I was a picky child—peanut butter sandwiches (no jelly), bagel bites, and toaster waffles were my staples. I also loved highly processed snacks, especially Nutter Butters. They were perfect: crunchy, salty, sweet, and full of peanut butter flavor. My love of peanut butter never faded. Anything with peanut butter still makes me melt, so I set out to create the best vegan Nutter Butters you can make at home.
Making a vegan, homemade version of this childhood favorite felt like a natural step in my mission: to make vegan living easy and satisfying without missing out on nostalgic treats. We all deserve an occasional indulgence, and these biscuits hit the spot without the artificial ingredients.
These bite-sized cookies are exactly what I hoped for: a healthier take on the original that still melts in your mouth. The recipe uses just ten ingredients total, including the filling, and takes about 20 minutes from start to finish. They’re a snack I feel good giving my daughter—made with simple ingredients I can pronounce, not a long list of chemicals.
These cookies come together quickly and bake in only about 10 minutes. They cool fast and are easy to fill with the simple peanut butter filling. Most of the ingredients are likely already in your pantry, so you can make a better, homemade alternative to the classic snack without much fuss. If you prefer, you can make larger cookies and press them together into a peanut-like shape, but I kept this version simple and quick—small rounds that still recall the peanut shape we loved. You’ll agree these are some of the best vegan Nutter Butters around.
- 1/2 C. Vegetable shortening
- 2/3 C. Organic sugar
- 2 Tbsp. Flax meal
- 3 Tbsp. Water
- 1/4 C. Natural peanut butter
- 1/2 C. Quick-cooking oats, processed into flour
- 1 C. All-purpose flour
- 1 tsp. Salt
- 1/2 C. Natural peanut butter
- 3/4 C. Powdered sugar
- 1 Tbsp. Vegan graham cracker crumbs
- 1 Tbsp. Almond milk
- 1 tsp. Salt
- Preheat oven to 325°F (160°C).
- In a large bowl, beat together the shortening and sugar until smooth.
- Make a flax “egg” by whisking flax meal and water together. Let it thicken for a minute, then add it to the shortening and sugar and beat until combined.
- Add the peanut butter, oat flour, all-purpose flour, and salt. Mix until the dough comes together into a firm ball.
- Roll teaspoon-sized balls of dough and place them on a prepared baking sheet. Flatten each with the tines of a fork, pressing in one direction and then crossing over to create a crisscross pattern.
- Bake at 325°F for 8–10 minutes, until set.
- While the cookies bake, prepare the filling by whipping the peanut butter, powdered sugar, graham crumbs, almond milk, and salt until smooth.
- Let the cookies cool completely, then pipe or spoon about 1/4–1/2 teaspoon of filling onto one cookie and sandwich with another.
- Enjoy!
- You may need two baking sheets to bake all the cookies at once.
- Store in an airtight container for a few days.
- If you don’t have a food processor, you can use store-bought oat flour instead of processing oats yourself.
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