Ingredients
Dough
- 1/2 cup unsweetened creamy peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2/3 cup almond flour
- 1/2 teaspoon baking powder
Filling
- 1/4 cup unsweetened creamy peanut butter
- 1 tablespoon maple syrup
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Dough: In a large bowl, combine the peanut butter, maple syrup, and vanilla extract, stirring until smooth and fully blended. Add the almond flour and baking powder, mixing well and pressing out any clumps of flour to form a cohesive dough.
- Form Cookie Dough Balls: Use your hands to roll the dough into balls approximately ½ to 1 inch in diameter. Arrange the dough balls on the prepared baking sheet in pairs, placing two balls tightly next to each other with slight overlap so they bake together in a peanut shape. Leave space between each pair for even baking.
- Create Crisscross Pattern: Using a fork, gently press down each dough ball first in one direction, then rotate 90 degrees and press again to form the classic crisscross lines. To prevent the fork from sticking, rinse it under water or coat with a little coconut oil before pressing each time.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10 to 14 minutes, or until the edges just start to turn golden brown.
- Cool Cookies: Remove the baking sheet from the oven and transfer it to a cooling rack. Allow the cookies to cool completely, approximately 10 minutes, so they firm up before filling.
- Prepare Filling: In a medium bowl, whisk together the peanut butter and maple syrup until the mixture is smooth and creamy for the filling.
- Assemble Cookies: Take one pair of baked cookies and turn it upside down. Spread about 1 tablespoon of the prepared filling evenly over the bottom surface, then sandwich with another cookie pair on top. Repeat until all cookies are filled.
- Serve or Store: Enjoy your homemade nutter butters immediately, or store them in an airtight container at room temperature for up to 5 days, maintaining freshness and texture.
Notes
- If the dough is too sticky to handle, chill it in the refrigerator for 10-15 minutes before rolling.
- For a nut-free alternative, try using sunflower seed butter instead of peanut butter.
- Ensure the cookies cool completely before filling to prevent the filling from melting.
- Running the fork under water or oiling it between pressing helps achieve clean crisscross patterns.
- Store cookies in an airtight container to maintain freshness and prevent them from drying out.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
