Vickys Nutter Butter Cookies, Gluten, Dairy, Egg & Soy-Free
Nutter Butter Cookies were first introduced in 1969 by Nabisco and have since become a popular treat for peanut butter lovers.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.
Vickys Nutter Butter Cookies, Gluten, Dairy, Egg & Soy-Free
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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In a large bowl, cream together the peanut butter, granulated sugar, brown sugar, and vanilla extract.
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In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt.
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Gradually add the dry ingredients to the peanut butter mixture, alternating with the non-dairy milk, until well combined.
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Roll the dough into 1-inch balls and place them on the prepared baking sheet.
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Use a fork to flatten each ball and create a crisscross pattern.
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Bake for 10 minutes, or until the edges are golden brown.
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Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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Once cooled, dust the cookies with powdered sugar.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
