Homemade Nutter Butters


Prep Time

10 minutes

Prep Notes

Cooking Time

12 minutes

Yields

6 sandwich cookies

Ingredients


FOR THE COOKIES:

1/2 cup coconut sugar
1 cup sunbutter or peanut butter
1 egg or 1 "flax egg"  (1 TBSP ground flaxseed plus 3 TBSP water) 


FOR THE FILLING:

1/4 cup organic butter (or vegan butter if making dairy free) room temperature
1/4 cup nut butter, room temperature
3/4 cup powdered sugar
1-2 tablespoons coconut milk (or any variety milk) 

Directions

  1. Preheat the oven to 350 degrees.
  2. Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie.
  3. To make the cookie dough into the shape of a Nutter Butter cookie, form the cookie dough ball into a log shape.
  4. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie. Finish by pinching in both sides of each cookie before baking.
  5. Bake for 12 minutes and then let cool on the tray for 1-2 more minutes.

  1. For the filling: beat the butter and peanut butter in a big bowl with a hand mixer together until smooth.
  2. Slowly add in your powdered sugar and beat until smooth.
  3. Add the milk, one tablespoon at a time until the desired consistency is reached.
  4. Spread a tablespoon of the filling onto the bottom side of one of the cookies and then top with another cookie to create a cookie sandwich…a nutter butter sandwich!
  5. Enjoy!

Notes

You can either make these round or in the shape of a Nutter Butter cookie.