Get the Recipe: Gluten Free Nutter Butters
These gluten free Nutter Butter cookies are delicious and fun! Light and crisp cookies hold a creamy peanut butter center, delivering the classic rich flavor and nostalgic joy. So fun for kids and adults!
Ingredients
- ½ cup all-natural creamy peanut butter
- ⅓ cup pure maple syrup
- 1 cup almond flour
- ⅓ cup all-natural creamy peanut butter, for the filling
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a mixing bowl, combine the peanut butter, maple syrup, and almond flour. Stir together.
- Roll the dough into ½ inch sized balls. Place 2 balls next to each other on the lined pan. Continue for the remaining dough.
- Gently press down on each ball with a fork, creating a criss-cross pattern.
- Next, bake for 10 to 12 minutes or until just set around the edges.
- Remove the pan from the oven.
- Once the cookies are fully cooled, spread peanut butter on half the cookies. Top with the other half of the cookies. Serve!
Notes
- Use all natural creamy peanut butter made from only peanuts and salt.
- The dough balls should be pretty small. Bigger cookies tend to break apart in this recipe.
- Bake until the cookies are no longer gooey.
- Allow the cookies to fully cool before spreading peanut butter on top.
- Store in an airtight container for up to 4 days at room temperature.
Calories: 368kcal, Carbohydrates: 24g, Protein: 12g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Sodium: 155mg, Potassium: 242mg, Fiber: 4g, Sugar: 15g, Calcium: 76mg, Iron: 1mg