Get into the spooky spirit with our Halloween-themed Mummy Nutter Butters! Inspired by our beloved Waffle Cone Nutter Butters, these festive treats feature our Chunky Almond, Cashew + Coconut nut butter for a delicious twist. Perfect for Halloween parties or when you're craving something fun and festive, these nutter butters are sure to delight goblins and ghouls of all ages. Easy to make and irresistibly cute, they’ll be a hit at any spooky celebration this season!

Ingredients:

• ½ cup almond flour
• ¼ cup oat flour
• 2 tbsp date sugar (can also sub coconut sugar or brown sugar)
• ½ tsp sea salt
• ½ cup Chunky Almond, Cashew + Coconut nut butter
• ¼ cup maple syrup (can also substitute for agave or honey if preferred) 
• 1 tsp vanilla extract

For the filling:

• ¼ cup Chunky Almond, Cashew + Coconut nut butter
• 1 tbsp maple syrup

For topping:

• 1 cup of white chocolate chips (dairy-free if preferred) 
• 1 tsp coconut oil 
• Candy eyes

Directions: 

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 
2. In a large mixing bowl, combine the nut butter, maple syrup, vanilla extract, and date sugar, whisking until smooth. Add in the remainder of the ingredients and, using a spatula, mix until well-combined and the mixture takes on a cookie dough consistency.
3. Spoon out 2 tsp of the dough and form into 2 small cookie shapes. Place both on the tray, one on top of the other. Repeat with the remainder of the dough. 
4. Using a fork, press down lightly horizontally, and then again vertically, forming a checkered pattern on the cookies.
5. Bake in the oven for 10 minutes. 
6. Remove from the oven and let cool for 15-20 minutes.
7. While the cookies are cooling, prepare the filling by combining the nut butter and the maple syrup until smooth. Spoon a small amount of the filling on one of the cookies, then place the other on top to make a nutter butter sandwich. Repeat with the remainder of the cookies. 
8. Place the cookies in the freezer to firm up. 
9. While the cookies are in the freezer, melt the chocolate by combining the white chocolate chips and the coconut oil in a small bowl and microwaving in 30 second intervals -- stirring in between -- until completely melted. 
10. Remove the cookies from the freezer and carefully dip them in the melted chocolate. For a mummy nutter butter, coat the whole cookie in chocolate and finish with an additional drizzle of chocolate and some candy eyes. For a ghost nutter butter, dip only half of the cookie in the chocolate and finish with candy eyes and a chocolate chip for the mouth. Enjoy!

These are best kept stored in an airtight container in the fridge for up to 1 week. 

Watch the reel here.