Sugar-Free Peanut Butter Cookies (3 Ingredients Only!)
These Sugar-Free Peanut Butter Cookies are so simple and tasty! Only a handful of ingredients, low carb, gluten-free, and dairy-free, too!
I love baking cookies. Take almond-flour peanut butter cookies, for example. Or peanut butter chickpea chocolate chip cookies. Or any of my bajillion cookie recipes on the blog, because there can never be too many! That’s why today is the perfect day to bring you a new, easy, delicious sugar-free peanut butter cookie recipe! These cookies are incredibly easy to make, protein-packed, and HEALTHY for you and your crew. They are naturally gluten- AND dairy-free, with no flour in the recipe at all! These cookies are certainly a WIN all around and are the perfect treat any time of day.
Are these sugar-free peanut butter cookies keto-friendly?
Yes, they are! When in the keto diet you try to bring down your intake of carbohydrates to the lowest amount possible to bring your body in ketosis. This will enable your body to burn down fat instead of glucose for energy thereby making you lose weight while still keeping you active. By using low-carb and keto-friendly ingredients like almond flour, granulated monk fruit, and no-sugar-added peanut butter, you cut down on unwanted calories, which you try to limit in the keto diet.
What Sugar Can I Use in These Refined Sugar-Free Peanut Butter Cookies?
For these sugar-free cookies, I used Truvia sweetener. I attempted a batch using baking Stevia and they turned out horrible so I do not recommend it! You should be able to use any other granulated sweetener replacement, such as Swerve, but you may want to cut back on the sweetener if you do a batch and find them too sweet.
FAQs & Tips
how to store Sugar-Free Peanut Butter Cookies?
These cookies last well when stored in the fridge or freezer. If you plan to store them in the fridge, I recommend placing them in an airtight container. They will keep well in the fridge for up to a week. If you want to freeze them, go for it! Simply place the cookies in an airtight container or freezer-style Ziploc bag and label it with the date you made them. Place them in the freezer and they will keep for up to three months.
Can I use a different kind of nut butter for this recipe?
Yes, you can. Aside from peanut butter probably the next best thing you can use is almond butter. It has the same nutty flavor as peanut butter but is great when you have allergies to peanuts. Keep in mind that almond butter has slightly more carbs than regular peanut butter but is still great for keto and low-carb baking.
Why are my peanut butter cookies crumbling?
There are only two reasons your peanut butter cookies are crumbling. First, you baked them in the oven too long. This dries up the cookies of their moisture and you’ll end up with crumbly cookies. Second, you used too much flour, which absorbs a lot of liquid. You might think that the dough looks too wet at the beginning and you added more flour. To fix this just add a teaspoon of water to your dough until it attains the correct consistency.
Recipe
Ingredients
- 1 Cup Peanut Butter
- 3/4 Cup granulated Truvia
- 1/2 tsp Salt
- 1 Egg
Instructions
- Heat your oven to 350 degrees and line a cookie sheet with parchment paper
- In a large bowl beat together the peanut butter, truvia and salt with an electric hand mixer.
- Add in the egg and beat until the mixture thickens up and forms a dough.
- Drop onto an ungreased baking sheet by heaping Tbsps and use a fork to press out about 1/3 inch thick.
- Bake until set, about 17-18 minutes (they will feel soft but will firm as they cool)
- Let cool on the pan completely for crunchier cookies or for about 10 minutes for softer cookies and then transfer to a cooling rack.
- DEVOUR!
Video
Nutrition
Calories: 99kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 151mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 9mg | Iron: 1mg
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