If you enjoy peanut butter, you’ll fall in love with these cookies. The dough is easy to handle. The cookies are sturdy enough to spread the filling without breaking, yet tender enough to bite. They are not too sweet and have the perfect amount of peanut butter flavor. As a bonus, they are dairy-free. My recipe testers for my cookbook described them as “fantastic”.
While gluten free nutter butter cookies do not exist, this recipe will surely meet your cravings. Not only do the original cookies contain wheat flour, they also contain graham flour. Sorghum flour is the closest to graham flour as well as wheat flour; therefore, this is what I used in this recipe.
Many of you have been asking for recipes that are lower in starch. I hope this one meets your needs. They make a crunchy cookie with a creamy peanut butter filling. You can make them softer by using the below tips below. Cut them out using whatever cookie cutter shapes you desire. How fun would they would be if you used a peanut-shaped cookie cutter? Enjoy!
Gluten Free Nutter Butter Cookies Recipe (Dairy-Free)
A dairy-free, gluten-free nutter butter style cookies recipe made with very little starch. Not too sweet, but crunchy. Make them softer using the tips provided.
For the Cookies:
- 1 cup sorghum flour
- 1/3 cup cornstarch, plus more for rolling
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup creamy peanut butter
- 2 tablespoons cooking oil
- 1/2 cup granulated sugar
- 2 egg yolks, at room temperature*
- 2-1/2 tablespoons water
- 1 teaspoon pure vanilla extract
For the Filling:
- 7 tablespoons natural, creamy peanut butter
- 1/2 cup + 1 tablespoon confectioners' sugar
- 1/4 teaspoon pure vanilla extract
- 3/4 teaspoon cooking oil, or as needed
To Make the Cookies:
- Preheat oven to 350°F. Line three baking sheets with parchment paper or lightly oil them. (If you do not have that many baking sheets, be sure to use cooled baking sheets for subsequent batches.)
- In a bowl, whisk together the sorghum flour, cornstarch, xanthan gum, salt, and baking soda; set aside.
- In a medium-size bowl, cream the peanut butter, oil, and sugar together until smooth.
- Add the flour mixture to the peanut butter mixture. Mix, using a rubber spatula, until thoroughly combined.
- Add the egg yolks, water, and vanilla, and stir until combined. Refrigerate the dough for 15 minutes.
- Roll out the dough on a lightly cornstarch-dusted silicone baking mat, or other smooth surface, between 1/16 and 1/8-inch thick. Refrigerate for at least 10 minutes or until firm.
- Dust the rolling pin and the top of the rolled out dough with cornstarch, as need. (You can also pat the dough out if you do not have a rolling pin.) Using a 2-inch round cookie or biscuit cutter, cut circles out of the dough. Slowly lift the scraps away using a butter knife. Using a frosting spatula or wide butter knife, lift the circles and transfer them to the prepared baking sheet, spacing about 1-1/2-inches apart. If desired, use the back of a fork and drag the tips vertically and horizontally to create a peanut-like texture. You may re-roll the scraps many times and cut out additional cookies.
- Bake the cookies for 8 to 11 minutes, depending upon thickness. For crunchy cookies, the edges of each cookie should be slightly golden brown. For softer cookies, do not allow the edges to turn brown. Remove from oven and transfer the cookies to a wire rack to cool completely.
To Make the Filling:
- In a clean mixing bowl, cream the peanut butter, confectioners’ sugar, and vanilla.
- Add 1/4 teaspoon of oil at a time, if needed, to absorb all of the confectioners' sugar.
- Spread this filling between two cooled cookies and sandwich together.
*You may substitute 2 tablespoons butter or 1 tablespoon granulated sugar plus 1 tablespoon vegetable shortening for the egg yolks.
As an alternative filling, you can fill them with either the agave caramel recipe, caramel fudge, or dulce de leche recipe.
To make softer cookies, use half starch and half flour, and substitute the oil for butter.
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