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.Print
Have a nut allergy? Simply replace the peanut butter with sunflower seed butter and now you have a safer option!
- 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
- 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
- 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.
Creates thirty 1 1/2″ cookie sandwiches.
Store in an air-tight container refrigerated for up to one week.
- 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.