These Homemade Nutter Butters are gluten free, dairy free, and full of clean ingredients. They taste better than the originals are are thicker & creamier too! You only need 4 simple ingredients that you probably already have on hand. These are also high protein and low carb. These are honestly so much fun to make and you can get creative with this recipe by trying different nut butters! I hope you give these a try and love them as much as I do. Be sure to try my Peanut Butter Blossom Cookies as well!
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What You Will Need
- Peanut Butter – 1/3 cup of smooth almond butter. My favorite is by Prozis. Use the code code KATIE10 for 10% off!
- Maple Syrup – 1/4 cup + 1 tbsp. cup maple syrup. I use the brand Lakanto because it is sweetened with monk fruit and lower in calories. If you use pure maple syrup, adjust the macros below accordingly.
- Almond Flour – 1 cup of almond flour, fine.
- Salt – If your peanut butter is not salted, add 1/2 tsp.
How To Make Them
- Preheat your oven to 350°F Line a small baking sheet with parchment paper.
- Mix all of the cookie ingredients together in a medium sized bowl.
- Roll cookie dough out into 28 balls. Smash slightly. Place the cookie dough balls in pairs (touching – slightly mash them together to stick) on your baking sheet.
- Gently press down on the cookie dough balls with a fork to create a # pattern in the dough.
- Bake the cookies for 10 minutes. Cool completely!! This is important or they will break easily.
- Mix together the peanut butter filling. Spread onto each cookie then create your cookie sandwiches by pressing 2 cookies together. Immediately dig in!
How to Store Leftovers
Store your leftover nutter butters in an air tight container at room temperature or in your fridge for up to a week.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Homemade Nutter Butters (Gluten Free, Dairy Free)
These Homemade Nutter Butters are gluten free, dairy free, and full of clean ingredients. They taste better than the originals are are thicker & creamier too! You only need 4 simple ingredients that you probably already have on hand. These are also high protein and low carb. These are honestly so much fun to make and you can get creative with this recipe by trying different nut butters! I hope you give these a try and love them as much as I do. Be sure to try my Peanut Butter Blossom Cookies as well!
Ingredients
For the Cookies:
For the Filling:
Instructions
-
Preheat your oven to 350°F Line a small baking sheet with parchment paper.
-
Mix all of the cookie ingredients together in a medium sized bowl.
-
Roll cookie dough out into 28 balls. Smash slightly. Place the cookie dough balls in pairs (touching - slightly mash them together to stick) on your baking sheet.
-
Gently press down on the cookie dough balls with a fork to create a # pattern in the dough.
-
Bake the cookies for 10 minutes. Cool completely!! This is important or they will break easily.
-
Mix together the peanut butter filling. Spread onto each cookie then create your cookie sandwiches by pressing 2 cookies together. Immediately dig in!
Serving Size 1 cookie (two cookies + filling)
Servings 7
- Amount Per Serving
- Calories 232kcal
- % Daily Value *
- Total Fat 19.5g30%
- Saturated Fat 3g15%
- Sodium 298.2mg13%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 4.5g18%
- Sugars 2.7g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.