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While sinfully tasty, traditional Nutter Butters can be quite inflammatory.  For many people, especially those who already have inflammation present, eating peanuts can push them further down the inflammatory pathway.  Add in rancid fats, white sugar, and refined flour and you have a recipe for disaster instead of a recipe for energy, balance, and health.  In my upgraded version of these famous cookies, I focus on healthy fats, low inflammatory sweeteners, and protein.  What used to be a nutrient depleted cookie has now become transformed into a healthy treat (and perhaps even a snack), that’s filled with ingredients you can pronounce and visualize in nature.  Enjoy these as an occasional afternoon snack or a sweet treat!

What used to be a nutrient depleted cookie has now become transformed into a healthy treat

Ingredients:

Yields: 8 servings (split between you and someone you love)

Cookie:

• 1/2 cup Reserveage Whey Protein
• 3/4 cup almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 1/4 cup almond butter
• 1 tablespoon monk fruit sweetener
• 1 tablespoon or more water (to hold dough together)

Filling:

• 1/4 cup almond butter

• 1/2 cup organic cream cheese

 2 tablespoons monk fruit sweetener

Instructions:

Preheat the oven to 400 degrees.

Cookies:

In a food processor, mix together the whey, almond flour, almond butter, monk fruit sweetener, water, baking soda, and salt.

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 the oven to crisp up. 

Filling:

Mix together while cookies cool.  Place a tablespoon of filling on one cookie, top it with another cookie to make a sandwich.  

Makes servings.

Recommendations

Nutrition Facts: (serving size: 1 nutter butter bomb) Fat: 19 g Protein: 17g Fiber: 3g Carb: 7g Net Carb: 4g

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