When it comes to Nutter Butters, there are two essentials: peanut butter and peanut butter. Yes, you read that right. For the dry ingredients, baking soda gives them a little rise and slight crunchiness, while sea salt adds flavor. A trio of gluten-free flours (almond, oat, and arrowroot) combine for the perfect amount of structure and crumbliness. To create a classic Nutter Butter cookie shape, we roll balls of dough, place them next to each other, and use a fork to press down and create hatch marks and join them together. Then into the oven they go! I had a bit less starch at home, so used 1/3 cup (part potato starch, part corn starch). The texture is great, nice and fluffy, a bit crumbly. As for the taste – kind of good, but not the best I have ever had (as it usually is with MB recipes