Step 1

Preheat oven to 350°F (177°C).

Step 2

Add egg yolks and no sugar added peanut butter to a large bowl.

Step 3

Then add in the blanched almond flour, vanilla extract, and confectioners swerve.

Step 4

Next mix together all of your ingredients with a spatula until a thick peanut butter dough starts to form. Once it forms, use your hands to shape a ball of dough out of it.

Step 5

Use a tablespoon-sized cookie scoop to scoop out some dough. Then use your hands to shape the dough into cookies.

Step 6

Add all of your cookies to a baking sheet lined with parchment paper and put them in the oven for around 7 to 10 minutes tops.

Step 7

After you take them out, let them set and cool down on the tray that you baked them in for about an hour so they can firm up.

Step 8

Once the cookies set, in a small bowl you're going to add your filling ingredients, starting with the peanut butter and Confectioners Swerve.

Step 9

Then, add the almond milk half a tablespoon at a time, and stir until the filling is a creamy smooth consistency - this should take around 1/2 to 1 tablespoons.

Step 10

Once the peanut butter filling is ready to go, pair each cookie up with a cookie similar in size.

Step 11

Add a teaspoon of the peanut butter filling to the bottom of one cookie and sandwich it to the bottom of another cookie.

Step 12

Repeat this process until you've made nutter butter sandwiches out of all of your cookies and then you're all set to eat them!