These Paleo Nutter Butter Cookies are a healthy homemade version of the popular store bought cookie. Naturally sweetened and gluten free and dairy free.
I'm back with another copy-cat recipe. I didn't realize I was on a roll with them until I was editing these pictures and got thinking about the Paleo Brownie Brittle Bark and the Paleo Samoa Cookie Bars. <---- check them out if you haven't already! These cookies are inspired by the peanut butter cookie with the peanut butter filling. I used almond butter instead, of course, and they came out so good. It's kind of crazy how much they taste like peanut butter cookies. I do realize it's a little ironic the my almond butter cookies are shaped like a peanut 😉 You don't have to make them peanut shape if you don't want. I'm sure they would work great as circle cookies as well.
These cookies are easy to make. They are mixed in one bowl by hand and while the shaping does take a little time, it is very simple. I found that 1 tablespoon is the perfect size to make the cookies. I got a little carried away on some and they turned out huge!
They are not as sweet as the original, but I don't think that's a bad thing. The cookie is crunchy and the filling is smooth and combined they are so delicious!
I was actually super impressed with how crunchy the cookie got because usually paleo cookies tend to be on the soft side. A crunchy cookie is necessary for this recreation and it's spot on!
If you love the original Nutter Butters than you will love this healthier homemade version! Such a fun treat that the whole family will love!
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Paleo Nutter Butter Cookies
Ingredients
Cookies
- 5 tablespoons melted coconut oil
- 1 ¼ cups smooth almond butter
- ¾ cup coconut sugar
- ¼ teaspoon salt unless almond butter is salted
- 1 egg
- 1 teaspoon vanilla
- 2 cups almond flour
Filling
- ¾ cup almond butter
- ¼ cup maple syrup
- 2 tablespoon coconut oil
- ¼ teaspoon salt
Instructions
Cookie Instructions
- Preheat the oven to 350° and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, combine the coconut oil, almond butter, coconut sugar, salt, egg, and vanilla. Stir well until fully mixed. Add in the almond flour until a dough is formed and it is mixed evenly.
- Using a 1 tablespoon measuring spoon, scoop the dough and form it into a thin, long log. Place it on the cookie sheet and repeat until the cookie sheet is full, leaving about 1 inch between each cookie.
- Use a fork to press the indentations on the cookie and gently squeeze the center inward to form a peanut shape. Bake for 15 minutes and let cool completely.
Filling Instructions
- Once the cookies are cooled, make the filling. In a medium bowl, combine the almond butter, maple syrup, coconut oil, and salt.
- Mix until smooth and spread on half the cookies then top them with the remaining cookies- creating a sandwich.
Nutrition Information
Recipe adapted from My Whole Food Life
Julia says
Uhh YUMMOO!!!
Made these today with half peanut butter and half almond. Also used a gel egg
Came out great!! Thank you for sharing!!
Jessica DeMay says
You're welcome, Julia! Thanks for trying them and for the great feedback! Glad to hear your substitutions worked and that you enjoyed them 🙂
Lynn says
Can you use regular peanut butter or cashew butter instead of almond butter?
Jessica DeMay says
Hi Lynn- yes, either would work. I would suggest using unsalted if possible or leave the salt out. Hope you love them!
Becky says
My family cannot have coconut anything. What would you recommend in place of the coconut oil? Thanks!
Jessica DeMay says
Hi Becky- butter or ghee will work. Hope you enjoy them!
Mary Ann | The Beach House Kitchen says
My favorite cookie Jessica! So glad this is a healthy version. Can't wait to try.
Jessica DeMay says
Thanks, Mary Ann! I think you'll love the homemade version 🙂
Mikaela says
Oh yum! The filling is the best part of a nutter butter! Do you think maple sugar in place of the coconut sugar will work?
Jessica DeMay says
Thanks, Mikaela! Yes, I think that will work just fine. Enjoy!