Gluten Free Nutter Butter Recipe

by Jessica Selensky on November 1, 2026 0 comments

These Gluten Free Nutter Butter Cookies are so delicious and will bring you right back to your childhood. The peanut butter cookies are soft and chewy with crisp edges; held together by the peanut butter filling that is perfectly thick and creamy with the ideal amount of sweetness.

A gluten-free Nutter Butter cookie on a baking sheet lined with parchment paper.

These Gluten Free Nutter Butter Cookies bring me right back to my childhood. They’re filled with tons of peanut butter flavor and nostalgia in each bite.

However, the best part about these cookies has to be that anyone can enjoy them. And you can’t even tell that they’re gluten-free!

Ingredient Notes and Substitutions

These are the ingredients you will need to make the cookies for this recipe. However, the measurements can be found in the recipe card below.

Salted Butter – When making the cookie dough, the butter should be softened to room temperature. You can also use unsalted butter. However, add a pinch of salt to balance out the sweetness.
Brown Sugar – Light or Dark Brown Sugar will work in this recipe. The dark brown sugar has a higher molasses content and can create a chewier cookie.
Granulated Sugar – Provides sweetness, structure, and a crisp texture to the edges of the cookies.
Vanilla Extract – Adds great flavor to the peanut butter cookies.
Eggs – Make sure you are using the large-sized eggs and that they are at room temperature before adding them to the batter.
Creamy Peanut Butter – You can use a natural creamy peanut butter or a thicker creamy peanut butter, such as Jif or Skippy versions.
Gluten Free Flour – Make sure the flour that you use contains xanthan gum. Also, you can swap out the gluten-free flour at a 1:1 ratio with regular all-purpose flour if you aren’t gluten-free.
Baking Soda and Baking Powder – The baking soda helps the cookies spread out, while the baking powder adds lift and a soft texture to the cookies.

Ingredients measured out to make the gf nutter butter cookies.

Shape And Mold Techniques

To make the classic “Nutter Butter” cookie shape, you will roll about 1 tsp of cookie dough into a ball. Place two dough balls next to each other and use a fork to flatten and create that iconic “criss-cross” shape. Since the two dough balls are flattened and touching, they will bake nicely into one cookie.

Another way to create the “Nutter Butter” cookie shape is using a cookie cutter. You would roll out the dough and easily cut out the cookie shape, and they would also have a “criss-cross” shape.

Baking Tips and Tricks

While these cookies are relatively simple and easy-to-make, there are a few things I can share to make sure the baking process goes flawless for you.

Do not over-mix the dough as that will take away the soft and chewy texture of the cookie.
When creating the cookie shape, make sure all the cookies are similar sizes to ensure that they bake evenly.
Do not over-bake the cookies (unless you like them crunchier). I love a soft cookie texture and keep a close eye on the baking time when they are just about done.
You want the peanut butter filling to be thick and spreadable. It should be soft enough that you can press the top cookie down without snapping it, but firm enough that it won’t squish out the sides of the cookie sandwich.

How to Make Gluten Free Nutter Butter Cookies

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.

Preheat the oven to 375 degrees F.
Make the peanut butter cookie dough.
Chill the dough.
From the Nutter Butter Cookie shapes.
Bake.
Make the filling while the cookies chill.
Once the cookies are chilled, form them into sandwiches.
Enjoy!

Both sugars and the softened butter are in the mixing bowl. — Add the butter and sugars to the bowl.

Butter and sugars creamed together in the mixing bowl. — Add the butter and sugars to the bowl.

Frequently Asked Questions

Can I use a different nut butter?

Yes, you can use a different nut or seed butter for this recipe, which is great if anyone has an allergy to peanuts. However, keep in mind that this swap can impact the flavor and texture of both the cookies and filling.

How do I know the cookies are done baking?

Remove the cookies from the oven when the edges turn a light golden-brown color. The tops of the cookies will have lost their glossy appearance and be set. Lastly, the center of the cookies should still feel slightly soft.

Can I use normal peanut butter as the filling?

Using plain peanut butter on its own works fine if you want a simpler, less-sweet, or healthier alternative.

What is the best way to store these Gluten Free Nutter Butter Cookies?

At room temperature: Store them in an airtight container on the counter for 3 to 4 days. However, they may dry out quicker than they would being stored in the fridge.
In the fridge: Place the completely cooled cookies in a sealed, airtight container and will remain fresh up to 1 week. Let them sit at room temperature for about an hour before eating if you prefer a softer texture or eat straight from the fridge.