• Marisa Louise

Very Peanut-Buttery "Nutter Butters" (gluten-free, refined-sugar free)


Thick, dense, and perfectly peanut-buttery! One of my favorite recipes to date!


I (sadly!) don't get to take credit for this recipe. It was hugely trending all over

Instagram, so I just had to jump on the "Nutter Butter" train too and see what

all the hype was about. Is it over-hyped? I'd say, NO! These, you guys, are

seriously so super delish - it's dangerous!


Now get this: no gluten, no grains, no refined sugar, and ONLY 5 ingredients!

Super easy, and suppper tasty! Have I convinced you to make them yet? Recipe below. I hope you give ‘em a try!





Very Peanut-Buttery "Nutter Butters"



- Makes about 7-8 sandwiches -

INGREDIENTS:

  • 1 cup of natural, no sugar-added peanut butter

  • 1/3-1/2 cup of raw, local honey, or real maple syrup

  • 2 tsp vanilla extract

  • 1 1/3 cup almond flour

  • 1 tsp baking powder


INSTRUCTIONS:

  1. Preheat oven to 350°F, and line a baking sheet with parchment paper.

  2. Stir your jar of peanut butter so that all the oil separation is completely mixed in, and the butter is super smooth in consistency. (This part is important for this, so don’t skip it!)

  3. Mix all the dough ingredients together until well combined, and place 2 tsp sized balls of dough touching/side by side on the pan. Repeat until the dough is gone.

  4. Use a fork and press down on each piece of cookie dough, going each direction, to get that classic, peanut butter cookie shape.

  5. Bake for 10-11 minutes, and let them cool for about 10-15 minutes before frosting them.

FILLING/FROSTING:

  1. Mix together an additional 1/2 cup of peanut butter, and 2 Tbsp of honey/maple syrup. Spread this onto the cooled cookies and press together. ENJOY!




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The Sprouting

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