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!
HEALTHIER NUTTER BUTTERS.
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
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
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
Any idea how long they stay fresh / shelf life?
Rachael Devaux says
They’ll last about 3-4 days on the counter, then you can transfer them to the fridge or freezer to keep them longer. But to be honest, good luck keeping them longer than a few days! haha
Sarah Vorreiter says
So. Good. Love recipes with few ingredients and all stuff I have in my pantry! Thx!
Ummmm I’m kicking myself for waiting this many weeks before making these. LIFE. Easiest recipe ever and omg are they good!
Can you sub almond butter or another nut butter in these?
Tanvi, I saw on Rachael’s Instagram on this recipe, she said you can sub with other nut butters!
Tanvi Mago says
Oh awesome thank you!!!
Made them last night for my protein, since I only had a salad for dinner😜! They were yummy and easy to make!
Delicious, and so simple to make! Thanks for the great recipe!
Can I use a sub for almond flour? Allergies:(
Really nice little simple treat that came together quick, I dipped some of the halves in a coconut oil and cocoa sauce and let cool.
I didn’t have maple syrup on hand so I used Agave nectar, about 2/3 amount of what the recipe called for so as to not make it too sweet. They tasted fantastic. Thanks!
I think I made my balls a little too big, I only got 4 nutbutters out of these 😂 but these were so good! I’m def going to try melting down a cacao bar and some coconut oil and dipping them in that next time
I just HAVE to comment. This recipe is too good to be true. I ate 3/6 of them myself and I could go for more tbh. You are the queen of healthy and delicious! I make your raw mars bars all the time, my brother even requested them for his birthday (mind you, he’s 26). And now this! Thank you so much for making me look cool when I make these amazing recipes 😏
How can a recipe be this easy AND this delicious?! Will definitely be making these again!!!!
Hi! Do you happen to have the nutritional info ? Thanks so much these are tasttyyyyy
Annie Rau says
These are amazing! They really achieve that nutter butter taste. These will be a go-to cookie recipe!
How many does this make?
The cookies crumble for me – do you have any suggestions? I followed recipe and let them cool for 10 minutes! Thanks!
Do you know why my dough is so sticky? very difficult to form into balls and make lines in dough with fork.
Nut butters without all the other traditional cooking ingredients makes a lot of the healthier alternatives sticky. I just make sure my hands are a little wet forming balls and that my fork is a little wet in creating crosses. Just a tiny bit of cold water between cookies, not dripping.
I’ve missed nutter butters so much and of course Rachael is coming to the rescue with this drool-worthy recipe. The consistency is soft and decadent and it’s such an easy sandwich cookie to make. I subbed almond butter instead of pb and it was beyond perfect. Thanks Rachael!
I just made these! They are soooooooo yummy and crazy easy to make! Plus, the ingredients are staples in my house! Everyone who tried them said they tasted even better than nutter butter cookies. Thank you for the best cookie recipe!
These were SO YUMMY! Do u know the calorie count per nutter butter? Thanks – Nala
Sandy Williams says
What can be a substitute for maple syrup? I am diabetic and maple syrup has 50 grams of sugar!
I’ve made these so many times and they never get old! Even my little cousin who is a picky eater loves them. I’ve also dipped half of the cookie and chocolate and that was also amazing!
THESE ARE INSANE. Literally might be the best cookie I’ve made! So so yummy and taste better than the real thing. The cookie is perfectly soft and I could eat the filling with a spoon. I love that they’re 5 simple ingredients and so easy to whip up! Thank you Rachael!!!!
This looks amazing! I’m allergic to almonds. How can I substitute coconut flour instead?
Thank for your help!
Delicious, so glad we finally tried them. What a treat!
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!
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.