For those who love the classic Nutter Butter cookies but need to avoid gluten due to celiac disease, gluten sensitivity, or personal dietary preferences, gluten-free Nutter Butter cookies are a game-changer. These cookies offer the same delightful peanut butter flavor and crunchy texture but without the gluten. In this blog post, we’ll explore everything you need to know about making and enjoying gluten-free Nutter Butter cookies, including recipes, tips, and FAQs.
Gluten-free diets have become increasingly popular, not just for those with celiac disease but also for individuals seeking healthier eating habits. Gluten-free Nutter Butter cookies are a perfect treat for anyone looking to indulge without compromising their dietary needs. These cookies are made with gluten-free flours, such as almond flour or oat flour, and are often lower in refined sugars, making them a healthier alternative to traditional cookies.
To make gluten-free Nutter Butter cookies, you’ll need a few key ingredients. Here’s a list of what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Gluten-free flour blend | 1 ½ cups | Use a blend of almond flour, oat flour, or a pre-made gluten-free flour mix. |
| Peanut butter | 1 cup | Use natural peanut butter without added sugars or oils. |
| Butter (or vegan butter) | ½ cup | Softened to room temperature. |
| Sugar | ½ cup | You can use coconut sugar or a sugar substitute for a healthier option. |
| Egg | 1 | For binding the dough. |
| Vanilla extract | 1 tsp | For added flavor. |
| Baking powder | 1 tsp | To help the cookies rise. |
| Salt | ½ tsp | To enhance the flavors. |
Now that you have your ingredients ready, let’s dive into the step-by-step process of making gluten-free Nutter Butter cookies.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
Add the peanut butter to the butter mixture and mix until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
Using a cookie scoop or your hands, shape the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with a fork, creating a crisscross pattern on top.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Making gluten-free cookies can be a bit tricky, but with these tips, you’ll achieve perfect results every time:
Yes, you can substitute peanut butter with almond butter, cashew butter, or any other nut butter of your choice. Just keep in mind that the flavor will vary depending on the nut butter you use.
This recipe can be made vegan by using a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of a regular egg and using vegan butter.
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Yes, you can use a sugar substitute like stevia or erythritol to make these cookies sugar-free. Just be sure to adjust the quantity according to the sweetness level you prefer.
Gluten-free Nutter Butter cookies are a delicious and healthy alternative to the classic treat. With the right ingredients and a little bit of care, you can enjoy these cookies without worrying about gluten. Whether you’re baking for yourself, your family, or friends, these cookies are sure to be a hit. So, preheat your oven, gather your ingredients, and get ready to enjoy a batch of homemade gluten-free Nutter Butter cookies!
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