Vegan No Bake Nutter Butters
A no bake peanut butter cookie layered with creamy peanut butter frosting.
Servings 15
Calories 153kcal
Ingredients
- 1 cup gluten free flour
- 2 tbsp vegan butter softened
- 1/4 cup honey
- 1/2 cup creamy peanut butter
Icing
- 1/4 cup creamy peanut butter
- 1/4 cup vegan butter softened
- 2 tbsp powdered sugar
Instructions
- In a medium bowl add all the icing ingredients, and beat with a mixer until whipped and smooth. Then place in the fridge.
- In a large bowl add the cookie ingredients. Mix until everything is evenly combined.
- Line a baking sheet lined with parchment paper. Roll the dough into heaping tbsp sized balls.
- Lightly press two peanut butter dough balls together and place on the baking sheet.
- Gently press a fork vertically and horizontally on each peanut butter ball to make a nutter butter shape.
- Place in the fridge for two hours for the dough to set.
- Add about 1 tbsp of icing onto one peanut butter cookie, and sandwich it with another cookie. Repeat with all the cookies and enjoy!
- Keep leftovers in the fridge for 3-5 days, or freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 153kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g