- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Cost per Serving: $0.50
- Calorie Count per Serving: 120 calories
Table of Contents
Raise your hand if you’ve ever reached for a pack of Nutter Butter cookies because that irresistible peanut butter flavor was calling your name! Now imagine being able to recreate that same nostalgic taste at home, but even better. This recipe gives you the classic nutty flavor with a touch of homemade magic, and I promise—once you try them, you’ll never want store-bought again.
These cookies are fun to make, delicious to eat, and completely customizable. Whether you want to keep them traditional, go low-carb, or add your own twist, this recipe has you covered. Let’s get started!
Why You’ll Love This Nutter Butter cookies
They taste just like the real Nutter Butters – These cookies have everything you love about the classic—a crispy shell, a creamy peanut butter filling, and that signature nutty flavor—but without the sugar or processed ingredients.
100% indulgent, 0% guilt – With their low-carb, sugar-free profile, these cookies make the perfect snack or dessert that won’t spike your blood sugar. You can enjoy one (or two!) without breaking your diet.
Easy and quick to make – No fancy baking skills required! Just mix the dough, pop them in the oven, and in under 30 minutes, you have homemade peanut butter sandwich cookies ready to enjoy.
Perfect for any occasion – Whether you need a quick snack, a thoughtful edible gift, or a treat to go, these cookies always hit the spot. Make a double batch and store some for later!
And the best part? They taste just as good (if not better!) than the store-bought version. Once you try them, you’ll see why everyone is obsessed!
INGREDIENTS
The exact measurements are listed below in the recipe card.
Peanut Butter: The star of the show! Go for natural, unsweetened peanut butter—the kind with just peanuts and maybe a pinch of salt. It should be creamy but not too runny. If you prefer a little crunch, chunky peanut butter works too.
Almond Flour: This keeps the cookies light and slightly crumbly, just like the original. Opt for blanched almond flour for the smoothest texture. If you only have almond meal, the cookies will still work, but they’ll be a bit denser.
Coconut Flour: A little goes a long way! Coconut flour helps absorb excess moisture, giving the cookies their signature crunch. No coconut flour? Just add a little extra almond flour instead.
Powdered Sweetener: A sugar-free sweetener like powdered erythritol or monk fruit blends seamlessly into both the cookie dough and the filling. Avoid granulated sweeteners—they won’t dissolve as smoothly.
Butter: Softened, unsalted butter makes these cookies rich and tender. If you’re dairy-free, coconut oil is a great substitute.
Egg: Just one! It helps bind the dough and gives the cookies structure. For best results, bring it to room temperature before mixing.
Vanilla Extract: A small splash makes a big difference. Use pure vanilla extract for the best flavor. If you have vanilla bean paste, even better!
Baking Powder & Salt: The baking powder gives these cookies just a touch of lift, while the salt enhances the peanut butter flavor and balances the sweetness.
STEP-BY-STEP INSTRUCTIONS
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup effortless.
Mix the dry ingredients. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined. This ensures an even texture in every bite.
Cream the peanut butter and butter. In a separate large bowl, beat together the peanut butter, butter, and powdered sweetener until light and fluffy. Use a hand mixer for the best results, but a sturdy spatula works too. Once smooth, mix in the egg and vanilla extract, stirring just until combined.
Incorporate the dry ingredients. Gradually add the flour mixture to the peanut butter mixture, stirring until a soft dough forms. If the dough seems sticky, refrigerate it for 10–15 minutes to firm up.
Shape the cookies. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1½ inches apart. Gently flatten each ball into an oval, then use a fork to press a crisscross pattern onto each cookie—this gives them that signature Nutter Butter look.
Bake to golden perfection. Place the baking sheet in the oven and bake for 8–10 minutes, or until the edges are lightly golden. The cookies will be soft when they come out, but don’t worry—they’ll crisp up as they cool.
Prepare the peanut butter filling. While the cookies cool, stir together the peanut butter, powdered sweetener, butter, and vanilla extract in a small bowl until smooth. If the filling feels too thick, microwave it for 5–10 seconds to soften.
Assemble the sandwiches. Flip half of the cookies over and spread a generous amount of peanut butter filling onto the flat side. Gently press the remaining cookies on top to form sandwiches.
That’s it! Time to bite into your homemade, low-carb Nutter Butters and enjoy every peanut-buttery bite.
TIPS FOR PERFECT NUTTER BUTTER COOKIES
Use the right peanut butter. Stick with natural, unsweetened peanut butter—the kind with just peanuts and maybe a pinch of salt. If it’s extra runny, give it a good stir and chill it for 10 minutes before using. If it’s too thick, microwave it for 5–10 seconds to loosen it up.
Chill the dough if it’s sticky. If shaping the cookies feels tricky, pop the dough in the fridge for 10–15 minutes. This firms it up just enough to make rolling and flattening easier, without affecting the final texture.
Don’t overbake! These cookies will still be soft when they come out of the oven—that’s exactly what you want. Let them cool completely on the baking sheet, and they’ll firm up to the perfect crispness. If you bake them until they feel hard, they’ll end up too dry.
Cool completely before filling. If the cookies are even slightly warm, the peanut butter filling can turn into a melty mess. Give them at least 20 minutes to set before assembling the sandwiches.
Make extra and store for later. These cookies keep well! Store them in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze them for up to 3 months. If you freeze them, let them thaw for a few minutes before eating—or enjoy them straight from the freezer for an extra-crispy bite.
Follow these tips, and you’ll have flawless, low-carb Nutter Butters every time!
PERFECT PAIRINGS & WHEN TO SERVE
Pair with the perfect drink. These cookies are best enjoyed with something to sip on. A cold glass of almond milk brings out the peanut butter flavor, while a warm cup of sugar-free hot chocolate makes them extra cozy. If you’re a coffee lover, try them with an espresso or a creamy latte—the rich flavors pair beautifully.
Looking for a warm, comforting drink to balance the sweetness of the cookies? Pair them with this aromatic Cinnamon Tea. Its spicy warmth and health benefits make it an ideal companion for an afternoon treat.
Turn them into a decadent dessert. Want to take things up a notch? Drizzle them with melted sugar-free chocolate or dip half of each cookie for a fun twist. You can also crumble them over keto ice cream for a crunchy topping.
Check out our Keto Hot Chocolate Recipe for the perfect pairing.
Great for any occasion. Whether you need a quick afternoon snack, a fun treat for kids, or a homemade gift, these cookies fit the bill. They also make the perfect meal prep dessert—just bake a batch, store them in the freezer, and enjoy whenever a craving hits.
No matter when you serve them, these low-carb Nutter Butter cookies are always a hit!
FAQ: All Your Questions About Nutter Butter Cookies Answered!
Here’s everything you might want to know before making this delicious recipe. If you still have questions, leave them in the comments, and I’ll be happy to help!
Q: Can I make Nutter Butter Cookies ahead of time?
A: Absolutely! These Nutter Butter Cookies are perfect for making ahead. Once baked and filled, store them in an airtight container:
- At Room Temperature: They’ll stay fresh for up to 3 days.
- In the Refrigerator: Extend their life to about a week. Just let them come to room temperature before serving.
- In the Freezer: You can freeze them for up to 3 months. To prevent sticking, wrap each cookie individually in plastic wrap and place them in a freezer-safe bag or container.
Q: Can I freeze the cookie dough?
A: Yes, freezing the dough is a great option if you want fresh-baked cookies on demand!
- How to Freeze the Dough: Shape the dough into balls, place them on a baking sheet, and freeze until firm. Then transfer the frozen dough balls into a freezer-safe bag.
- Baking from Frozen: Bake the frozen dough balls directly from the freezer. Add 1–2 extra minutes to the baking time.
Q: What’s the best way to prevent the dough from sticking?
A: If your dough is sticky, try these tips:
- Chill the Dough: Refrigerate the dough for 20–30 minutes to firm it up.
- Dust the Fork: Dip your fork in a little flour or powdered sweetener before making the crisscross pattern. This prevents sticking.
Q: Can I use crunchy peanut butter instead of creamy?
A: Definitely! Crunchy peanut butter works well if you want a little extra texture in your cookies. Keep in mind that the dough might be slightly harder to shape, so chilling it before rolling is a good idea.
Q: How do I make these Nutter Butter Cookies vegan?
A: It’s simple to make this Nutter Butter Cookies plant-based!
- Butter Substitute: Use vegan butter or coconut oil.
- Egg Substitute: Replace each egg with a “flax egg” (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). Let it sit for 5 minutes to thicken before adding it to the dough.
