Dairy-Free Homemade Nutter Butter Cookies
Soft, chewy, and loaded with rich peanut butter flavor, these Dairy-Free Homemade Nutter Butter Cookies are a delightful twist on the classic treat. Featuring creamy peanut butter, coconut oil, and a touch of unsweetened applesauce, this recipe skips the dairy without sacrificing indulgence. The cookies boast a perfect balance of sweetness and saltiness, paired with a luscious peanut butter filling that sandwiches them together for an irresistible dessert. Prepared in under 35 minutes, these cookies are easy to make and ideal for peanut butter lovers seeking a dairy-free option. Serve them as an after-dinner treat, pack them in lunchboxes, or enjoy them as a snack with your favorite plant-based milk! Perfect for anyone chasing homemade comfort food, these nutter butter cookies are destined to become a family favorite.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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.
Add the unsweetened applesauce to the wet mixture and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Scoop tablespoons of dough and roll into small balls. Place them on the prepared baking sheets about 2 inches apart.
Use a fork to flatten each ball of dough slightly and press a criss-cross pattern into the top.
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.
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.
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.
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
Calories |
7547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.1 g | 537% | |
| Saturated Fat | 237.4 g | 1187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4400 mg | 191% | |
| Total Carbohydrate | 899.9 g | 327% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 662.9 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3219 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
