Nut-Free Homemade Nutter Butter Cookies

Indulge your sweet tooth with these Nut-Free Homemade Nutter Butter Cookies, a delightful twist on the classic treat that’s completely free of nuts! Perfect for those with nut allergies or anyone looking for a creative spin, these sandwich cookies pair a crisp, buttery sunflower seed cookie with a luscious sunflower seed buttercream filling. With creamy sunflower seed butter as the star ingredient, these cookies deliver a rich, nutty flavor without the nuts. Easy to make in under 30 minutes, this allergy-friendly dessert is ideal for school lunches, parties, or as an indulgent snack. Each bite is a perfect balance of soft, sweet filling and crisp cookie layers, making them irresistibly satisfying. Whether you’re baking for loved ones or simply treating yourself, these nut-free cookies are a must-try!

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 24

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Once the cookies are completely cool, spread a generous dollop of the filling on the flat side of one cookie and sandwich with another.

Step 10

Repeat the process until all cookies are sandwiched. Store in an airtight container to keep them fresh.

Nutrition Facts

Serving size	(1304.5g)

Amount per serving	% Daily Value*
Calories	6588.6

Total Fat 428.3g	0%
Saturated Fat 166.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 807.0mg	0%
Sodium 3168.2mg	0%
Total Carbohydrate 641.7g	0%
Dietary Fiber 27.1g	0%
Total Sugars 456.5g
Protein 89.9g	0%

Vitamin D 75.4IU	0%
Calcium 413.7mg	0%
Iron 21.1mg	0%
Potassium 2126.3mg	0%

*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.

Source of Calories

Fat: 56.8%

Protein: 5.3%

Carbs: 37.9%