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:

• ¼ cup Waffle Cone Nut Butter
• 1 tbsp maple syrup

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. 

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