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These Healthy Nutter Butters are gluten free, vegan, lower carb, and low sugar. They’re the perfect, easy homemade version of a classic, nostalgic treat! With just three ingredients, these cookies are crisp on the outside with a smooth peanut butter filling. They taste just like the real deal, you’ll never want the store-bought option again!
Nutter Butters are one of my absolute favorite nostalgic sweets. I’m a big fan of anything with peanut butter and these cookies are a peanut butter lovers DREAM. When I saw Wholesomely Sophia share a healthier version in her “better than store-bought” series, I was hooked. I love recreating childhood favorites as healthier versions, like my Cosmic Brownie Protein Bars, Homemade Butterfingers, and Healthier Crunch Bars. But I was shocked that I hadn’t made a healthier Nutter Butter yet and I was inspired! I took my Peanut Butter Cookie recipe and made a few adjustments to transform them into this recipe and all I can say is, I wish I had done it sooner 😍
They’re perfectly salty, crunchy on the outside, with a smooth filling that melts in your mouth with every bite. It really can’t get better than that… or can it? A classic Nutter Butter has a long list of ingredients, so many additives, sugars, fillers, and who knows what else. But with this recipe, you can satisfy your cravings and know that you’re fueling your body with nutrient dense, whole food ingredients that will help you feel your best AND curb that nostalgic sweet tooth. These are only made with THREE ingredients – peanut butter, almond flour, and maple syrup. That’s it! No added sugars, colors, etc. and a nice balance of carbs and healthy fats to keep blood sugar more stable.
This is probably one of my favorites I’ve made in a while! I’ve been keeping a batch stashed in my freezer for my afternoon daily sweet treat. They’re great to make for friends and family, gatherings, meal prep, etc. My family has been just as hooked as I have and didn’t know at first that they were a better for you version! I’m sure they’ll become a staple for you too 🙌
Why You’ll Love These
- Super simple – Three ingredients, bake for eight minutes, add filling, make into sandwiches, and enjoy!
- Swap the nut butters – For anyone that doesn’t like peanut butter or might have allergies, you can follow this recipe and use any other nut/seed butter instead. Almond nutter butters anyone?
- Kid-approved – These are a great way to encourage more whole foods while still having a fun, delicious treat! They’ll never know how healthy these really are and they’re easy enough to make together.
- Dietary friendly – These are gluten free, vegan, lower carb, low sugar, refined sugar free,
What You’ll Need
- Peanut butter – I use an Organic natural peanut butter so peanuts are the only ingredient and it’s a runny, smooth consistency. You’ll need enough for both the cookie dough and the filling.
- Almond flour – This helps give the fluffy consistency and bakes really well. I haven’t tried this with any other flour and substituting can be tricky!
- Maple syrup – If you’re not vegan you can also use honey or another similar liquid sweetener!
How To Make
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine all of the ingredients until a thick dough forms.
- For each cookie, use a cookie scoop and scoop about one tablespoon per half. Roll each half into a ball, place next to each other to make an eight shape – just like a classic Nutter Butter shape! Repeat until all of the dough is used. (Tip: Make sure to leave a couple of inches between each cookie.)
- Gently press down a criss-cross pattern with the back of a fork on each half.
- Bake for eight to ten minutes, until golden brown and edges are slightly crisp. Let them cool completely on the baking sheet.
- Once cooled, spread peanut butter on half of the cookies. Then place the plain halves on top to make sandwiches.
- Option to place the cookies in the freezer for a few minutes until the peanut butter filling has fully set and is less runny. Enjoy! (Tip: Natural peanut butter is more runny so I like to freeze mine a little to let it harden.)
Recommended Tools
- Parchment paper
- Large baking sheet
- Glass mixing bowls
- Silicone spatula
- Cookie scoop
- Stainless steel measuring cups and spoons
More Healthier Homemade Favorites
Hostess Cupcake Baked Oatmeal (Gluten Free)
Homemade Paydays (Gluten Free, Vegan)
Healthy Reese’s Eggs (Gluten Free, Vegan)
Healthy Nutter Butters (Gluten Free, Vegan)
Ingredients
- 1/2 cup peanut butter
- 1/4 cup maple syrup (or honey if not vegan)
- 1 cup almond flour
Cookie Filling
- peanut butter (as little or as much as you like!)
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Mix together cookie ingredients until a thick dough forms.
- For each cookie, use a cookie scoop and scoop about 1 tbsp per half. Roll each half into a ball, place next to each other to make an “8” shape. (Just like a classic nutter butter shape!) Repeat until all dough is used.
- Gently press down criss-cross with a fork on each half.
- Bake for 8-10 min until golden brown. Let them cool completely.
- Once cooled, spread peanut butter on half of the cookies. Place the plain halves on top to make a sandwich.
- Option to place in the freezer for a few minutes until they fully set and filling isn’t as runny. Enjoy!
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