True story.
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Gluten-free Vegan Nutter Butter Bites
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 30 cookies 1x
Description
Have a nut allergy? Simply replace the peanut butter with sunflower seed butter and now you have a safer option!
Ingredients
Wet ingredients
- 1/4 c. nondairy butter, softened
- 1/4 c. peanut butter, preferably smooth
- 1/3 c. granulated sugar
- 2 Tbsp. nondairy milk
- 1 Tbsp. flaxseed meal + 2 Tbsp. water – thickened for 5 minutes
- 2 tsp. molasses
Dry ingredients
- 1 c. Cara’s Gluten-free Flour Blend
- 1/4 tsp. baking powder
- 1/4 tsp. salt
For the Filling
- 1/4 c. nondairy butter, softened
- 1/4 c. peanut butter
- 1 1/2 c. powdered sugar
Instructions
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In a large bowl, whip the vegan butter and peanut butter with back of a fork (or an electric mixer on medium speed) until fluffy. Add the sugar and whisk again until mixed in. Then add the flax “egg,” vanilla, molasses and non-dairy milk until well-combined.
- Slowly add the dry ingredients into the wet mixture until a nice cookie dough forms. This shouldn’t happen but if you find that the dough is crumbly, add 1 tablespoon of non-dairy milk at a time until smooth.
- Chill the dough for at least 1 hour.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Take 1/3 of the dough and roll it out on the counter between two pieces of parchment paper. If the dough is too sticky, chances are it is still too warm and needs to chill longer. Keep the remainder of the dough in the freezer while you roll out one section.
- Using a 1 1/2 inch cookie cutter, cut out circles from the rolled out dough. Repeat until you use the entire dough.
- Place on the baking sheet and bake for 8 minutes, until the edges are slightly browned. Allow to fully cool on a wire rack.
For the peanut butter filling
- Whip together the vegan butter, shortening (or oil) and peanut butter with the back of your fork until fluffy (or use an electric mixer on medium speed). Add the powdered sugar until light and fluffy but still stiff. It should be able to stay in place when you pipe it on your cookie. If not, add 1/4 c. powdered sugar until it does. Reserve about 2 Tbsp. of this filling for the tops, if you desire.
- Place into a plastic baggie with a small slit in the corner and pipe approx. 2 tsp. onto one cookie. Sandwich with another cookie.
- Place the reserved filling into another plastic baggie. Create an even smaller slit in the corner and create lines on top of the cookie sandwich to simulate the real Nutter Butter look.
Notes
Creates thirty 1 1/2″ cookie sandwiches.
Store in an air-tight container refrigerated for up to one week.
Nutrition
- Calories: 100
- Sugar: 8g
- Sodium: 42mg
- Fat: 5g
- Saturated Fat: 80g
- Unsaturated Fat: 80g
- Carbohydrates: 12g
- Fiber: 0.6g
- Protein: 1.6g
If you want to you use your own blend or mix up the flours, feel free to do so–always understand that your results might be different. Nothing is guaranteed in this crazy world of gluten-free vegan baking. Need help with substitutions? Check out this Guide to Gluten Free Flours.
I made these last year and forgot all about them until now. They taste just like the store bought ones. I’ll be making more of these little goodies soon! Thank you for the recipe!
I’m new to your blog, but I love it! I can’t have dairy and my son can’t have egg so this is perfect!! I love which foods you chose to copycat, my faves! I was wondering if a person could use regular flour in place of the gluten free for this recipe? Thanks!!
You definitely can, Alecia! Just add the flours and starches together and sub with regular ol’ flour 🙂 So happy that you are liking what you see here. Let me know if you need anything else! xo
Can I use regular butter instead of vegan?We are not vegan and I see the ingredients in the vegan butters (I also hate soy) are not too healthy.I tried the abc crackers without success.Thank you.
