These Healthy Homemade Nutter Butter Cookies are everything you love about the classic—but with real ingredients you can feel good about. Gluten-free, dairy-free, naturally sweetened, vegan, and packed with that nostalgic peanut buttery goodness.
They’re soft, chewy, sweet, and salty all in one bite. Best part? No weird fillers or processed junk—just 4 simple pantry staples and a quick bake time.
These Nutter Butter Cookies are also high in protein and very carb friendly. They are so nostaligic and bring back so many childhood memories. 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!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You Should Ditch Store-Bought Nutter Butters
Store-bought Nutter Butters, while nostalgic and delicious, aren’t exactly a healthy choice—and here’s why:
- Highly Processed Ingredients
- The ingredient list includes refined white flour, high fructose corn syrup, hydrogenated oils, and artificial flavors—none of which provide nutritional value.
- Seed & Hydrogenated Oils (Trans Fats)
- These are often used to extend shelf life but are linked to increased inflammation and heart disease.
- High Sugar Content
- A single serving (just 2 cookies) has around 11g of added sugar, mostly from processed sources like corn syrup and refined white sugar.
- Refined Carbs with No Fiber
- White flour and sugar spike your blood sugar and leave you feeling hungry again shortly after.
- Artificial Additives & Preservatives
- Includes emulsifiers and flavor enhancers that may disrupt gut health and hormone balance.
- Lack of Nutrients
Why You’ll Love These Healthy Nutter Butters
- Just 5 real-food ingredients
- No dairy, gluten, or refined sugar
- Naturally sweetened
- Kid-friendly and lunchbox safe
- Freezer-friendly
- High in healthy fats and protein from nut butter and almond flour
What You Will Need
- Peanut Butter – 1/3 cup of smooth, creamy peanut butter.
- 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.
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, stir together the peanut butter, maple syrup, almond flour, and salt until a thick dough forms.
- Roll the dough into 28 small balls. Lightly press each ball to flatten just a bit, then pair them up and press the edges together so they bake as one piece.
- Use a fork to gently press a crisscross (#) pattern on top of each cookie sandwich.
- Bake for 10 minutes until golden around the edges. Let them cool completely before handling—this step is key so they don’t fall apart!
- While cooling, mix together a few spoonfuls of peanut butter for the filling. Once cookies are cool, spread the filling on the flat side of one and sandwich it with another.
- Enjoy immediately, or store for later—if they last that long.
How to Store Leftovers
Store your leftover nutter butter cookies in an air tight container at room temperature or in your fridge for 5-6 days.
FAQs
Can I make these nut-free?
You can try sunflower seed butter as a substitute, but the flavor profile will definitely change.
Do these have to be refrigerated?
Not necessarily, but they’ll keep best in the fridge for up to 5–6 days in an airtight container. You can also freeze them!
Can I use a different flour?
This recipe is developed for almond flour specifically. Coconut flour won’t work here, but oat flour may be a decent swap if you’re okay with a slightly different texture.
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!
These healthy homemade Nutter Butters are a nostalgic treat made clean and simple. They come together fast, taste unreal, and are perfect for keeping in your freezer for whenever that cookie craving hits. Just another reason to ditch the processed snacks and go homemade!
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Healthy Nutter Butter Cookies (Gluten Free, Dairy Free)
Description
These better-for-you Nutter Butters are everything you love about the classic—but with real ingredients you can feel good about. Gluten-free, dairy-free, naturally sweetened, vegan, and packed with that nostalgic peanut buttery goodness.
Ingredients
For the Cookies:
For the Filling:
Instructions
-
Preheat your oven to 350°F Line a small baking sheet with parchment paper.
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Mix all of the cookie ingredients together in a medium sized bowl.
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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.
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Gently press down on the cookie dough balls with a fork to create a # pattern in the dough.
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Bake the cookies for 10 minutes. Cool completely!! This is important or they will break easily.
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Mix together the peanut butter filling. Spread onto each cookie then create your cookie sandwiches by pressing 2 cookies together. Immediately dig in!
Nutrition Facts
Nutrition Facts
Servings 7
Serving Size 1 cookie (two cookies + filling)
- 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.
