Nutter Butter Cookies

Photo by sue b.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • NUTTER BUTTERS

  • 1/2

    c. Jay Robb vanilla whey/egg white protein Or whey protein of choice

  • 3/4

    c. peanut flour (or almond flour)

  • 1/4

    tsp baking soda

  • 1/4

    tsp Celtic sea salt

  • 1/4

    c. peanut butter (or almond)( I use my own homemade butters)

  • 1/4

    c. Swerve (or erythritol)

  • 1

    tsp stevia glycerite

  • 2

    TBS water (to hold dough together)

  • FILLING:

  • 1/2

    c. peanut butter

  • 1/2

    c. cream cheese

  • 1/4

    c. Just Like Sugar or confectioners Swerve

  • 1/2

    tsp stevia glycerite

Directions

Preheat the oven to 400 degrees F. In a medium bowl, stir together the whey, peanut/almond flour, baking soda and salt. Cut in the peanut butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the water and sweetener to form a stiff dough. Roll into 1/4 inch balls. On a cookie sheet, place 1/4 inch balls 2 inches apart. Flatten balls into circles (I used a measuring cup). Bake for 10-12 minutes in the preheated oven, until edges are lightly browned. Cool in oven to crisp up. FILLING: Mix together and use to hold cookies together. Makes 12 servings. NUTRITIONAL COMPARISON (per serving) Traditional Nutter Butter = 160 calories, 8g fat, 2g protein, 20 carbs, 1g fiber “Healthified” Nutter Butter = 160 calories, 11g fat, 10.5g protein, 5 carbs, 2g fiber

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: