Grain-Free Nutter Butters (Edit recipe)

If you can't eat peanuts, then no problem! This homemade Nutter Butter recipe is customizable, meaning you can grab your favorite jar of nut butter to make these adorable & fun frosting-filled cookies! Add a drizzle of chocolate and a pinch of flaky sea salt to elevate this childhood snack into something a little more gourmet (but with such little effort!) We're bringing comfort back to the table, one recipe at a time.

15 minutes

9 minutes to 10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	526
Fat:	35 g
Carbohydrates:	46 g
Protein:	14 g
Cholesterol:	33 g
Sodium:	301 mg
Fiber:	5 g
Sugars:	29 g
Calculated for total recipe.

by Otto's Naturals

View original recipe

Serves: 10-12

Ingredients

Cookies

1/2 cup Cane Sugar
1/2 cup Brown Sugar
3/4 cup Organic Creamy Peanut Butter, (or nut butter of choice)
1/2 cup Unsalted Butter, very soft
1 Egg
1 cup Otto’s Naturals Non-GMO Cassava Flour, sifted
3/4 tsp Baking Soda
1/2 tsp Otto's Naturals Grain-Free Baking Powder
1/2 tsp Salt

Topping

3/4 cup Semi-Sweet Chocolate Chips
Maldon Sea Salt Flakes

Filling

1/2 cup Organic Creamy Peanut Butter, (or nut butter of choice)
3 Tbsp Unsalted Butter, room temperature
2 Tbsp Pure Maple Syrup

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
Mix sugars, nut butter, butter, and egg in a large bowl with hand beaters or in a food processor.
Mix dry ingredients together and then stir until the dough is smooth.
Scoop dough into ½-inch balls. Place the balls in pairs on the cookie sheet. The two balls in each pair should be pressed next to each other. Place each pair about 3 inches apart.
Flatten each ball in a crisscross pattern with a fork.
Bake for 9-10 minutes. Cool for 5 minutes on the cookie sheets before transferring the cookies to a cooling rack to cool completely.
Once the cookies are cool, melt the chocolate chips. Spread chocolate onto one end of each cookie. Sprinkle flaky sea salt over the cookies. Drizzle leftover chocolate in random fashion over the cookies. Allow the chocolate to harden before assembling the cookie sandwiches.
To make the filling, combine all of the filling ingredients in a bowl and beat with hand beaters until smooth.
Set the cookies in pairs. Spread some filling onto one cookie of each pair. Place another cookie on top and gently press the two cookies together to create a sandwich. Repeat until all the filling has been used up.
Enjoy!