Gluten-Free + Dairy-Free Nutter Butters

Yields: 1 dozen

Total time: 1 hour

Ingredients for cookies:

• 1 cup peanut butter

• 1 cup sugar

• 1 teaspoon pure maple syrup

• 1 large egg, lightly beaten

• Extra sugar for sprinkling

Ingredients for filling:

• 1 cup peanut butter

• 5 tablespoons unsalted butter (I used Earth Balance), softened to room temperature

• 1 1/2 cups powdered sugar

• 1 teaspoon pure maple syrup

Directions

1. Preheat the oven to 350 degrees.

2. In a medium bowl, mix the peanut butter, sugar, syrup + beaten egg until combined.

3. Mixture will be slightly sticky so refrigerate for at least 30 minutes.

4. Spoon 1/2 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets.

5. Flatten the mounds with a fork, making a crisscross pattern on the cookies. *Recommend dipping the fork in a bowl of water before each press.

6. Next, pinch the center together.

7. Sprinkle sugar on top of the cookies.

8. Bake until golden around the edges, about 15-18 minutes. Let cool.

9. Make the filling by combining peanut butter + butter in a large bowl + mix until fluffy. Add powdered sugar + syrup then beat until combined.

10. Spread a layer of frosting on one cookie + top with another.

11. Serve + enjoy!