Why You’ll Love This Recipe
Nutter Butter cookies were one of the few packaged treats my mom kept around when I was a kid. We always wondered how to make them ourselves—those signature peanut shapes with that sweet, salty peanut butter filling felt impossible to recreate. Turns out, they’re quite easy to make at home with simple ingredients and a few helpful techniques.
This version uses almond flour and maple syrup for a minimally processed, gluten-free base that bakes up crispy on the outside and tender inside. No need for soybean oils or corn syrup solids—just natural peanut butter and a little flaky salt to balance the sweetness. You can even skip the sandwich step and enjoy them as soft peanut butter cookies, perfect for snacking or packing in lunches.
And if you’re a peanut butter fan, check out my No Bake Peanut Butter Bars!
Ingredients You’ll Need
- Blanched almond flour – Forms the base of the cookie dough, giving it a tender, chewy texture without gluten.
- Maple syrup (or honey) – Naturally sweetens the cookies and helps bind the dough.
- Peanut butter – Use a thick, creamy peanut butter for best results. Stir natural peanut butter well to reincorporate any oils.
- Salt – Especially important if your peanut butter is unsalted. Balances sweetness and deepens flavor.
- Extra nut butter (for filling) – After baking, this becomes the creamy peanut butter filling between two cookies.
- Flaky salt – A sprinkle on top adds visual appeal and enhances that nostalgic sweet-salty flavor.
If you’re peanut-free, feel free to swap in almond, cashew, or sunflower seed butter. For a single-cookie option, skip the sandwiching and enjoy them as soft, round peanut butter cookies.
How to Make Nutter Butter Cookies
Step 1: Preheat the oven to 350°F. Line a baking sheet with unbleached parchment paper. In a large or medium bowl, combine almond flour, maple syrup, and peanut butter. Mix until a soft, pliable cookie dough forms.
Step 2: Use a heaping teaspoon or cookie scoop to portion out balls of dough. Roll each ball, then press two together to form a peanut shape. Place them on the baking sheet.
Step 3: Use the tines of a fork to gently flatten and create a criss-cross or crosshatch pattern. Wipe the fork clean occasionally to prevent sticking. Sprinkle lightly with flaky sea salt.
Step 4: Bake for about 12 minutes, or until golden and set. Let the cookies cool completely on the sheet—moving them too early may cause them to break.
Step 5: Once cooled, spread peanut butter or your nut butter of choice onto the flat side of one cookie, then sandwich with another. Press gently to seal.
Try my No-Bake Chocolate Peanut Butter Oat Bars or Salted Flourless Chocolate Chunk Cookies for more delicious treats.
Expert Tips
- For evenly shaped cookies, roll the dough into smooth balls before pressing together.
- If your dough feels dry or crumbly, a splash of warm water or extra nut butter can help.
- Letting the cookies cool on the sheet pan helps them set without crumbling.
- To achieve that classic “store-bought” Nutter Butter flavor, look for creamy peanut butter with a hint of salt and no added sugar.
Storage Tips
Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. If you plan to freeze them, assemble after thawing to maintain the crispness.
Recipe FAQs
Use almond flour and bake until golden. Let them cool fully before sandwiching.
Creamy, natural peanut butter with minimal oil separation. Stir well before measuring
They’re already gluten-free! For a vegan version, stick with maple syrup and make sure your nut butter is plant-based.
Overbaking can lead to brittleness. Underbaking or using overly oily peanut butter can cause softness.
Chill it first or stir in a tablespoon of almond flour or powdered peanut butter to firm it up.
These healthier homemade Nutter Butter cookies are a nostalgic treat with none of the overly processed ingredients. Whether you shape them into classic peanuts or keep it simple with round cookies, they’re a fun and delicious project for peanut butter fans of all ages.
More Easy Dessert Recipes
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Copycat Homemade Nutter Butter Cookies
Ingredients
- 1 cup blanched almond flour
- 1/3 cup pure maple syrup, or honey
- ½ cup peanut butter or nut butter of choice, I used organic creamy peanut butter
- Add a pinch of salt if your nut butter is unsalted
- Extra nut butter for inside – peanut butter, almond, hazelnut, etc.
- flaky salt
Instructions
- Preheat oven to 350 degrees and line a sheet pan with unbleached parchment paper.
- In a large bowl, combine almond flour, maple syrup and nut butter.
- Use a heaping teaspoon to measure the mixture and roll into balls. Connect two of the balls together on the parchment paper. To create a hatch pattern, press down on them with a fork (you may need to wipe the fork clean after a bit if it gets sticky). Sprinkle with flaky salt.
- Bake for about 12 minutes.
- Remove the cookies from the oven and let cool completely on the sheet pan. Do not move them until they have cooled completely.
- Once cooled, spread additional nut butter of choice on the backside. Sandwich two of the cookies together to create the nutter butter.
Notes
- For evenly shaped cookies, roll the dough into smooth balls before pressing together.
- If your dough feels dry or crumbly, a splash of warm water or extra nut butter can help.
- Letting the cookies cool on the sheet pan helps them set without crumbling.
- To achieve that classic “store-bought” Nutter Butter flavor, look for creamy peanut butter with a hint of salt and no added sugar.
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