Homemade NutterButter Cookies - Only 5 Ingredients and ALL the Nostalgia (Gluten-Free & Grain-Free)

Let’s throw it back to another favorite childhood snack with these nutterbutter cookies. You already know how much I love peanut butter… that’s really what keeps me from being totally paleo. To be honest my parents never got me these cookies but I did try them at birthday parties or other friends houses and I loved them! What’s not to love? Sugar and peanut butter? Done. Sold. Take my money. I've already remade oreos, goldfish, graham crackers plus a few others.

I’ve been wanting to make these for a long time and let me tell you I’ve made a few batches in the last few weeks because they are just such a hit around here. And, don’t worry! If you don’t eat peanut butter try them with cashew butter to make them paleo! Just replace the peanut butter with cashew butter and you’re golden.

What you need:

• Almond flour

• Peanut butter

• Vanilla

• Baking soda

• Maple syrup

• (salt on top - optional but let’s keep it real salt on top is delish)
  

Here’s the list of ingredients from the conventional version: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SUGAR, PEANUT BUTTER (ROASTED PEANUTS, CORN SYRUP SOLIDS, HYDROGENATED VEGETABLE OIL {RAPESEED, COTTONSEED, AND SOYBEAN OILS}, SALT, PEANUT OIL), SOYBEAN AND/OR CANOLA OIL, WHOLE GRAIN WHEAT FLOUR, HIGH FRUCTOSE CORN SYRUP, PALM OIL, SALT, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE), SOY LECITHIN, ARTIFICIAL FLAVOR.

Why on earth do they keep messing with our food? You don’t need 4 types of seed oils in your cookies, high fructose corn syrup or enriched flour in your cookies. You don’t need artificial flavor. Peanut butter is already so flavorful. It has a strong flavor as is so why oh why oh whyyyyyy do they do this to our food? Please don’t buy these cookies - make them yourself. They are super duper easy and everyone will love them.

By the way, if you haven’t tried vanilla bean powder you’re missing out. I love adding it to my coffee and baked goods or even using it pancake batter too. It’s not cheap but you don’t need much at all. A pinch will do. I like to add a little to the creamy filling of these cookies but if you have vanilla that will totally work, too. Here’s the vanilla bean powder I use.

Also, thanks to inflation, almond flour isn’t cheap and buying organic almond flour is even not cheaper. Okay that was bad grammar but you get what I’m saying. Organic almond flour will cost you but you don’t want to use non organic almond flour because almonds are heavily sprayed with pesticides. Nuts aren’t sprayed when growing but they are sprayed once picked and then cracked. And because nuts contain a lot of oil they absorb the pesticides in a flash. Here’s the organic almond flour I love and like I said it’s not cheap but then again nothing is anymore amiright? Even the swear jar is at like $18 and the tooth fairy is probably leaving $100 bills. By the time my kid is ready for the tooth fairy we will probably just be leaving fake wire transfers under our son’s pillow. (Shhhh don’t tell him I said that!)

Also - choose unsweetened organic peanut butter - you don’t need sugar in your nut butters, friends. (Steps off soap box)

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INGREDIENTS:

COOKIES

1/2 cup creamy peanut butter

3 Tablespoons maple syrup

1/2 cup + 2 Tablespoons almond flour

1/2 teaspoon baking soda

2 teaspoons vanilla extract or 1 teaspoon vanilla powder

Crunchy salt (optional - to sprinkle on top)

CREAMY FILLING

1/2 cup creamy peanut butter

Splash of maple syrup (add as little as nothing to 2 Tablespoons)

Pinch of vanilla powder or splash of vanilla extract

Directions - mix all cookie ingredients in a bowl and stir. Use a cookie scoop (about 1-1.5 TBs) and roll into a ball. Smash it with your hand a bit and then press down with a fork going both directions (criss cross, baby!) Sprinkle with crunchy salt and bake at 350 for 10-11 minutes.

Allow to cool for 5 minutes on the baking sheet and then transfer to a cooling rack to finish cooling. Mix together the creamy filling. You can just use peanut butter or you can add some maple syrup and vanilla to it, too. To firm it up a bit making it easy to spread and to thicken, pop it in the fridge until the cookies cool. Scoop some of the filling onto a cookie, use another cookie to sandwich the filling in and bam! Look at you! You just made nutterbutters and I’m so proud of you.