Q: What if I don’t have almond flour?
A: If you’re not following a low-carb diet, you can use all-purpose flour instead. If you need a gluten-free option but don’t have almond flour, try a 1:1 gluten-free baking flour for similar results.
Q: Can I make the filling less sweet?
A: Yes, you can adjust the sweetness to your liking. Start by adding half the powdered sweetener listed in the recipe, then taste as you go. You can also use natural sweeteners like honey or maple syrup if you’re not worried about keeping the recipe low-carb.
Q: What’s the best way to store these Nutter Butter Cookies for gifting?
A: These Nutter Butter Cookies make amazing gifts! To keep them fresh and looking great:
- Line a gift box or tin with parchment paper.
- Arrange the cookies in layers, separating each layer with more parchment paper.
- Seal the box or tin tightly, and they’ll stay fresh for several days.
Q: Can I add chocolate to these Nutter Butter Cookies ?
A: Yes, chocolate lovers rejoice! Here’s how you can incorporate chocolate:
- Drizzle: Melt some dark chocolate and drizzle it over the top of the cookies once they’re assembled.
- Dip: Dip half of each cookie sandwich into melted chocolate and let it set.
- Mix-In: Add mini chocolate chips to the cookie dough for a peanut butter-chocolate combo.
Q: What can I do if my cookies turn out too dry?
A: If your cookies are dry, try these fixes next time:
- Check the Baking Time: Slightly underbake the cookies to keep them softer.
- Use Fresh Peanut Butter: Old or dry peanut butter can make the dough less moist.
- Don’t Overmix: Overworking the dough can lead to tough, dry cookies.
Got more questions? Let me know in the comments, and I’ll do my best to help. Happy baking!
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Print
Nutter Butter Cookies
- Total Time: 25 minutes
- Yield: 10 sandwich cookies 1x
Description
These homemade Nutter Butter cookies have the perfect crunchy peanut butter cookie exterior with a creamy, sugar-free peanut butter filling—just like the classic, but without the carbs! Gluten-free, keto-friendly, and easy to make, they’re the ultimate peanut butter lover’s treat.
Ingredients
For the Cookies:
1 cup almond flour
¼ cup coconut flour
½ tsp baking powder
¼ tsp salt
½ cup natural peanut butter (unsweetened)
¼ cup butter, softened
⅓ cup powdered erythritol (or preferred sweetener)
1 egg
1 tsp vanilla extract
For the Peanut Butter Filling:
½ cup natural peanut butter
¼ cup powdered erythritol
2 tbsp butter, softened
½ tsp vanilla extract
Instructions
1-Preheat a
nd prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2-Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, and salt. This ensures an even texture.
3-Cream peanut butter & butter: In a separate bowl, beat together butter, peanut butter, and sweetener until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
4-Form the dough: Gradually mix the dry ingredients into the wet until a soft dough forms. If the dough feels sticky, refrigerate for 10–15 minutes.
5-Shape the cookies: Roll the dough into 1-inch balls and place on the baking sheet. Flatten each into an oval, then press a fork on top to create the classic Nutter Butter pattern.
6-Bake to perfection: Bake for 8–10 minutes or until the edges turn golden brown. Let them cool completely before adding the filling.
7-Make the filling: Stir together peanut butter, powdered sweetener, butter, and vanilla until smooth. If it’s too thick, microwave for 5–10 seconds to soften.
8-Assemble the cookies: Spread a layer of filling on the flat side of one cookie, then press another cookie on top to create a sandwich.
Enjoy immediately or store for later!
Notes
Storage: Keep cookies in an airtight container at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
Dairy-Free Option: Swap butter for coconut oil in both the cookies and filling.
Sweeter Filling? Add a few drops of liquid stevia to taste.
Crunchier Cookies? Bake for an extra 2 minutes but watch carefully to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: sweet tooth
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 120kcal
- Sugar: 1g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Keywords: low carb nutter butter, keto peanut butter cookies, sugar-free nutter butter, homemade nutter butter, gluten-free cookies, peanut butter sandwich cookies, almond flour cookies
Homemade Nutter Butter cookies are a game-changer for peanut butter fans. They’re crunchy, creamy, and downright irresistible. Give this recipe a try, and let me know how it turns out in the comments! Don’t forget to share your photos and tag us on social media. Happy baking!
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