Vegan No Bake Nutter Butter Cookies
yields 4-7 cookies depending on size. i made large ones!
Servings 4 servings
Calories 300kcal
Ingredients
ORIGINAL VERSION
- 1/4 cup coconut flour
- 1 cup gluten free oat flour
- 1/4 cup maple syrup
- 1/3 cup + 1 tbsp runny peanut butter
- 1/4 cup + 2-3 tbsp dairy free milk
- 1 tsp vanilla extract
filling
- 1/3 cup runny peanut butter
- 1/3 cup vegan cream cheese
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
CHOCOLATE VERSION
- 1/4 cup cocoa powder
- 1 cup gluten free oat flour
- 2 tbsp coconut flour
- 1/3 cup maple syrup
- 1/3 cup + 1 tbsp runny peanut butter
- 1/4 cup dairy free milk
- 1 tsp vanilla extract
- filling (used my brownie cheesecake cream cheese but ANY chocolate frosting or chocolate filling will work) you could also mix 8 ounces vegan cream cheese with 2 tbsp cocoa powder and a few tbsp maple syrup PUMPKIN SPICE VERSION 1/4 cup coconut flour 1 cup gluten free oat flour 1/4 cup maple syrup 1/3 cup + 1 tbsp runny peanut butter 1/2 cup pumpkin purée 1 tsp pumpkin pie spice 1 tsp vanilla extract filling 1/3 cup runny peanut butter 1/3 cup vegan cream cheese 2 tbsp maple syrup
GINGERBREAD VERSION
- ORIGINAL VERSION 1/4 cup coconut flour 1 cup gluten free oat flour 1/8 cup molasses 1/4 cup maple syrup 1/3 cup + 1 tbsp runny peanut butter 1/4 cup + 2-3 tbsp dairy free milk 1 tsp vanilla extract 1 tsp cinnamon dash of nutmeg, allspice, ginger, cloves filling 1/3 cup runny peanut butter 1/3 cup vegan cream cheese 2 tbsp maple syrup 1/2 tsp vanilla extract
Instructions
- mix the base ingredients together until a thick dough forms.
- form the dough into balls and then slightly flatten. mold two flattened cookies into one cookie by pressing together the edges.
- place in the freezer for 30 minutes.
- mix the filling ingredients together and let it set in the fridge for an hour or so.
- then, add the filling to the cookies and place another one on top. store in the freezer in an airtight container and thaw a bit before eating.