Dairy-Free Homemade Nutter Butter Cookies
Indulge in the nostalgic flavors of these Dairy-Free Homemade Nutter Butter Cookies, a delightful twist on the classic peanut butter sandwich cookie tailored for a dairy-free lifestyle. This recipe combines creamy peanut butter, coconut oil, and a touch of unsweetened applesauce to create soft, melt-in-your-mouth cookies with just the right balance of sweetness. Each cookie is sandwiched with a rich, velvety filling of extra creamy peanut butter whipped with powdered sugar, making them irresistibly creamy and textured. With simple ingredients, a quick 20-minute prep, and a bake time of just 12 minutes, these cookies are perfect for weeknight desserts or special occasions. Whether you're catering to dietary needs or just craving a wholesome treat, these dairy-free nutter butter cookies are easy to make, naturally indulgent, and sure to be the hit of any table!
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Ingredients
- 1 cup creamy peanut butter
- 1 cup coconut oil
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened applesauce
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup extra creamy peanut butter
- 1.5 cups powdered sugar
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, combine the peanut butter, coconut oil, brown sugar, granulated sugar, and vanilla extract. Use an electric mixer on medium speed to blend the ingredients until smooth and creamy.
Step 3
Add the unsweetened applesauce to the wet mixture and mix until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Step 5
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6
Scoop tablespoons of dough and roll into small balls. Place them on the prepared baking sheets about 2 inches apart.
Step 7
Use a fork to flatten each ball of dough slightly and press a criss-cross pattern into the top.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 9
While the cookies are cooling, prepare the filling by mixing the extra creamy peanut butter with the powdered sugar in a bowl until smooth and spreadable.
Step 10
Once the cookies are thoroughly cooled, spread about a teaspoon of the filling onto the flat side of half of the cookies. Top with the remaining cookies to form sandwiches.
Step 11
Enjoy your dairy-free homemade nutter butter cookies. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (1483.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7070.7 |
| Total Fat 402.2g | 0% |
| Saturated Fat 218.5g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4494.4mg | 0% |
| Total Carbohydrate 801.0g | 0% |
| Dietary Fiber 30.1g | 0% |
| Total Sugars 562.6g | |
| Protein 113.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 384.8mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 2775.6mg | 0% |
Source of Calories