Copycat Homemade Nutter Butter Cookies
If you grew up loving Nutter Butters, you’re going to flip for this homemade version. These crispy peanut butter sandwich cookies are packed with rich peanut flavor and filled with a creamy, naturally sweetened nut butter center. No special tools required—just simple ingredients, a baking sheet, and the tines of a fork.
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.