If you grew up loving classic Nutter Butters, you’re going to be obsessed with this healthy homemade version. These gluten-free, dairy-free peanut butter sandwich cookies are soft, chewy, naturally sweetened, and made with simple, real-food ingredients.
Unlike the store-bought version, these are refined sugar-free, made with better-for-you ingredients, and packed with rich peanut butter flavor—making them the perfect healthier dessert or snack.
Whether you’re looking for a healthy cookie recipe, a nostalgic treat, or a high-protein sweet snack, these homemade Nutter Butters check every box.
As a die-hard peanut butter lover, specifically a Nutter Butter-enthusiast, this homemade version was a must-make in the RGE repertoire. They even make an appearance in my first cookbook, Rachael’s Good Eats – had to include ‘em!
The Best Peanut Butter Cookie
One of the things I love most about recipe creating, is re-creating my favorite childhood meals, snacks and sweets with better-for-you ingredients.
Growing up, I was obsessed with the OG’s. Whether it was after sports, or as a treat in my school lunch or at home, I couldn’t get enough.
But now I know better than to indulge in all the processed foods that are loaded with all the inflammatory oils, high-fructose corn syrups, and more.
Why You’ll Love These Healthy Nutter Butters
- Gluten-free & dairy-free
- Refined sugar-free (naturally sweetened!)
- Made with simple pantry ingredients
- Soft, chewy texture with creamy peanut butter filling
- Perfect for meal prep, snacks, or dessert
- Healthier twist on a classic childhood favorite
Better-For-You Homemade Nutter Butters (Easy, Gluten-Free Treat)
These better-for-you homemade Nutter Butters are the perfect mix of nostalgic flavor and wholesome ingredients. Made with simple pantry staples, this gluten-free, dairy-free cookie recipe comes together in just about 30 minutes—from mixing the dough to assembling the creamy peanut butter filling.
This recipe is quick, easy, and family-friendly, making it a fun option for baking with kids or prepping a healthier dessert during the week. Whether you’re craving a peanut butter treat, looking for a healthier cookie alternative, or need a crowd-pleasing dessert for a gathering, these homemade Nutter Butters deliver every time.
Ingredients for Homemade Nutter Butters
Cookies:
- Unsweetened creamy peanut butter
- Maple syrup
- Vanilla extract
- Almond flour
- Baking powder
Filling:
- Unsweetened creamy peanut butter
- Maple syrup
How to Make Healthy Nutter Butter Cookies
Step 1: Make the Cookie Dough
In a mixing bowl, combine peanut butter, egg, coconut sugar, and vanilla until smooth. Stir in almond flour, baking soda, and salt until a soft dough forms.
Step 2: Shape the Cookies
Roll dough into small balls, then gently shape into an oval (that classic Nutter Butter look!). Use a fork to create a crisscross pattern.
Step 3: Bake
Bake at 350°F for 8–10 minutes, or until lightly golden. Let cool completely before assembling.
Step 4: Make the Filling
Mix together peanut butter, maple syrup, coconut oil, and vanilla until smooth and creamy.
Step 5: Assemble
Spread filling onto one cookie and top with another to create a sandwich.
What I Used To Make This Recipe
Substitutions & Variations
- Nut-free: Swap peanut butter for sunflower seed butter
- Low sugar: Reduce coconut sugar slightly or use a monk fruit blend
- Extra protein: Add a scoop of your favorite vanilla protein powder to the filling
- Crunchy texture: Use crunchy peanut butter for added texture
Storage Tips
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 1 week
- Freeze for up to 2 months (great for meal prep!)
Frequently Asked Questions
Are These Nutter Butters Healthy?
These are a healthier alternative to traditional Nutter Butters because they are:
- Made without refined sugar
- Naturally gluten-free
- Made with wholesome fats and protein from peanut butter
- Free from preservatives and artificial ingredients
They’re still a treat—but one you can feel better about enjoying.
Can I make these vegan?
Yes! Swap the egg for a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Can I use a different flour?
Almond flour works best, but you can try oat flour—just note the texture may vary.
Are these good for meal prep?
Absolutely. These cookies store well and make a great grab-and-go snack or dessert.
MORE, EASY-TO-MAKE, BETTER-FOR-YOU DESSERTS:
Tahini Chocolate Chunk Cookies
Healthy Homemade Nutter Butters
Ingredients
Cookies
- 1/2 cup unsweetened creamy peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2/3 cup almond flour
- 1/2 teaspoon baking powder
Filling
- 1/4 cup unsweetened creamy peanut butter
- 1 tablespoon maple syrup
Instructions
Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together the peanut butter, maple syrup, and vanilla until smooth. Add the almond flour and baking powder, and stir to combine, pressing out any clumps of flour.
- Using your hands, roll the dough into ½ – 1-inch balls. Arrange them on the prepared baking sheet in pairs, placing the two tightly next to each other (but leaving space between the pairs). You want the dough balls in each pair to slightly overlap so the two cookies bake together to make a peanut shape.
- Use a fork to gently press down on each ball in one direction, then 90 degrees in the other direction, forming crisscross lines.Tip: if needed to prevent the fork from sticking to the dough, try running it under water, or dunking it in a small amount of coconut oil, before you press down each time.
- Bake the cookies for 10-14 minutes, until they're just beginning to turn golden brown at the edges.
- Transfer the baking sheet to a cooling rack, and allow the cookies to cool completely, at least 10 minutes.
To Fill, Assemble, and Store
- In a medium-sized bowl, whisk together the peanut butter and maple syrup until smooth.
- Turn one of the baked cookie pairs upside down. Spread about 1 tablespoon of the filling on the bottom of that pair, then press another cookie pair on top (the filling doesn't have to spread all the way to the edges). Repeat with the remaining filling and cookies.
- Serve immediately, or keep in an airtight container at room temperature for up to 5 days.
Can you freeze these??
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!!!!!!!
Have these stashed 24/7 because I can’t get enough!
OBSESSED😍😍
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!!
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!!
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.
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!
Delicious, so glad we finally tried them. What a treat!
This looks amazing! I’m allergic to almonds. How can I substitute coconut flour instead?
Thank for your help!