This recipe was originally published in 2015.
Editor’s note: Robin Ryberg’s The Ultimate Gluten-Free Cookie Book (Da Capo Lifelong Books, 2010) features 125 recipes of cookies, bars, brownies, holiday treats, and more, from chocolate chip classics to creations based on such favrorites as Oreos, Girl Scout cookies, and, yes, Nutter Butters. Here we present Ryberg’s recipe for gluten free Nutter Butter -style cookies that we know won’t disappoint.
A bent 2½-inch circle cookie cutter does a pretty good imitation of the peanut shape of Nutter Butter cookies. I prepared these gluten free “Nutter Butter” cookies on the first day of school, which left me alone in the kitchen. I had no one to share the excitement of a nearly perfect cookie. Dancing alone in my house was good, but these cookies are better than that!
Roben Ryberg is the author of The Ultimate Gluten-Free Cookie Book.Yields 24 cookies
- ¼ cup creamy peanut bitter (65 grams)
- 2 tablespoons oil, 20 grams
- ½ cup sugar, 100 grams
- I cup brown rice flour, 125 grams
- 1/3 cup cornstarch, 40 grams
- 2 egg yolks
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 2 ½ tablespoons water
- 6 tablespoons peanut butter, 100 grams
- ½ cup confectioners’ sugar 60 grams
- 1/4 teaspoon vanilla extract
- A few drops of water (only if needed)
1Preheat the oven to 350 degrees F. Lightly grease a cookie sheet.
2In a medium-size bowl, combine the peanut butter, oil, and sugar. Beat well. Add the brown rice flour and cornstarch and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well until the dough almost comes together. The dough will hold together when pressed in the hand and will be oily to the touch.
3Roll out the dough to 1/8-inch thickness. Use the back of a fork to crisscross wavy indentations (to mimic peanut texture). Use a 2-inch round or a cookie cutter bent into a peanut shape to cut the cookies. The dough is very easy to work with, but quite soft. Place the cutouts on the prepared pan.
4Beat the cookies for 10 to 12 minutes, until the edges just begin to brown. Let cool on wire racks.
5To prepare the filling, combine the peanut butters, confectioners’ sugar, and vanilla. Mix until creamy. Add a few drops of water, if necessary, to the mixture Spread the bottom of one cookie with a little filling and press it together with the bottom of another cookie. Repeat to make the other sandwiches.