Healthy Homemade Nutter Butterz

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…

Healthy Homemade Nutter Butters (sugar free, gluten free, vegan)

Yield: 21 Nutter Butters


  • 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:
  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.


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:

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?

26 comments on “Healthy Homemade Nutter Butterz

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

  5. Yes please! These look and sound amazing.

  6. 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 🙂

    • dessertswithbenefits

      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!

  7. I’m in love! This was my favorite cookie growing up! Thanks so much. 🙂

  8. 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 😉

  9. 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?

  10. 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. 🙂

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

  12. 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.

    • 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!
      PS: YAY I’m so glad you like the Pumpkin Spice Syrup!!

  13. 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! 🙂

  14. 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! 🙂

  15. 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. :/

  16. 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!!!

    • Joy-
      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!!

  17. Awesome! I loved these as a kid. Can’t wait to try the recipe!

  18. Pingback: 10 Crowed Pleasing Plant Based Snacks | Keep Snacking On The Healthy Side! - Momma Green Bean

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