Gluten free peanut butter pretzels

This post gluten free peanut butter pretzels contain affiliate links. They taste just like Nutter Butters! If there’s a serious lack of peanut butter in your life, you should double up.

There’s always a time and a place for peanut butter cookie sandwiches stuffed with more peanut butter. Natural or homemade varieties are a little too oily. The cookie dough will be thick. Place them onto a baking sheet. Slightly flatten each cookie dough ball. Use the back of a measuring cup or drinking glass to gently press down on each dough ball. Beat the ingredients together until smooth.

No Chill Cookie Recipe This is a no-chill cookie recipe. No waiting around for cookie dough to chill! This dough is pretty sturdy and won’t over-spread in the oven, so that’s why it’s okay to skip the chilling step. What I like to do is take a measuring cup or the bottom of a glass and gently press the dough balls down before baking. Watch how I do this in the video above. I added the honey at the last minute and I’m so glad I did!

This peanut butter filling is super peanut buttery and doesn’t taste overly sweet like frosting. Rather, it’s like a very thick and smooth peanut butter. Honestly, it tastes good no matter how it’s slathered on. Line two large baking sheets with parchment paper or silicone baking mats. Whisk the flour, oats, baking soda, baking powder, and salt together until combined. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute.

Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. 3 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake for 10-11 minutes or until edges are lightly browned and appear set. Make the frosting: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the frosting ingredients together until combined and smooth. Spread the frosting onto the flat side of one cookie and sandwich with the other.