You know, peanut butter cookies always take me back to childhood, sitting at the kitchen table with my mom, waiting for her to let me sneak a warm, soft cookie from the cooling rack. But now, it’s my turn to whip up that magic, gluten-free style, with this recipe that’s not only tasty but uses simple, fresh ingredients.
Let’s recreate those cozy moments with a batch of these ridiculously good Nutter Butter-inspired cookies that everyone can enjoy—whether you’re gluten-free or not.
Tips
- Peanut Butter Choice: Use fresh, locally sourced peanut butter if you can find it—it makes a world of difference.
- Storage: Store cookies in an airtight container for up to a week. For longer storage, freeze them without the filling and assemble when needed.
- Substitutions: Almond butter or sunflower seed butter works great for nut allergies. Swap dairy-free butter and milk for a vegan option.
Variations
- Chocolate Drizzle: Melt dark chocolate and drizzle over the tops for extra flair.
- Oat Addition: Add 1/4 cup gluten-free rolled oats to the dough for a chewy texture.
- Spice It Up: Mix in a pinch of cinnamon or nutmeg for a cozy twist.
Serving Suggestions
Serve these beauties with a cold glass of milk or a steaming cup of coffee. They’re perfect for holiday cookie swaps, after-school snacks, or midnight cravings.

Gluten-Free Nutter Butter Cookies
- Total Time: 25 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Gluten Free
Description
Soft, chewy peanut butter sandwich cookies with a creamy filling. Gluten-free and downright irresistible.
Ingredients
For the Cookies:
- 1 cup creamy peanut butter (no added sugar or oils, just pure peanut butter)
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt (skip if your peanut butter is salted)
For the Filling:
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (or dairy-free alternative) for desired consistency
Instructions
Mix the Dough
In a mixing bowl, combine peanut butter and brown sugar until creamy. Add the egg, vanilla, baking soda, and salt. Mix until everything is well incorporated.
Shape the Cookies
Roll dough into small balls (about 1 tablespoon each) and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with a fork, making that classic crisscross pattern.
Bake
Preheat the oven to 350°F (175°C). Bake the cookies for 8–10 minutes, or until the edges are set. They’ll still be soft in the center—don’t overbake! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the Filling
While the cookies cool, beat peanut butter, butter, powdered sugar, vanilla, and 1 tablespoon of milk in a bowl. Add more milk if needed for a smooth, spreadable consistency.
Assemble the Cookies
Spread or pipe a generous layer of filling onto the flat side of one cookie, then sandwich with another. Repeat until all cookies are paired.
Notes
Easily adaptable for vegan and nut-free diets. Great for freezing ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 220
- Sugar: 12g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg