Gluten-Free Nutter Butter Cookie Recipe From Childhood (2024)

FAQs

Why are my gluten-free cookies dry and crumbly? ›

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.

You need a binding agent in your gluten-free cookies recipe; otherwise, your cookies will fall apart. Some flour blends may already contain a binding agent, so double-check the list of ingredients. If it doesn't, you can add flaxseeds, xanthan gum, or guar gum.

Is it Gluten Free? No.

11- Make sure your baking soda and/or baking powder are fresh. These are the leavening agents in your cookie recipe and if they are no longer active, your cookies won't puff up and may spread more. Try a fresh container if they've been open longer than 3 months.

Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.

Let the batter or dough "rest" 30 minutes before baking. This gives the flours time to absorb moisture and soften, minimizing that gritty texture.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

Texture Troubleshooting

Mushy or gummy: Lower the temperature and increase the cooking time. Crumbly: Increase the binder, like xanthan gum or psyllium husk. Gritty or thin: Rest the batter 30 minutes before baking.

Why your toothpick may be lying. With gluten-free baking, we use a combination of gluten-free flours, starches, and a binder (like xanthan gum). These ingredients take longer to set than regular gluten-containing flour, meaning they may remain slightly “gummy” or sticky until they have cooled.

Gluten-free offerings include original Oreos, double stuf, and mint. Gluten-free Oreos are certified gluten-free, meaning that they meet the FDA standard of containing less than 20 ppm of gluten. If you have celiac disease or a gluten sensitivity, Oreo gluten-free cookies are safe to eat.

What ingredients are in Nutter butter cookies? ›

INGREDIENTS: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SUGAR, PEANUT BUTTER (ROASTED PEANUTS, CORN SYRUP SOLIDS, HYDROGENATED VEGETABLE OIL {RAPESEED, COTTONSEED, AND SOYBEAN OILS}, SALT, PEANUT OIL), SOYBEAN AND/OR CANOLA OIL, ...

Nutter Butter is an American sandwich cookie brand, first introduced in 1969 and currently owned by Nabisco, which is a subsidiary of Mondelez International. It is claimed to be the best-selling U.S. peanut butter sandwich cookie, with around a billion estimated to be eaten every year.

Binding agents (such as xanthan gum, guar gum, or flax) help give gluten-free baked goods the elasticity needed to create structure — so if your favorite gluten-free flour mix doesn't contain one, you'll probably want to add one.

Flavor Differences

All gluten-free flours have a different taste. Some gluten-free flours are naturally sweet, some are nutty, while others have a strong flavor. When you're just getting started baking gluten-free, experiment with as many different flours as you can.

Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

Let Your Dough Chill Out

Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble.

4. Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly. 5.

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.