NUTTER BUTTERS
1/2 c. Jay Robb vanilla whey/egg white protein
3/4 c. peanut flour (or almond flour)
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 c. peanut butter (or almond)
1/4 c. Swerve (or erythritol)
1 tsp stevia glycerite
2 TBS water (to hold dough together)
FILLING:
1/2 c. peanut butter
1/2 c. cream cheese
1/4 c. Just Like Sugar
1/2 tsp stevia glycerite
Preheat the oven to 400 degrees F. In a medium bowl, stir together the whey, peanut/almond flour, baking soda and salt. Cut in the peanut butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the water and sweetener to form a stiff dough. Roll into 1/4 inch balls. On a cookie sheet, place 1/4 inch balls 2 inches apart. Flatten balls into circles (I used a measuring cup). Bake for 10-12 minutes in the preheated oven, until edges are lightly browned. Cool in oven to crisp up. FILLING: Mix together and use to hold cookies together. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Nutter Butter = 160 calories, 8g fat, 2g protein, 20 carbs, 1g fiber
“Healthified” Nutter Butter = 160 calories, 11g fat, 10.5g protein, 5 carbs, 2g fiber
