Waffle Cone Nutter Butters

Waffle Cone Nutter Butters

Every nut butter lover’s favorite childhood snack meets our iconic Waffle Cone Nut Butter. Picture this: Chewy nut butter cookies paired with a creamy and crunchy waffle cone filling…get ready for these Waffle Cone Nutter Butters to be your new favorite treat! 


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 Waffle Cone Nut Butter 
  • ¼ cup maple syrup (can also substitute for agave or honey if preferred
  • 1 tsp vanilla extract

For the filling:


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 Waffle Cone 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 Waffle Cone 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. Enjoy!

These are best kept stored in an airtight container at room temperature for 3-4 days. 

Photo of Waffle Cone Nutter Butter recipe featuring our limited edition Waffle Cone Almond Cashew Nut Butter

*Inspired by @gatherednutrition’s Gluten-Free Nutter Butters.

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