Homemade Nutter Butters
Happy National Peanut Butter Lover’s Day!  To celebrate, I am posting a pretty darned good recipe.  Do I have to mention that it is packed with peanut butter?  It’s in the cookie, it’s in the filling, and it’s in the icing.
Homemade Nutter Butters
One bite of these and you’ll be hooked.  You will wonder how (and why) Nutter Butters are still on the grocery store shelves.  This homemade version is both sweet and salty, chewy with a slight crunch from the cookie, and incredibly addictive.  You will not stop at one.  Let me repeat, you will not. stop. at. one.
You will stop at like, seventeen or eighteen…
Homemade Nutter Butters

Yield: 21 Nutter Butters

Ingredients

    Cookies:
  • 10g (1.5 tbs) Ground Flaxseed
  • 7 tbs Light Coconut Milk (canned), divided
  • 56g (1/4 cup + 2 tsp) Butter Flavor Spectrum Organics Shortening, room temp
  • 32g (2 tbs) Natural Peanut Butter (the drippy kind)
  • 2 tsp Vanilla Extract
  • 144g (3/4 cup) Granulated Erythritol (or dry sweetener of choice)
  • 1/2 tsp Baking Powder
  • 1/3 tsp Salt
  • 110g (1/2 cup + 3 tbs) Brown Rice Flour
  • 60g (1/2 cup) Peanut Flour
  • Filling and Icing:
  • 64g (1/4 cup) Natural Peanut Butter
  • 1/4 cup + 3 tbs Light Coconut Milk (canned)
  • 42g (2 scoops) Vanilla Brown Rice Protein Powder (I used SunWarrior; or powdered erythritol)

Instructions

    For the Cookies:
  1. In a small bowl, stir together the flax and 2 tbs of the coconut milk. Set aside to gel up.
  2. In a separate small bowl, stir together the brown rice flour and peanut flour.
  3. In a large bowl, stir together the shortening, PB and vanilla. Then stir in the erythritol, baking powder and salt (should form a grainy PB paste)
  4. Stir the flax gel into the PB paste, then fold in the rice/peanut flour. Add the remaining coconut milk 1 tbs at a time, folding the crumbly mixture until it forms a cohesive dough.
  5. Form a dough ball and then flatten it into a disc. Wrap it with plastic wrap and refrigerate 20 minutes.
  6. Preheat oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper.
  7. Roll the disc of dough between 2 sheets of parchment paper until 1/8" thick. Use this cookie cutter and slide a thin/sharp pie server under the dough to transfer it to the baking sheet, line them on the sheet 2" apart.
  8. Bake ~10 minutes, or until edges are slightly golden, then carefully slide the wafers onto a wire cooling rack to cool completely (they will be somewhat soft right out of the oven, but will harden as they cool).
  9. For the Filling and Icing:
  10. In a medium-sized bowl, stir together the peanut butter and coconut milk.
  11. Stir in the protein powder (should be thick like buttercream). Scoop into a piping bag with a small hole tip.
  12. Flip half of the completely cooled wafers. Pipe the icing, outlining wafers first, then fill it with more icing:
  13. *You should actually fill the cookies with twice as much filling as shown here. I had a lot of icing leftover and had to reopen all the cookies and fill them more. My hand was hurting (as I am not used to piping!) so I didn't take more pictures of the sandwiching process.
  14. Place another wafer onto the iced wafer and press it gently.
  15. Ice the tops of the sandwiched cookies.

Notes

These Nutter Butters last for a few days, but have the best flavor and texture when they are fresh.

This recipe is: sugar free, high protein, gluten free, vegan!

Recipe adapted from: Serious Eats

http://dessertswithbenefits.com/homemade-nutter-butters/
These homemade Nutter Butters are not only better than the storebought kinds because they are homemade, but because they are healthy, nutritious and good for you.  They are filled with protein from the peanuts, brown rice flour and icing, healthy fats and lack of added sugar.  So much better than Nabisco, right?  These are the storebought Nutter Butter ingredients:
Homemade Nutter Butters
Ew, ew, ew.  Bleached flour, sugar, hydrogenated oil, high fructose corn syrup…  oh my goodness.  WHY didn’t I flip over the package and read the ingredient list when I was younger??
Homemade Nutter Butters
Ah, with these in sight, who needs Nabisco?

Labels: Brown-Rice-Flour, Brown-Rice-Protein, Coconut-Milk, Cookies-and-Crackers, DIY, Eggless, Erythritol, Flax, Gluten-Free, High-Protein, Peanut-Butter, Peanut-Flour, Sugar-Free, Vegan

Comments (18)

  1. The Vegan Cookie Fairy: March 2, 2013

    I had never heard of these before (grew up in Belgium, we had Speculoos, not Nutter Butters!) but OMG THEY LOOK FAB. I wouldn’t eat them if they were made with all those disgusting ingredients you listed but your version? Simply mouth-watering.

