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!
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!
Store in an airtight container in the fridge for up to 1 week.
Healthy Homemade Nutter Butters
Amount Per Serving (1 serving = 1 Nutter Butter)
Calories 80Calories from Fat 36
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.