Description
A gluten free and dairy free remake of the childhood classic Nutter Butter peanut butter cookie sandwiches!
Ingredients
Scale
- 1/2 cup almond flour
- 1/4 cup + 1 tbsp oat flour
- 2 tbsp coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
For the filling
- 1/4 cup peanut butter
- 1 tbsp honey or maple syrup
- Dash of sea salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together all of the cookie dough ingredients with a sturdy spatula until well combined.
- Roll the dough into small balls (no bigger than 1″), placing 2 balls of the cookie dough one on top of the other. (Alternatively, you can make individual cookies instead of stacking).
- Use a fork to press the dough down, making a checkered pattern.
- Bake for 10-11 minutes. Allow to cool for at least 15 minutes to set.
- Meanwhile, mix together the filling ingredients. Spread one cookie with some filling, then place another cookie on top to make a sandwich. Leftovers can be stored in an airtight container on the counter for up to 5 days.