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Reduced Sugar Healthier Nutter Butter Cookies

Fun, easy to make, soft, crumbly homemade peanut butter sandwich cookies with creamy peanut butter filling in a fun-to-eat peanut shell shape, dipped in rich dark chocolate and sprinkled with a dash of flaky sea salt. This recipe not only brings you back to childhood memories but elevates the flavor and memory with sweet, reduced guilt ingredients everyone can enjoy! We are nutty for peanut butter!
By Lauren of @brightmomentco
Prep Time
PREP TIME
20 mins
Cook Time
COOK TIME
10 mins
Total Time
TOTAL TIME
30 mins
Servings
SERVINGS
10-12 servings

Ingredients

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:

     

    Directions

    • 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!
            Made with Purecane

            Did you like this sweet cookie recipe? Check out some of our other sugar-free cookie recipes using all-natural, zero-calorie Purecane™! 

            A SPOOK-tacular treat that will excite everyone at your next Halloween event: Spooky Halloween Monster Cookies

            Tis the season for the best holiday treats! Are you looking for a fun family baking activity that will create long-lasting memories? Try these family favorites: Gingerbread Cookies

            We have the perfect cookie recipe that is an easy bake and even more fun to decorate! We promise you this molasses-free recipe will not only bring smiles, but leave the body feeling that much better sans all that unwanted sugar.: Gingerbread Cookies

            Tags: Reduced Sugar,   Pumpkin Spice,   Cookie,   Fall,   Holiday,   Pumpkin,   Cinnamon,   Bacon,   Family Recipe.

            Reduced Sugar Healthier Nutter Butter Cookies
            Reduced Sugar Healthier Nutter Butter Cookies

            Fun, easy to make, soft, crumbly homemade peanut butter sandwich cookies with creamy peanut butter filling in a fun-to-eat peanut shell shape, dipped in rich dark chocolate and sprinkled with a dash of flaky sea salt. This recipe not only brings you back to childhood memories but elevates the flavor and memory with sweet, reduced guilt ingredients everyone can enjoy! We are nutty for peanut butter!
            By Lauren of @brightmomentco

            Ingredients

            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:

               

              Directions

              • 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!