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Peanut Butter-Lover's Nutter Butters

Cook (and Total) Time includes about 10 minutes of cooling before assembling cookies.
These Peanut Butter-Lover’s Nutter Butters are just as good, if not better, than the originals. Made from scratch using only 5 ingredients, they’re a gluten-free, dairy-free, and refined sugar-free treat you’ll want to keep stocked at all times!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 - 10 sandwich cookies
Author Rachael DeVaux

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.