Dairy isn’t healthy either though
These look amazing!!!! I used to eat the ‘real deal’ in bigger quantities than I care to admit, maybe that’s how I developed the gluten allergy haha! Do you think these could be frozen or should I be preparing myself to eat 30 cookies? Lol
Nutter butters!!! We didn’t eat too many of them growing up, but still reminds me of my childhood. Love the veganized version!
Man, I WISH I could say that they weren’t a staple in my house 🙂 Thank you so much for the comment, Jessica. xo
But nutter butters are vegan. Is this just for a gluten-free version?
This site is for people with food allergies, particularly gluten, eggs, and dairy so yes, this is a recipe that is safe for those with eating restrictions, particularly gluten.
So gorgeous! Pinned to my PB boards! Saw on FG and they look incredible!
Hi Averie! Much love to you–thank you for the love. xo
You’re the VGF goddess. *fist bumps*
Ouch. I bruise easily 😉
I hope you get your bakery someday! Dreams do come true 🙂
Love your blog by the way and I’m addicted to your gluten free graham cracker recipe! Can’t wait to try these nutter butters
I am so happy that you like the graham crackers, Erika! You will love these Nutter Butters, I’m positive 🙂 Thank you for the dream-pushing love. One day! xo
These look so good! I can’t wait to try them!
I can’t wait either. And when you do, call me 😉
These look fantastic! How much shortening do you use for the filling? The ingredients list has the vegan butter, peanut butter and icing sugar but no shortening or oil. Can’t wait to try them!
Oops, you are right Dawna. Thanks for catching that! It’s 1/4 c shortening. Will change that as soon as i can 😉
The instructions for the peanut butter filing state to whip together peanut butter, shortening (or oil) and vegan butter. There is no mention of shortening or oil in the ingredients for the filing. Am I missing something?
Can’t wait to try this! Thank you!
Hey Tonia! There is a section under ingredients that say “For the filling” 🙂
Hi Cara! This is Maddy, your teenage friend :). I haven’t commented in a while, but fear not, I have still been an avid reader. These look fantastic and your sheer joy and authenticity never fail to shine through your writing. I look forward to your posts and I am so happy to hear of this dream. I would be a daily customer. In the mean time, can’t wait to make these!
Madsters, it’s SO awesome hearing from you!! I’ve missed you. Can’t wait to finally meet you one day in the bakery 😉
Oh holy moly, nutter butters are my favorite! This is amazing. I buy those 99c bags of chemical laden cookies way too often. Thanks for this recipe!
Don’t we all, Randi? 😉 I love your candidness!
You are on a roll! These sound amazing – I am going to have to make them for my peanut-butter-obsessed husband.
P.S. I always look forward to reading your posts because your enthusiasm for what you’re making is so evident. I hope you open your own bakery one day. <3
Amanda, this made my morning! I am so delighted to know that my craziness translates onto the screen 🙂 Thank you for this awesome comment <3
So pretty and inviting!
Thank you Vicky!
These look delicious! So I have to ask this question. Have you tried or had success making these with a butter replacement other than vegan butter? I think the vegan butters I have seen are mostly hydrogenated vegetable oils and I was hoping you could give me some feedback. Thanks in advance. 🙂
You know Adelle, I haven’t even tried however I can see solid coconut oil working just great if you can consume it. Or what about a non-hydrogenated shortening?
LOVE these!! I especially love the idea of scoring a handful at the F&B bakery! Perfect.
It’s sad that there is a serious lack of delicious, quality vegan/GF baked goods available (even in a Vegan-friendly area like the PNW), so a Fork & Beans bakery would definitely help fill that void. 😉
I want these with a hemp latte right now! 😛 Mmmm
Mmmmmmmm hemp latte….
I’d come to that bakery! Butter butters were my favorite growing up.
You BETTER come to the bakery 🙂
yumza. do you think this would work with maple syrup or honey or would it get too goopy?
It could Sam, definitely! Just as long as you watch your flour vs. liquid sweetener measurements, it just work just fine!
So cute! Also, I think Matt knows which side of his cookie is nutty.
I’m not even touching that one. HAHA!
Oh, I love nutter butters! 🙂
Meeeee tooooo!