Homemade Nutter Butter Cookies
Love Nutter Butters? These Homemade Nutter Butter Cookies are made with just 3 simple ingredients, vegan, gluten-free, oil-free, egg-free, refined sugar-free, and packed with peanut butter flavor! A better-for-you twist on the childhood classic. Ready in 15 minutes!
Nutter Butters were one of my favorite after-school snacks growing up. If I wasn’t spooning peanut butter straight from the jar or munching on peanut butter cookies, you would find me reaching for a sleeve of Nutter Butters.
These homemade nutter butter cookies bring back all those nostalgic flavors, but without all the yucky, unnecessary ingredients. Instead, this better-for-you version is made with just 3 simple ingredients (plus salt and vanilla).
Featured Comment
I have made these 3 times in the past week. They are AMAZING!! It is extremely challenging to find healthy recipes that are both sugar-free and delicious. I appreciate you so much!!
– Myah
Table of Contents
The almond flour gives the cookies a melt-in-your-mouth texture, and the creamy peanut butter filling sandwiched between the cookies takes them to the next level. The result? Soft, chewy, sweet, peanut butter sandwich cookies that will take you right back to your childhood!
Why You’ll Love These Homemade Nutter Butters
If you loved Nutter Butters growing up, you’re going to love these homemade Nutter Butter cookies!
- Made with just 3 simple ingredients (plus salt + vanilla)
- Peanut butter lovers dream
- Easy to make + bakes in 10 minutes
- Vegan, gluten-free, oil-free, egg-free, and refined sugar-free
- Perfect for snacking or dessert
Ingredients Needed
Just a few simple ingredients are needed to make these homemade Nutter Butter cookies!
- Almond Flour: Creates that soft, melt-in-your-mouth cookie texture. A few readers have successfully substituted the almond flour for 3/4 cup oat flour.
- Peanut Butter: Use a runny, all-natural peanut butter. The only ingredients should be peanuts (and possibly salt).
- Maple Syrup: Adds natural sweetness.
- Vanilla Extract: Optional, but it adds a warm depth of flavor.
- Salt: Optional, but just a pinch helps bring out all the flavors.
Substitutions & Variations
- Almond Flour: A few readers have had success swapping the almond flour for ¾ cup oat flour. I don’t recommend using coconut flour or all-purpose flour here, as they absorb moisture very differently and will affect the final result.
- Peanut Butter: Any nut butter works: almond, cashew, or hazelnut.
- Maple Syrup: Swap for agave. Honey also works, but it won’t be vegan.
- Chocolate Lover: Drizzle or dip the cookies in melted chocolate.
- Make mini sandwich cookies: Roll smaller dough balls to create bite-sized Nutter Butters!
How to Make Homemade Nutter Butter Cookies (Step-by-Step)
Scroll down to the recipe card to get the full recipe with measurements!
- Preheat and prep: Preheat the oven to 350°F and line a baking sheet with parchment paper. Add the almond flour, peanut butter, maple syrup, vanilla extract, and salt to a small bowl
- Mix the ingredients: Using a spoon or a spatula, mix all of the ingredients together until a smooth dough forms.
- Shape the cookies: Use a miniature cookie scoop to scoop about 1 tablespoon of dough. Place two balls next to each other on the baking sheet so they touch, forming a peanut shape.
- Create the hatch pattern: Use a fork to gently press down and create a crosshatch pattern. Tip: dip your fork in water so it doesn’t stick to the dough.
- Bake the cookies: Bake for 9–10 minutes, or until lightly golden around the edges. The cookies will be soft when they come out of the oven — this is normal — they will firm up as they cool.
- Add the filling: Once the cookies are completely cooled, spread about 2 teaspoons of peanut butter onto one cookie and sandwich another cookie on top. Enjoy!
Megan’s Tips
- Use runny peanut butter. Runny peanut butter usually has just one ingredient, peanuts (and sometimes salt), which mixes easily into the dough to create the softest cookie texture.
- Sticky dough? If the dough feels too sticky, refrigerate it for 10–15 minutes to make it easier to handle. You can also lightly wet your hands when shaping the dough and dip your fork in water so it doesn’t stick.
- Don’t overbake. The cookies will look soft when they come out of the oven, but that’s completely normal! They will firm up as they cool.
- Let the cookies cool completely. This helps prevent them from breaking so you can easily add the peanut butter filling.
How to Store Homemade Nutter Butter Cookies
I love storing these at room temperature for the softest bite! Here are a few options for storing them:
- At room temperature: Store in an airtight container for about 3 days.
- In the fridge: Store in an airtight container in the fridge for up to 1 week.
- In the freezer: Pop the cookies into a freezer-safe container for up to 2 months. Just let them thaw at room temperature before enjoying!
Frequently Asked Questions
A few readers have had success swapping the almond flour for ¾ cup oat flour. I don’t recommend using coconut flour or all-purpose flour here, as they absorb moisture very differently and will affect the final result.
