Vegan No Bake Nutter Butter Cookies

IMPORTANT -both the baked AND chocolate versions are at the bottom of recipe card!

let’s throw it back with my Vegan No Bake Nutter Butter Cookies! they’re going to bring back all kinds of feelings of nostalgia.

follow upbeetandkaleingitblog.com for EASY and delicious vegan recipes!

while the cookies i made are on the larger side, hence the small batch, you can make yours smaller to yield more cookies.

i was just feeling larger cookies this day but usually end up eating half when i want one!

Vegan No Bake Nutter Butter Cookies are really easy to make and you need minimal ingredients per usual.

the base of the cookies is made with oat flour and coconut flour. coconut flour adds such good flavor since it has a cake-like taste.

oh, and of course, you’re going to need peanut butter because that’s the star of this show.

the base and filling each call for 1/3 cup runny peanut butter.

the filling is a mixture of peanut butter, vegan cream cheese, vanilla extract and maple syrup.

also, i often get asked, what are some runny brands of peanut butter?

my favorites are whole foods 365 brand, sprouts brand, trader joe’s, crazy richards, and target’s brand.

personally, i think Vegan No Bake Nutter Butter Cookies should be stored in the freezer and thawed a bit before eating them.

however, you can store Vegan No Bake Nutter Butter Cookies in the fridge, i just don’t love the texture as much.

i think they’re best a little more firm- almost like ice cream cookies!

Vegan No Bake Nutter Butter Cookies are

gluten free with gluten free oat flour

easily portable

100 percent vegan

easy to make

freezer friendly

peanut butter can be subbed with another nut or seed butter

if you love my Vegan No Bake Nutter Butter Cookies, then try these other delicious recipes from upbeetandkaleingit!

Easy Vegan Blueberry Coffee Cake

Unbelievably Vegan Chocolate Chip Cupcakes

Vegan Banana and Oatmeal Chocolate Chip Cookies

Vegan and Gluten-Free Banana Cookie Cake

Lightened Up Vegan Lemon Cake

Healthier Vegan Protein Butterfinger Bars

Healthy Vegan Carrot Cake Baked Oats

Vegan Peanut Butter and Chia Jam Protein Cups

Vegan and Gluten-Free Vanilla Cake Donuts

Vegan and Gluten Free Coffee Cake Bread

Vegan Tahini Chocolate Chip Cupcakes

Healthy Vegan Snickerdoodle Cake

Vegan and Gluten Free Coffee Cake Muffins

Vegan and Gluten Free Peppermint Brownie Cake

High Protein Vegan Brookies

Semi-Homemade Vegan and GF Cookies and Cream Cake

Fudgy Vegan Brookie Cake Bread

are you going to make my Vegan No Bake Nutter Butter Cookies?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

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Vegan No Bake Nutter Butter Cookies

Recipe by MaryCourse: Cookies, Desserts
Servings

4

servings
Prep time

12

minutes

yields 4-7 cookies depending on size. i made large ones!

Ingredients No Bake Version

  • 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

Directions

  • 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.

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7 Responses

  1. I have to ask you how did you make the filling so light and fluffy? I used violife cream cheese and my filling did not look as nice and light and fluffy as yours. What’s your secret? 😊

  2. Hi! These look absolutely amazing and I will make them very soon! Is it ok to substitute the coconut flour for almond flour instead? If so, how much almond flour should I use instead of coconut?

    1. hi friend! that wouldn’t be a good 1:1 sub. are you able to get ahold of sunflower seed flour? oat could be a sub but the amount would have to be tweaked!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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