I think that was the longest tease ever. I posted about these cookies on instagram way back when and have been saving them for a rainy day. Granted it’s not raining today, but I thought this week could use some brightening up with some of my favorite cookies!
I’ve probably talked about it before, but every year when my family travels to Hilton Head Island (we refer to it as ‘the beach’), the beach snack of choice are Nutter Butters. It was prime time I made a healthier version of our favorite beach cookie!
As I was making them, I experimented with two different ways of making the cookie portion of the Nutter Butters. I personally prefer Fork Method #2. For detailed photo instructions scroll down to the bottom of this page.
And while we’re talking about the cookies, I almost made them 100% vegan, but got into the groove and used eggs. Oops. Everything else about them is vegan, but my mommy brain got the best of me and didn’t go 100%. I haven’t experimented again to make them without eggs, because, well, they take a while to make.
Trust me, though. It’s worth all of the manual labor. The peanut butter flavor is in every millimeter of these cookies.
I will say, the cookies are not as hard as traditional nutter butters, but with the sugar coating on the outside and the tasty filling, they’ll satisfy any nutter butter craving!
So, tell me…what’s your favorite ‘processed’ cookie that you wish would show up on your door step all healthified and homemade?
Homemade Whole Grain Nutter Butters
adapted from Cookies & Cups
- 1/2 cup vegan butter, room temperature (I used Earth Balance)
- 1/2 cup refined coconut oil, in softened form
- 1 cup creamy peanut butter
- 1 cup coconut sugar (or granulated sugar)
- 1 cup light brown sugar, packed
- 2 eggs
- 2 teaspoon vanilla extract
- 1 1/2 cups unbleached flour
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- approx 1/3 cup extra sugar for rolling
- 1 cup butter, room temperature
- 1 cup creamy peanut butter, room temperature
- 4 cups powdered sugar
- 2-3 tablespoons water
- In the bowl of your stand mixer, beat the butter, coconut oil, peanut butter, coconut sugar and brown sugar until light and fluffy (about 1.5 minutes on medium speed).
- Continuing to beat, add in the eggs and vanilla and beat until just combined.
- Beating on low, add in the flours, baking soda and baking powder. Mix until just combined.
- Cover and chill the dough in the fridge for 1 hour.
- Preheat the oven to 375°F.
- Roll the chilled dough into 1 inch balls. Then shape the balls into logs. Roll the logs into the extra sugar and place on a baking sheet 2 inches apart from one another. (see photos below)
- Using a fork, press down on the cookie making a criss-cross pattern. Pinch the center of the cookies to create that final peanut shape.
- Bake the cookies for 6-8 minutes or until the light golden. Allow them to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- Meanwhile, make the filling by beating the butter and peanut butter together until combined with your stand mixer.
- Slowly add in the powdered sugar (I cover mine with a dish towel to insure the powdered sugar dust stays in the bowl.) and beat until the filling is smooth.
- Add in your water, one tablespoon at a time until it becomes a frosting consistency.
- Spread a large tablespoon amount of filling onto one half of each cookie pair. Top with a matching cookie to create the nutter butter sandwich!
Servings: 25 sandwiches