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… 😉
Just as delicious as the storebought 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!
- 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
- 90g (¾ cup) Peanut Flour
- ⅔ cup Water
- 1 tsp Vanilla Crème-Flavored Stevia Extract
- 64g (¼ cup) Natural Peanut Butter
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.
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!
Store in an airtight container in the fridge for up to 1 week.
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??
With love and good eats,