Reduced Sugar Healthy Nutter Butters Cookie Sandwiches

Reduced Sugar Healthier Nutter Butter Cookies


Cookie Ingredients:

  • ½ cup creamy peanut butter
  • ⅓ cup Purecane™ Brown Sweetener 
  • 4 tablespoons olive oil (can use butter)
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • ¼ teaspoon baking powder
    • Optional toppings: Dark chocolate (for dipping), and flaky sea salt (for garnishing)

    Filling Ingredients:



    • Preheat the oven to 350°F. Line a baking sheet with parchment paper.

    Make Your Cookie Dough:

    • 1. In the bowl of a stand mixer, beat the peanut butter, Purecane™ Brown Sweetener , olive oil, and vanilla until creamy (about 1 minute). 
    • 2. In a separate bowl, mix the flour and baking powder until well-combined. Add the flour mix into the bowl of the stand mixer. Mix until a semi-crumbly batter is formed. (If the batter seems too dry, add 1to 2 tablespoons water. If the batter seems too wet, add 1 to 2 tablespoons flour)
    • 3. Using a melon scooper or small spoon, form 1 teaspoon cookie batter per dough ball. 
    • 4. Place two cookie balls beside each other, slightly press down (making sure they are connected), then use a fork to create ridges both horizontally and vertically. Repeat with remaining batter. 

        Bake Your Cookies:

        • 5. Bake for 10-12 minutes, or until set and golden brown around the edges. Let the cookies completely cool on the baking pan. 

        Prepare Your Filling:

        • 6. In the meantime, beat all the filling ingredients together until semi-thick and creamy. 
        • 7. Working carefully with the cookies (as they will be soft and more easily prone to break), add a generous dollop of the filling on the inside of one cookie then add another on top to lightly press down. 
        • 8. Freeze for 8-10 minutes, dip half of the nutter butter in dark chocolate, sprinkle with flaky salt, let sit in the fridge for 5 minutes to firm up the chocolate, and enjoy!