  2. Nutter Butters were one of my favorite cookies as a kid. This is brilliant!!

  3. These are GORGEOUS-and I bet they taste like a bjillion times better than storebought!

  4. Angela @ Canned Time: March 2, 2013

    They look perfect! I love Nutter Butters but don’t think I’d have the skill to do all this work…love them.

  5. katie: March 2, 2013

    Yes please! These look and sound amazing.

  6. Sarah: March 4, 2013

    Is the coconut milk essential to this recipe or could that be replaced with another dairy-free milk? My boyfriend strongly dislikes coconut and can taste even one drop of coconut milk :)

  7. dessertswithbenefits: March 5, 2013

    Trust me Angela, I have NO baking skills and pulled these off. If I can do it, you can do it!

  8. dessertswithbenefits: March 5, 2013

    You can use any milk you like, I just used coconut milk because it was all I had on hand that day. Almond milk would be great in these :) I hope you like the recipe!

  9. Monique: March 7, 2013

    I’m in love! This was my favorite cookie growing up! Thanks so much. :-)

  10. Karielyn: March 7, 2013

    Oh my…Nutter Butters are the one bad treat my husband cannot leave behind. I’ve tried to make a homemade, healthier version before but they just didn’t come out well at all. These look just like the real ones and the ingredient list is perfect! Thank you SO SO much…my family loves you ;)

  11. Ashley: April 25, 2013

    I have been to every whole foods, natural grocery, regular grocery, health store, farmer’s market, and even specialty stores in my area and I cannot find peanut flour anywhere! Then a thought hit me and I wondered “Could I use PB2 in place of the peanut flour until I get my order of peanut flour off amazon shipped to me?” I’m in a time crunch and thought it could work but I haven’t tried it yet. What do you think?

  12. Cortni@YakkaFIT: April 29, 2013

    These look amazing! I can’t wait to try, I used to love these, and now it grosses me out to think of what I was actually eating. :)

  13. April: July 29, 2013

    Could I ask where you bought your frosting bags/tips? Thanks! Can’t wait to give these a try :)

  14. dessertswithbenefits: July 31, 2013

    April-
    I use this frosting kit: http://astore.amazon.com/chockohlawtay-20/detail/B000LNQ73K
    And I use the smallest circle tip to frosting and ice these Nutter Butters :)
    I hope you like the recipe!!
    -Jess

  15. Belle: July 20, 2014

    Ooooh. Living in Ireland, I’ve lived my life nutter butter free!! I wonder what they’re like… I want to try making these nowww!!

    Quick qs – can you use your “Double peanut butter” in any of your recipes? I made that today – love that its so peanuty and still low calorie!!

    And, is there any sub for the protein powder (other than powdered erythritol which we dont have here in silly ireland!!!)

    Love your stuff so much! the pumpkin pie syrup is AAAAAAAAAAAMAZING.
    xxx

  16. dessertswithbenefits: July 21, 2014

    Belle-
    Yes, you should definitely try the recipe soon! They’re delicious and suuuuper peanut buttery :)
    I wouldn’t recommend using my Double Peanut Butter in any baked recipes, but for no-bake recipes, it should work just fine!
    As for the brown rice protein powder, there isn’t a really good substitute… but soy protein powder, or even hemp protein powder might work? Extra erythritol won’t work very well because the protein powder thickens up the frosting really well. I would recommend omitting the coconut milk and protein powder and just using the peanut butter mixed with about 1/2-1 cup of powdered erythritol :)
    I hope you like the Healthy Nutter Butters!
    -Jess
    PS: YAY I’m so glad you like the Pumpkin Spice Syrup!!

  17. Belle: July 21, 2014

    Hey!

    Just letting you know i made them this morning :) And i used normal PB in the recipe, and in the frosting recipe i DID use your double peanut butter and it worked NO PROBLEM! I dont have that protein poweder but i did have a different brand vanilla protein powder – worked grand just turned the frosting GREEN!! I also used a low fat butter and it worked no problem. Your recipes are always absolutely perfect – amazing. Never cease to impress me, lady! Please please pleaseeeee make another chocolate cookie (like the oreos!) recipe soon – i LOVE cocoa powder, cant get enough of the stuff!

    Just thought id let you know how i got on :)

    All the best, always,
    Belle

  18. dessertswithbenefits: July 22, 2014

    Belle-
    OH MY GOSH YAY!! I’m so glad you made the recipe and the frosting turned out okay. Did you use hemp protein or Vega protein? Whenever I use Vega’s protein powder it turns things green! And that’s totally fine with me, but everyone else seems to get freaking out haha :)
    I did post an Oreo recipe quite a while back, and they were great and all, but the chocolate cookies were crunchy. I’ve tried remaking them time and time again but no luck. I’ll definitely keep working on it though! :)
    -Jess

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