Mar 1, 2013
Healthy Homemade Nutter Butterz
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.
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…
Healthy Homemade Nutter Butters (sugar free, gluten free, vegan)
- 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
- 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)
For the Cookies:
- In a small bowl, stir together the flax and 2 tbs of the coconut milk. Set aside to gel up.
- In a separate small bowl, stir together the brown rice flour and peanut flour.
- 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)
- 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.
- Form a dough ball and then flatten it into a disc. Wrap it with plastic wrap and refrigerate 20 minutes.
- Preheat oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper.
- 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.
- 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).
For the Filling and Icing:
- In a medium-sized bowl, stir together the peanut butter and coconut milk.
- Stir in the protein powder (should be thick like buttercream). Scoop into a piping bag with a small hole tip.
- Flip half of the completely cooled wafers. Pipe the icing, outlining wafers first, then fill it with more icing:
- *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.
- Place another wafer onto the iced wafer and press it gently.
- Ice the tops of the sandwiched cookies.
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
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:
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??
Ah, with these in sight, who needs Nabisco?