Missing this nostalgic treat from your childhood? Here’s an easy gluten-free version. These gluten-free Nutter Butter–style sandwich cookies bake up as crisp peanut butter cookies with a creamy peanut filling. They taste just like the treat you remember—no one will guess they’re gluten free.
Are Nutter Butters Gluten Free?
Unfortunately, the commercial Nutter Butter cookies are not gluten free and there isn’t an official gluten-free alternative. If you miss that nostalgic peanut butter sandwich cookie, the good news is you can make an excellent gluten-free copycat at home.
I finally recreated them using a reliable gluten-free cookie base and a smooth peanut butter frosting. The first time I brought these to a community potluck I labeled them “gluten free” and expected most to be left behind — instead they were gone in twenty minutes. They’re popular with everyone.
These cookies have a crisp exterior and a light, tender interior with a silky peanut butter filling. The texture isn’t gritty like some gluten-free cookies—when made with the right flour blend they’re just as satisfying as the original.
Psst! If you love peanut butter, you might also enjoy my Chocolate Peanut Butter Cup Ice Cream Pie—it has an easy crust and plenty of chocolate and peanut butter flavor.
For more cookie ideas, try gluten-free white chocolate macadamia cookies or a gluten-free copycat of Swig cookies—both are reader favorites and bake reliably with similar gluten-free flour blends.
Do Peanut Butter Cookies Contain Gluten?
Typical peanut butter cookie recipes use wheat flour and therefore aren’t gluten free. However, you can make peanut butter cookies gluten free by using either a gluten-free flour blend or a specially formulated gluten-free cookie recipe. For these sandwich cookies I start from a tested gluten-free peanut butter cookie base and add a creamy peanut filling.
Can I Use Any Peanut Butter Cookie Recipe?
Not all peanut butter cookie recipes will produce the same texture when made into sandwich cookies. I recommend using the recipe included below because it yields a crisp, slightly crunchy cookie that closely resembles the classic Nutter Butter. Avoid flourless peanut butter cookie recipes for this copycat — they produce a very different result.
Best Peanut Butter to Use
Choose a peanut butter labeled gluten free and avoid “natural” runny varieties, which can change the dough’s consistency. I used creamy peanut butter, but chunky will work if you prefer some extra crunch in the cookies.
What Gluten-Free Flour Works Best?
I’ve tested this recipe with gfJules and Cup4Cup all-purpose gluten-free flour blends and both produced excellent cookies. Results can vary with other blends, so if you switch brands, be prepared to adjust slightly. I do not recommend Bob’s Red Mill 1:1 for cookies in this recipe.
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Gluten Free Nutter Butter Cookies
Start Cooking
Ingredients
- ½ cup unsalted butter, softened
- 1 cup dark brown sugar
- 1 cup smooth peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups gluten-free all-purpose flour (I used gfJules)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup sugar (for rolling the dough)
- ¼ cup salted butter, softened
- ½ cup smooth peanut butter
- 1 ½ cups powdered sugar
- 2 Tablespoons whole milk
- ¼ teaspoon pure vanilla extract
Equipment
- All-purpose gluten-free flour blend (gfJules or Cup4Cup recommended)
- Stand mixer or electric hand mixer
- Cookie scoop or spoon
- Baking sheet and parchment paper
- Wire rack for cooling
Method
- Line a cookie sheet with parchment paper and set aside. Preheat oven to 350°F (175°C).
- In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and peanut butter until light and fluffy.
- Add the egg and vanilla, mixing until incorporated.
- Add the gluten-free flour, baking soda, and salt. Mix just until combined; do not overmix.
- Divide the dough into small balls about 1 inch in diameter. Roll each ball in the ⅓ cup sugar.
- Place cookies about 2 inches apart on the prepared sheet. Using the tines of a fork, press a criss-cross pattern on each cookie.
- Bake 10–11 minutes, until the bottoms are lightly browned but the centers remain soft.
- Allow cookies to cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.
- Beat the softened butter on medium speed until fluffy.
- Add peanut butter, 1 cup of the powdered sugar, milk, vanilla, and a pinch of salt. Mix until smooth.
- Gradually add the remaining powdered sugar until the frosting reaches a spreadable consistency.
- Spread about 1 tablespoon of frosting onto the flat side of one cookie, then sandwich with the flat side of another cookie. Repeat to form cookies until filling is used.
Nutrition (approx. per serving)
Notes
What gluten-free flour should I use?
I tested this recipe with gfJules and Cup4Cup; both worked well. Results may vary with other blends. I do not recommend Bob’s Red Mill 1:1 for these cookies.
What peanut butter should I use?
Use a commercial-style peanut butter labeled gluten free and avoid natural runny peanut butter. Creamy or chunky both work depending on your preference.
Tried this recipe?
Let us know how it turned out!