Why These Sugar-Free Peanut Butter Cookies Will Own Your Snack Game
You want These Sugar-Free Peanut Butter Cookies. You also want to feel less guilty about eating them. Enter sugar-free peanut butter cookies—the hero you didn’t know you needed.
These aren’t some sad, flavorless health food. They’re crispy, chewy, and packed with peanut butter goodness. No sugar crashes, no weird aftertaste, just pure satisfaction.
And the best part? You probably have all the ingredients in your pantry right now. So why are you still reading this instead of baking them?
It’s the same guilt-free pleasure I get from our Keto Chocolate Chip Cookies — rich taste, no sugar crash.
Table of Contents
What Makes This Recipe So Good
These cookies aren’t just sugar-free; they’re stupidly easy to make.
No fancy ingredients, no complicated steps—just peanut butter, eggs, and a few pantry staples. They’re also low-carb and keto-friendly, but they don’t taste like it. The texture?
Perfect balance of crispy edges and soft centers. The flavor? Rich, nutty, and just sweet enough (thanks, sugar substitutes).
Even your sugar-addicted friends won’t know the difference.
I once served them next to our Chocolate Marshmallow Ice Cream — no one noticed a difference.
Ingredients You’ll Need
- 1 cup natural peanut butter (no added sugar or oils)
- 1/2 cup granulated sugar substitute (erythritol, monk fruit, or stevia blend)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt (skip if your peanut butter is already salted)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper because nobody likes scrubbing cookie residue.
- Mix the peanut butter, sugar substitute, egg, vanilla, baking soda, and salt in a bowl. Stir until smooth. If the dough feels too sticky, chill it for 10 minutes.
- Roll the dough into 1-inch balls and place them on the baking sheet.
Flatten slightly with a fork in a crisscross pattern (because that’s what makes them look legit).
- Bake for 10–12 minutes until the edges are golden. They’ll look soft coming out—that’s normal. Let them cool on the sheet for 5 minutes unless you enjoy crumbly disasters.
- Transfer to a wire rack and try not to eat them all in one sitting.
Good luck with that.
I faced the same struggle with our soft and chewy Blackberry Muffins — totally worth it.
How to Store These Bad Boys
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. Pro tip: Layer them between parchment paper so they don’t stick together.
Because frozen cookie bricks are only fun in theory.
Why You Should Make These Cookies
Besides being delicious, these cookies are low-carb, diabetic-friendly, and gluten-free. They’re also packed with protein and healthy fats, so they’ll keep you full longer than that sad granola bar in your desk drawer. Plus, they’re a guilt-free way to satisfy your sweet tooth.
Win-win.
Honestly, they’re just as satisfying as our dense and rich Banana Cake — with none of the sugar.
Common Mistakes to Avoid
- Using sugary peanut butter. Check the label—many brands sneak in sugar or hydrogenated oils.
- Overbaking. They’ll firm up as they cool, so pull them out when the edges are just golden.
- Skipping the fork press. It’s not just for looks—it helps them bake evenly.
- Not chilling the dough. If it’s too sticky, you’ll end up with flat, spread-out cookies. Patience is a virtue.
We learned that the hard way testing our Cherry Compote — sugar sneaks in where you least expect.
Alternatives and Swaps
No peanut butter? Try almond butter or sunflower seed butter.
For a nut-free version, use tahini (but brace for a stronger flavor). Out of eggs? A flax egg (1 tbsp ground flax + 3 tbsp water) works in a pinch.
Want chocolate chips? Go for sugar-free dark chocolate. Just don’t blame us when you eat the whole batch.
FAQs
Can I use regular sugar instead of a substitute?
Sure, but then they wouldn’t be sugar-free, would they?
Stick to the plan if you want the benefits.
Why are my cookies dry and crumbly?
You probably overbaked them or used a peanut butter with too little oil. Next time, check the dough’s consistency before baking.
Can I double the recipe?
Absolutely. Just don’t cry when you realize you’ve eaten two dozen cookies in one sitting.
Do I need to refrigerate the dough?
Only if it’s too sticky to handle.
Otherwise, bake right away—because who has time to wait?
Final Thoughts
When I crave comfort without compromise, these sugar-free peanut butter cookies always come through.
They remind me that indulgence doesn’t have to be a guilty pleasure—it can be smart, simple, and just plain delicious. Whether you’re watching your sugar intake or just want a cookie that actually tastes good, this recipe delivers.
And if you’re like me and love experimenting in the kitchen, you’ll want to check out other peanut butter cookie variations. Curious about the face behind these recipes? Here’s a bit about me. Got feedback or just want to say hi? You can contact me anytime.
And you? You’ve already won just by saying yes to cookies.
→ Follow our Pinterest board for more cookie joy
So—which swap or topping are you going to try first?
Sugar-Free Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix peanut butter, sweetener, egg, vanilla, baking soda, and salt in a bowl until smooth.
- If dough is sticky, chill for 10 minutes. Otherwise, proceed.
- Roll dough into 1-inch balls. Place on baking sheet and flatten with a fork in a crisscross pattern.
- Bake for 10–12 minutes until edges are golden. Let cool on sheet for 5 minutes.
- Transfer to a wire rack and let cool completely before storing.
