Description
These Healthier Nutter Butters are soft, chewy, and totally crave-worthy—without all the extra sugar and additives! Made with creamy peanut butter, a touch of maple syrup, and almond flour, they’re the perfect guilt-free treat for any peanut butter lover. #HealthyCookies #NutterButters #PeanutButterLovers #GlutenFreeDessert
Ingredients
Scale
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
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, stir together peanut butter, maple syrup, and vanilla extract until smooth.
- Add almond flour and baking powder, mixing until a soft dough forms.
- Roll dough into small balls (about 1 inch) and flatten into classic peanut-shaped cookies or rounds on the baking sheet.
- Bake for 8–10 minutes until lightly golden at the edges. Let cool completely on the baking sheet.
- Meanwhile, combine filling ingredients in a small bowl until smooth and creamy.
- Once cookies are cool, spread a small amount of filling on the bottom of one cookie and sandwich with another.
- Repeat with remaining cookies and enjoy immediately or store chilled for later.
Notes
- For a fun twist, add a pinch of sea salt on top before baking.
- These cookies store best in the fridge in an airtight container for up to 5 days.
- Make them vegan by ensuring your maple syrup is certified vegan and your peanut butter has no added dairy.
- You can double the recipe for a bigger batch—these disappear fast!
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 170
- Sugar: 5g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg