Healthy Homemade Nutter Butters
Just as delicious as the store-bought kinds but made without the corn syrup and trans fats, these healthy Homemade Nutter Butters will blow your mind!
This DIY recipe is sugar free, high protein, gluten free, dairy free, and vegan too. To celebrate such a baking feat, I am posting the delicious recipe. Do I even 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. You will SURELY fall in love with these Homemade Nutter Butters 🙂
One bite and you’ll be hooked. You’ll wonder how (and why) Nutter Butters are still on the grocery store shelves. This homemade version is both salty and sweet, chewy with a slight crunch, and incredibly addictive. You cannot (and will not) stop at one.
Let me repeat: you will not. stop. at. one.
You will stop at like, seven… or eighteen… 😉
Healthy Homemade Nutter Butters
Ingredients
Cookies:
- 14g (2 tbs) Ground Flaxseed
- 7 tbs Water
- 128g (½ cup) Natural Peanut Butter (the drippy kind)
- 2 tsp Vanilla Extract
- 144g (¾ cup) Granulated Erythritol
- 90g (¾ cup) Oat Flour
- 90g (¾ cup) Peanut Flour
- ½ tsp Double-Acting Baking Powder
- ¼ tsp Salt
Filling and Icing:
- 90g (¾ cup) Peanut Flour
- ⅔ cup Water
- 1 tsp Vanilla Crème-Flavored Stevia Extract
- 64g (¼ cup) Natural Peanut Butter
Instructions
For the Cookies:
- In a stand mixer bowl fitted with a beater attachment, add the flax and water. Mix on low speed for a few seconds, then turn the mixer off.
- Add the peanut butter and vanilla extract and return to low speed. When fully incorporated, add in the erythritol.
- While that mixes, prepare the dry ingredients. In a large bowl, whisk together the oat flour, peanut flour, baking powder, and salt.
- Add the dry ingredients to the stand mixer and mix until it forms a cohesive dough.
- Preheat the oven to 350 degrees Fahrenheit.
- Roll ¼ of the dough in between 2 Silpats until ⅛" thick. Use a peanut-shaped cookie cutter (I used this one) to punch shapes out of the dough. Remove the dough around the shapes, leaving the cutouts on the Silpat. Transfer the Silpat onto a baking sheet and bake for 8-9 minutes, or until the edges brown slightly (watch them to make sure they don't burn!)
- While the first tray bakes, roll out another ¼ of the dough (if you don't have another Silpat, you can use a sheet of parchment paper instead). Repeat until all of the dough is used up.
For the Filling and Icing:
- In a medium-sized bowl, whisk together the peanut flour, water, and stevia extract. When smooth, whisk in the peanut butter.
- Scoop the mixture into a piping bag fitted with a small round tip.
- Flip half of the completely cooled wafers. Pipe the icing, outlining wafers first, then fill it with more icing. Place another wafer onto the iced wafer and gently press it together. Ice the tops of the sandwiched cookies. Serve and enjoy!
Recipe Notes
These Homemade Nutter Butters are better than store-bought, not only because they are homemade, but because they are good for you!
They are filled with protein, thanks to the peanut flour, peanut butter, and oats, and contain healthy fats and zero added sugar.
In case you were curious, here is the ingredient list for the store-bought kind:
Ew, ew, ew. Bleached flour, white sugar, hydrogenated oil (aka trans fats), high fructose corn syrup… oh my goodness. WHY didn’t I flip over the package and read the ingredient list when I was younger and used to eat these all the time??
Ah, with these in sight, who needs those highly processed prepackaged ones??
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With love and good eats,
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– Jess
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Indulge − no strings attached!
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.
Nutter Butters were one of my favorite cookies as a kid. This is brilliant!!
These are GORGEOUS-and I bet they taste like a bjillion times better than storebought!
They look perfect! I love Nutter Butters but don’t think I’d have the skill to do all this work…love them.
