I think you can all guess by now that I love recreating my favorite childhood meals, snacks & desserts. I mean, everyone should be able to enjoy the foods they love, right? RIGHT. Except now that I’m more knowledgeable in the realm of food and being able to decipher unhealthy ingredients from nutrient-dense ingredients, it’s safe to say I’d rather make most things in my own kitchen where I’m able to choose what I add and leave out. This recipe might be one of my new go-to’s and it’s bringing me straight back to middle school!


And I promise they taste *just* like the real thing 😉 But without all the nasty oils, fillers and syrups. I mean, let’s actually take a look at the original Nutter Butters ingredient list:

….YIKES. High fructose corn syrup, inflammatory vegetable oils, sugars and artificial flavors?? No thank you! I’ve remade these decadent little peanut butter sandwiches using only 5 ingredients. And you can make them in under 30 minutes, too… it’s a win-win. You’re welcome.

The cookies are made with natural peanut butter (look for 1-2 ingredients: peanuts and sea salt), maple syrup (great natural sweetener), vanilla extract, almond flour (gluten-free and grain-free) and baking powder. If you’re allergic to almonds or want to swap the flour, try substituting 1/2 cup coconut flour, GF flour or others as these are more dense and you’ll need less than the recipe calls for. As for swapping peanut butter, feel free to use any nut or seed butter! Almond butter, cashew butter, sunbutter– anything should work.

When it comes to forming the cookies, I rolled them into little 1/2-1 inch balls and coupled them up on a parchment paper covered baking sheet. Then using a fork, gently press down on each ball in one direction, rotate 90 degrees, and repeat so you get criss-cross lines. If you’re having trouble with your fork sticking to the dough, try running it under water before each time you press down, or even dunking the fork in a small amount of coconut oil to prevent sticking.

Sit tight and bake for 10-14 minutes at 350 degrees F….

Create your filling mixture by combining 1/4 cup peanut butter and 1 tbsp maple syrup for a touch of sweetness. Once cookies have cooled (ugh, I know. Longest 10 minutes of your life). Spread the PB mixture on the bottom of one cookie and press together using a second cookie. There ya have it 😉 That’s it! Recipe makes 6-8 Nutter Butters, so you may want to double the batch.

Store in an airtight container at room temp or in the fridge.

Yum, enjoy!! Comment below if you’ve made– I’d love to hear what you think!

Homemade Nutter Butters

4.95 from 20 votes
By Rachael DeVaux
Prep: 30 minutes
Gluten-free, Dairy-free, Refined sugar-free


Peanut Butter Cookies

  • 1/2 cup natural creamy peanut butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2/3 cup almond flour
  • 1/2 tsp baking powder


  • 1/4 cup natural creamy peanut butter
  • 1 tbsp maple syrup


PB Cookies

  • Preheat oven to 350°F.
  • Mix together peanut butter, maple syrup and vanilla extract. Then fold in almond flour and baking powder. Roll dough into 1/2-1 inch balls and place two of them side by side on a parchment paper covered baking sheet. Repeat until you've used all the dough.
  • Use a fork to gently press down on each ball, then again 90 degrees the other direction, making criss cross lines.
  • Bake cookies for 10-14 minutes, or until slightly turning golden brown around the edges.
  • Once done, let cool completely, about 10 minutes.


  • Mix together peanut butter and maple syrup.
  • Once cookies have cooled, spread one cookie with filling mixture and press together with a second cookie. Enjoy!

what I used to make this recipe

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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Recipe Rating


  1. 5 stars
    I honestly don’t think there’s been a day when I haven’t had these since discovering this recipe post. I can’t do cane sugar and do not like the sickly sweet taste from generous amounts of coconut sugar or maple sugar in recipes; this sweet treat is the perfect amount of sweet! I even have reduced this to 1/8 c of maple syrup and plenty sweet still! Please create more *very* low sugar baked goods! Happy New Year to you!!!!!!!

  2. 5 stars
    Have these stashed 24/7 because I can’t get enough!
    Just used this recipe yet again and baked up the cookies separately rather than scoring them together. Sandwiched a layer of a quick vegan chocolate ganache & a layer of a simple vegan peanut butter mousse/whip between two rounds for THE PERFECT petite sandwich cookies for Christmas. Cheers!!

  3. 5 stars
    Pro tips- make sure you roll these with a touch of coconut oil on your hands & be sure to offer the parchment some as well before placing the shaped cookies atop. They should feel like taffy- sticky with no cracks- before placing on parchment & baking. If they appear to be tough or show any cracks before baking they will certainly be dry & crumbly which you DO NOT want! You will not need the full amount of almond flour here, just add gradually until the dough is able to take form and stay into ball-shape. DO NOT over-stir the wet ingredients! In fact, it’s best to place all wet ingredients in one bowl and begin slowly adding your almond flour & baking powder before you even begin to stir them alone. These are insanely addictive- the filling especially will have you swallowing the whole mix and having to make more for your lonely remaining cookies! So GOOD!!

  4. 5 stars
    So good. Originally made these for a friend, but I was so jealous that I didn’t make any for myself! To die for and so so cute.

  5. 5 stars
    So good! I found them hard to roll so I made it like a cookie skillet and added some chocolate chips on top. My brothers loved them too!

  6. This looks amazing! I’m allergic to almonds. How can I substitute coconut flour instead?
    Thank for your help!