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’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!

  2. Do you know why my dough is so sticky? very difficult to form into balls and make lines in dough with fork.

    1. 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.

  3. 5 stars
    The cookies crumble for me – do you have any suggestions? I followed recipe and let them cool for 10 minutes! Thanks!