Not gonna lie, I really wanted the viral 3-ingredient sugar-free peanut butter cookies I was seeing online to work. We are a hardcore peanut butter family, and the promise of a cookie that simple was hard to resist.
Five attempts in (five different recipes) and not one of them hit. Too crumbly. Too greasy. Too cakey. Perhaps I have too high of standards for peanut butter cookies?
This set me on a mission to develop my own perfect version of sugar free peanut butter cookies.
Chewy with a little crisp on the edges, not cakey at all, peanut buttery, and magically sugar-free and grain-free. Most important, they passed the family taste test!
Quick Look: Peanut Butter Cookie Recipe
🖐 Prep Time: 10 minutes
🔥 Bake Time: 12-14 minutes
⏱ Total Time: 25 minutes
🍪 Servings: 8 cookies
💪 Protein: ~4.5g per cookie
🥜 Net Carbs: 2g per cookie
💚 Difficulty: Easy
Click to have AI save and analyze this recipe and provide assistance as you go:
🥜 Hot Tip
Use Natural Peanut Butter The kind with one ingredient: peanuts, and maybe salt. Conventional peanut butters like Jif or Skippy have added sugar, oils, and stabilizers that will throw off both the texture and the sweetness of this recipe. Smucker's Natural or Kirland brand is my go-to.
How to Make Sugar-Free Peanut Butter Cookies
Start by whisking your dry ingredients together in a small bowl (almond flour, tapioca flour, salt, and baking soda). If you're using espresso powder, add it here too. It's optional, but a small amount deepens the flavor and makes the peanut butter flavor pop. If any of the ingredients look clumpy, sift them first before whisking.
In a large bowl, beat the egg, vanilla, and honey together until combined. The honey is adding moisture and binding that makes this cookie hold together.
Add the peanut butter and allulose sweetener and mix until smooth. The mixture will be thick and glossy.
Add the dry ingredients and stir. It'll take a little elbow grease and will seem like it's too dry at first. Keep going. Once everything starts to absorb it comes together into a cohesive dough. It will feel slightly tacky and a little greasy. Both are normal.
Scoop the dough into balls and place on your prepared baking sheet. Press each ball down and form into a flat round about ¼ inch thick. If you want the classic peanut butter cookie look, press a fork into the top in a crosshatch pattern, though not required.
Bake at 325°F for 12-14 minutes until the edges are just golden and the tops no longer look wet. Finish with a pinch of flaky salt straight out of the oven.
Give them at least 10 minutes on the pan before moving them. They will feel soft straight out of the oven but firm up as they cool.
Joanie's Balanced Bites
No added sugar and no refined carbs makes this one a naturally blood sugar friendly treat. The almond flour base keeps things satisfying without a spike, and peanuts bring oleic acid (the same heart healthy fat found in olive oil) plus a solid hit of protein and magnesium to support steady energy.
Enjoy these as a snack on their own or after a meal. Great any time of day!
Browse ➡️ Blood Sugar-Friendly Recipes
Sugar-Free Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, Vegetarian
Description
Chewy, grain-free, peanut butter cookies with zero added sugar.
Ingredients
- ¾ cup (72g) almond flour
- 2 tsp tapioca flour
- ¼ tsp sea salt
- ¼ tsp baking soda
- ⅛ tsp espresso powder (optional)
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup (85g) Wholesome Yum zero sugar honey or regular honey
- ¾ cup (195g) natural creamy peanut butter, just peanuts and salt
- 2 tbsp (24g) Lakanto allulose monkfruit golden sugar or your favorite sugar alternative
- Flaky salt for topping
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment.
- Whisk together almond flour, tapioca flour, salt, and baking soda in a small bowl. Add espresso powder if using. Sift first if any ingredients look clumpy.
- In a large bowl beat the egg, vanilla, and honey together until combined.
- Add the peanut butter and allulose sweetener and mix until smooth.
- Add the dry ingredients and stir with some elbow grease until a cohesive dough forms. It will seem too dry at first — keep going until it comes together.
- Scoop into balls and place on prepared baking sheet. Press each ball into a flat round about ¼ inch thick. Optionally press a fork in a crosshatch pattern.
- Bake 12-14 minutes until edges are just golden and tops no longer look wet. Finish with flaky salt straight out of the oven.
- Cool on the pan at least 10 minutes before moving.
Nutrition
- Serving Size: 1
- Calories: 152
- Sugar: 2 g
- Sodium: 159.8 mg
- Fat: 9.9 g
- Carbohydrates: 8.9 g
- Fiber: 1.1 g
- Protein: 5.1 g
- Cholesterol: 15.5 mg
Did you make this recipe? Let me know!