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 8 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.