Trust me Angela, I have NO baking skills and pulled these off. If I can do it, you can do it!
Yes please! These look and sound amazing.
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 🙂
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!
I’m in love! This was my favorite cookie growing up! Thanks so much. 🙂
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 😉
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?
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. 🙂
Could I ask where you bought your frosting bags/tips? Thanks! Can’t wait to give these a try 🙂
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
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!!
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
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
Oh i made those oreos, too! they were DELICIOUS!! Fantastic – i LOVED them crunchy!!! they were SO easy to make, too! The protein powder i used was SpiruTein (you know that one?) it was all i had. But alas, i invested in SunWarrior. Its pretty good, though i made ice cream with it the other day and it tasted like, well chalk. So that didnt work!! I popped it in my smoothie though the other day and its good! Any other suggestions with how to use it, in a fun way? I dont wanna just mix it with milk for a boring smoothie – i like doing interesting things!! (currently making my own vanilla powder…waiting on the beans to dry up – nearly done! 🙂
YAY I’m so happy you liked the Oreos too!
Yes, I’ve heard of SpiruTein… that was actually my first protein powder ever! The green color was a bit scary but it’s easy to get used to 🙂
Brown rice protein powder takes a little getting used to… lots of trial and error needed! It needs a ton of other stuff with it to avoid that chalky texture. I’m glad adding it to smoothies helped!
The only way I use brown rice protein powder now is in frostings and protein bars 🙂
Here are my brown rice protein powder recipes: http://dessertswithbenefits.flywheelsites.com/category/brown-rice-protein/
Hope this helps!
-Jess
What can I use in place of the peanut flour? I am having a hard time finding it at any of the stores in my city. :/
I’m afraid there is no replacement for the peanut flour. It adds peanut butter flavor and acts as a binder, like flour. I buy peanut flour online because it’s cheapest 🙂
-Jess
I finally got around to buying peanut flour online! I am ready to make these this weekend, but saw that the recipe calls for 2 scoops of brown rice protein powder. How many tbsp is that equal to? Thank you! So excited about making these!!!
Yay! I absolutely ADORE peanut flour, it’s sooo good 😀
2 scoops of the brown rice protein powder should be roughly 5 tbs. I would recommend using a kitchen scale for this recipe though, brown rice protein and peanut flour pack pretty easily into measuring cups and can result in a different outcome. Anyways, I hope you like the recipe!!
-Jess
Awesome! I loved these as a kid. Can’t wait to try the recipe!
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These look delicious. I’ll have to find something to sub for rice flour though as I’m sticking to a low-carb diet. Almond flour may have to suffice. Can’t wait to try them!
Just tried these and they are delicious. Thank you very much for the recipe. I have been wanting to make nutter butter since I can’t get them in Canada. The cookies didn’t come out crunchy though. Any tips on how to get it crunchy?
These cookies should have a slight crunch… did you make sure to bake them long enough? Maybe next time add a minute or so to the baking time 🙂
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Fun fact, I never knew that Nutter Butters were accidentally vegan until this year. Something in my mind always believed they’d have milk or egg in them. BOY am I THRILLED they don’t! I seriously love these cookies. Even more so, I love that you created a healthy take on them–now I can enjoy them more often with more nutrient-dense foods! Peanut flour is an ingredient I have to purchase anyways. I’m obsessed with it in its entirety! Fantastic to work with in smoothies and in baking, of course!
I honestly didn’t realize they were vegan either! I’m glad you appreciate the peanut flour recipes 🙂 And I hope you get to try this recipe!!
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Like many of the folks who commented here, Nutter Butter cookies were a favorite of mine growing up. I appreciate that you developed a recipe that is gluten free. I want to try this recipe, but I cannot eat oat flour. Can I substitute Bob’s Redmill 1 to 1 gluten free flour for the oat flour? Also, I do not like the taste of Erithritol. Is there something else you can recommend to substitute for it? Otherwise I might just use coconut sugar. Thank you!