Agave or honey will work, but honey will make them non-vegan.
More Childhood Recipes You’ll Love
If you loved these homemade Nutter Butters, try these nostalgic treats next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Homemade Nutter Butter Cookies
Ingredients
- 1 cup almond flour
- ½ cup peanut butter, runny, plus more for filling
- ⅓ cup maple syrup
- ½ teaspoon vanilla extract, optional but recommended
- pinch of salt, optional but recommended
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the ingredients: Add the almond flour, peanut butter, maple syrup, vanilla extract, and salt (if using) to a small bowl. Using a spoon or a spatula, mix all of the ingredients together until a smooth dough forms.
- Shape the cookies: Use a miniature cookie scoop to scoop about 1 tablespoon of dough. Place two balls next to each other on the baking sheet so they touch, forming a peanut shape.
- Create the hatch pattern: Use a fork to gently press down and create a crosshatch pattern. Tip: dip your fork in water so it doesn’t stick to the dough.
- Bake the cookies: Bake for 9–10 minutes, or until lightly golden around the edges. The cookies will be soft when they come out of the oven — this is normal — they will firm up as they cool.
Video
Notes
- Use runny peanut butter. Runny peanut butter usually has just one ingredient, peanuts (and sometimes salt), which mixes easily into the dough to create the softest cookie texture.
- Sticky dough? If the dough feels too sticky, refrigerate it for 10–15 minutes to make it easier to handle. You can also lightly wet your hands when shaping the dough and dip your fork in water so it doesn’t stick.
- Don’t overbake. The cookies will look soft when they come out of the oven, but that’s completely normal! They will firm up as they cool.
- Let the cookies cool completely. This helps prevent them from breaking so you can easily add the peanut butter filling.
- Inspired by veggiekins.
- Nutritional information is for 1 nutter butter cookie (the two cookies sandwiched with peanut butter filling)
Love this. It’s soft and the flavor doesn’t disappoint. Made this for my coworkers and myself. Who are gluten sensitive.
So happy to hear these nutter butters were a hit! Thanks for sharing 🙂
I have made these 3 times in the past week. They are AMAZING!! It is extremely challenging to find healthy recipes that are both sugar-free and delicious. I appreciate you so much!!
Aww, I’m so happy to hear that, thanks for sharing Myah! I hope you try some more recipes 🙂
My son is nut free, would sun butter (creamy) bake the same ? Also GF flour or cassava instead of almond if we don’t have oat ?
Hi Shelby! Sunflower seed butter would work great. I haven’t tested the recipe with other flours, so I can’t say for sure how it might affect the texture or flavor. If you have oats on hand, you can easily blend them into oat flour. Let me know if you try it😊
These are perfect 🙂 any idea about the shelf life? Currently they are gobbled too quick but I want to make a bigger batch. Thank you! <3
I’m so happy you love them! Yay for a bigger batch. Store them in an air tight container on the counter for 3-5 days, or in the fridge for up to a week. 🙂
Can’t believe how easy this recipe is for how mauve flavor is packed it! Normally cookie recipes require a dozen ingredients and take so long to make. I made these and the fudge stripe cookies in 30min! Absolutely love these.
Aww yay I’m SO happy to hear that ☺️ hope you continue making them!
These are incredibly delicious! Nice and crunchy on the outside and moist on the inside. I threw them in the fridge so the peanut butter inside would firm up. Used chunky PB to make the cookies and they’re a hit!
I’m so glad you liked them, Gabby! Thanks for sharing ☺️ they’re a big hit in our home, too!
This nutter butter cookie recipe is just what I needed for a quick and healthy treat! I just switched to a gluten free diet and this was the perfect way to still enjoy my favorite things! Also Megan is very kind and super helpful if you have any questions about her recipes. 10/10 recommend trying these cookies and following along on her page!
Awww thank you so much for the sweet comment, Alaina! I’m so glad you liked them, I hope you’ll continue making them ☺️
These cookies are so Delicious! They surprisingly taste just like the actual store bought cookies.
(But these are healthy!)
Thanks so much for sharing this recipe! I will be making these for every holiday too! Yum!!
I’m so happy you enjoyed them! Your holiday guests will be very lucky! Thanks so much for the great review.
Absolutely FANTASTIC! I love how delicious these are as well as protein packed and super filling! Such an easy, fun, sweet recipe.
So glad you loved them, Annie! Thank you for sharing ☺️
Absolutely delicious!! I was thrillllled with how easy and quick they were to make! Spoon mixed, didn’t even have to dirty the beaters 🙂
I’m so excited you loved them! Yess, we love a clean & easy recipe!
Where is that recipe for that filling?
Hi Linda, I just use peanut butter for the filling, about 2 tsp of peanut butter filled in between each cookie. It is referenced in the recipe as “plus more for filling”. Enjoy!