Nut-Free Homemade Nutter Butter Cookies
Indulge in the nostalgic charm of classic peanut butter cookies—without the peanuts—with these Nut-Free Homemade Nutter Butter Cookies. Perfect for those with nut allergies, this recipe swaps traditional peanut butter for creamy sunflower seed butter, delivering a rich, nutty flavor without compromise. Featuring soft, buttery cookies with a delightful crisscross pattern and a luscious sunflower seed butter filling, these treats are as delicious as they are allergy-friendly. Ready in under 30 minutes, they’re ideal for lunchboxes, dessert platters, or anytime snacking. Whip up these nut-free delights and enjoy a homemade twist that’s safe, scrumptious, and unforgettable!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 1 cup Creamy sunflower seed butter
- 1 Egg
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Creamy sunflower seed butter (for filling)
- 1 cup Confectioners' sugar
- 3 tablespoons Unsalted butter, softened (for filling)
- 0.5 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 0.5 cup of packed light brown sugar until light and fluffy.
Add 1 cup of creamy sunflower seed butter, 1 egg, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until smooth.
In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Using a teaspoon or small cookie scoop, form small balls of dough and place them onto prepared baking sheets. Flatten each ball slightly with a fork to create a crisscross pattern.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. Allow them to cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, prepare the filling by creaming together 0.5 cup of creamy sunflower seed butter, 1 cup of confectioners' sugar, 3 tablespoons of softened unsalted butter, and 0.5 teaspoon of vanilla extract until smooth and fluffy.
Once the cookies are completely cool, spread a generous dollop of the filling on the flat side of one cookie and sandwich with another.
Repeat the process until all cookies are sandwiched. Store in an airtight container to keep them fresh.
Nutrition Facts
Calories |
6589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.3 g | 549% | |
| Saturated Fat | 166.2 g | 831% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 641.7 g | 233% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 456.5 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 414 mg | 32% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
