3-INGREDIENT CHOCOLATE FILLED “NUTTER BUTTERS” – Don’t @ me by saying these aren’t nutter butters. I know I know, you need peanut butter to technically make “nutter butters” and you need peanut butter as the filling….well for all my peeps who avoid peanuts and love chocolate filled anything, this is for you!
– nut free
– low carb
– no sugar
– no grains
– no gluten
– no eggs
– no dairy
– vegan
– paleo
– keto
– diabetic friendly
For the ends:
– 2/3 cup of Organic Sunbutter (it’s nut and peanut free)
– 1 whole egg
For the filling:
– 2 scoops of Bethany’s Pantry DSP (cocoa flavor)
– water
To make the cookie ends:
Mix Sunbutter with the egg in a bowl until a thick, sticky batter forms. Using a tablespoon measuring spoon, scoop out and roll with your hands to create a round ball and place on a baking sheet lined with parchment paper. Repeat with remaining dough. Using a fork, press each ball down to create a criss-cross pattern. Bake in a preheated oven at 350 F for 8-10 minutes. Allow to cool completely (this is important – if not cooled they will crumble!)
To make the filling:
While the cookies re cooling, add Bethany’s Pantry DSP to a cup or mug and add 1/4 cup of water. Mix well. If it’s still too dry, add 1 Tbsp more of water at a time until you get a fluffy consistency. IF you add too much water and it gets too water-y, just add a bit more of the DSP.
To assemble:
Sandwich two of the cookies with the chocolate protein fluff in the middle and enjoy! I coated the outside edges with no sugar chocoalte chips but that’s totally optionsl. *Store in the refrigerator.
