Paleo Nutter Butter Cookies

posted in: Recipes | 8

These Paleo Nutter Butter Cookies are a healthy homemade version of the popular store bought cookie. Naturally sweetened and gluten free and dairy free.

Paleo Nutter Butter Cookies

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.

Paleo Nutter Butter Cookies with Golden Barrel Coconut Oil

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!

Paleo Nutter Butter Cookies

 

Paleo Nutter Butter Cookies

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!

Paleo Nutter Butter Cookies

Using Golden Barrel Coconut Oil keeps them dairy free and using almond flour keeps them gluten free. 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!

Paleo Nutter Butter Cookies

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!

Paleo Nutter Butter Cookies
Print Recipe
Servings Prep Time
17 sandwich cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
17 sandwich cookies 15 minutes
Cook Time
15 minutes
Paleo Nutter Butter Cookies
Print Recipe
Servings Prep Time
17 sandwich cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
17 sandwich cookies 15 minutes
Cook Time
15 minutes
Ingredients
Servings: sandwich cookies
Instructions
Filling Instructions
  1. Once the cookies are cooled, make the filling. In a medium bowl, combine the almond butter, maple syrup, coconut oil, and salt.
  2. Mix until smooth and spread on half the cookies then top them with the remaining cookies- creating a sandwich.
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Jessica DeMay
Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.

8 Responses

  1. Could you use peanut butter?

  2. Made these tonight, they are outstanding!! Better than nutter butter cookies!!
    Thank you for the great recipe Jessica!!

  3. These are delicious! I love them! I made mine round and ate one as a snack. A friend was asking about using Stevia in place of the coconut sugar but I didn’t know if that would change the taste or texture. Can you help with this?

    • Jessica DeMay

      Hi Anne- thank you for trying them! Coconut sugar in very low glycemic so it’s much better for blood sugar than traditional sugar (of course), but even honey or maple syrup. I do understand that some people have to have sugar free though. I’m not familiar with stevia and I don’t think it converts 1:1. I have had good luck with Swerve sweetener which does evenly convert in recipes and I would suggest she tried that. It’s found in the baking aisle and of course on Amazon. Hope that helps!

  4. I would really love to know what is the best way to store these cookies? Freeze them? If I don’t do something with them, I will eat them all myself!!! Yikes!!! Moderation!!! 🙂 Help! LOL

    • Jessica DeMay

      Haha- well it sounds like sharing may be a good option 😉 That’s what I like to always do. I think they would freeze ok, but I haven’t actually tried it. They should stay good in the fridge for around 10 days.

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