Tasty Gluten Free Nutter Butter Recipe

I’ve been craving Nutter Butters for what feels like forever, but the idea of making my own had never crossed my mind. I normally would ask my mom to get them for me, but she is not into buying a lot of processed food plus she recently found out she is gluten intolerant, so she hasn’t been buying much stuff with gluten in them (even for us). BUT I LOVE GLUTEN so much!

I am a little sad for my mom because she can’t enjoy all these delicious gluten-filled baked goods, so when I feel like I want to bake or cook something I try to find a gluten-free recipe. When I came across this Gluten Free Nutter Butter recipe, I knew I had to make it; and I can share them with my mom! Win-win! They came out great! The recipe is super simple and only calls for a handful of ingredients. Now I’ve got a healthier alternative to buying them from the grocery store!

Homemade is healthier

No gluten, no refined sugar, and no processed ingredients! Homemade Nutter Butters are a healthier alternative to the store-bought version because they’re made with wholesome ingredients like almond flour, peanut butter, and honey. By avoiding artificial additives and using natural sweeteners, these cookies are not only gluten-free but also lower in sugar and full of healthy fats.

Customizable!!

Feel free to experiment with this recipe and make it your own! Whether it’s switching up the nut butter, using chocolate chips in the filling, or even drizzling some melted chocolate over the top, there are so many ways to customize these cookies.

Gluten Free Nutter Butter Recipe:

DOUGH INGREDIENTS:

1. 1 cup almond flour
2. 1/2 cup peanut butter (or nut butter of choice) – I used the one with no sugar added
3. 1/3 cup honey (or maple syrup)

FILLING INGREDIENTS:

1. 1/4 cup peanut butter (again, I used pure peanut butter with no sugar added)
2. 2-4 tbsp honey or maple syrup (depending on how sweet you want it)

Directions to make the cookies:

1. In a bowl, combine almond flour, honey, and nut butter.
2. Roll the mixture into teaspoon-sized balls and connect two of them on the baking sheet.
3. Press down on them with a fork to make the hatch pattern.
4. Bake for 10-12 minutes at 350 F.
5. Remove from the oven and let them cool.

Directions to make the filling:

1. Whisk together the peanut butter and honey.
2. Once the cookies have fully cooled, spread the filling on the backside and sandwich them together.

You can refrigerate them for 1-2 hours, so that they harden a bit before eating, but this step is not necessary. These cookies are so good you will want to eat them right away