Nutter Butters Copycat (High Protein / Low Carb)

Macros (1 cookie)

Baked

Ingredients

• Cookie: 3 tbsp (46g) egg whites
• Cookie: 1/4 cup (64g) peanut butter
• Cookie: 1/4 cup (56g) light butter
• Cookie: 1/2 cup (96g) Swerve Brown
• Cookie: 1/2 cup (52g) powdered PB
• Cookie: 3/4 cup (33g) Fit Flour
• Filling: 1/4 cup (56g) light butter
• Filling: 1/4 cup (26g) powdered PB
• Filling: 1/4 cup (36g) swerve confectioners

Instructions

1. 1Roll out the cookie dough on parchment paper to 1/4 inch in height. Laying chopsticks next to the dough gives an even spread.
2. 2Throw a little extra Fit Flour on top to prevent sticking (if needed).
3. 3Use a small cup lid about 1 1/2 inch in diameter to cut circles.
4. 4Leave them like that, or for the Nutter Butter shape, overlap 2 circles just a little and smooth with a rolling pin until level.
5. 5Repeat until you use all the dough.
6. 6Bake at 350 for 12 min.
7. 7Let them cool and firm up before icing.