This sugar free peanut butter cookie with flour made with white and brown sugar substitute is just like the classic cookie we've all come to love.
They're packed with flavor and delicious for dunking in a tall glass of milk. And are the perfect balance of peanut butter and soft, chewy goodness with just a little bit of crunch!
It's another easy cookie recipe that's perfect when you or someone in your family is craving something sweet.
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Are you craving a guilt-free treat that's both delicious and nutritious? Look no further than our mouthwatering sugar-free peanut butter cookies with flour!
Made without any added sugars, they're a healthier alternative to traditional cookies without compromising on taste.
Indulge in the satisfying sweetness of these treats while staying on track with your health goals.
Looking for MORE sugar free cookie recipes? Try my Sugar Free Flour Free Peanut Butter Cookies, Diabetic Christmas Cookies, Gluten Free Sugar Cookies or my Diabetic Holiday Cookies...yum!
Table of Contents
- Sugar Substitute for Peanut Butter Cookies
- How does less sugar affect cookies?
- Is there Sugar Free Peanut Butter?
- Sweeteners Often Used in Diabetic-Friendly Desserts
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Add the Dry Ingredients
- Form the Cookies
- Expert Baking Tips
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Storage Tips
- 📖 Recipe Card
- 💬 Comments
Sugar Substitute for Peanut Butter Cookies
When choosing a sugar substitute, keep in mind it should be granulated and look like regular white sugar. Do not use a liquid sweetener or even a powdered sugar sweetener.
Please note I used Splenda Sugar Substitute for these cookies, but I think Truvia will work well too.
How does less sugar affect cookies?
When baking with sugar substitutes, you might notice that it might take a little longer to pull the ingredients together while you're mixing. Be careful not to overbake the cookies.
The texture of the cookies might be drier or crumble more easily. They will, of course, taste less sweet, but that's only because they're made with a sugar substitute.
Is there Sugar Free Peanut Butter?
Here's a baking tip for this recipe, If you need to limit your sugar intake, you should try to use a natural peanut butter brand or one that is lower in sugar.
While sugar-free peanut butter does not include a lot of added sugar, it does contain some sugars that are allowed under the sugar-free claim. Companies will swap out sugar for sweeteners in the ingredient lists.
So what should you do? Read the ingredient lists for sweeteners other than sugar to make sure the peanut butter you are choosing is right for you, y our diet and your lifestyle.
Sweeteners Often Used in Diabetic-Friendly Desserts
If you'd like to learn more about stevia and how it works as a sugar substitute, this helpful article from WebMD explains the basics and how it’s used in place of sugar
Truvia Sweet Complete Zero-Calorie Granulated All-Purpose Stevia Leaf Sweetener, 32 oz Bag
NOW Foods, Erythritol, Great-Tasting Sugar Replacement, Zero Calories, Low Glycemic Impact, Kosher, 2.5-Pound (Packaging May Vary)SPLENDA Stevia Zero Calorie Sweetener, Plant Based Sugar Substitute Granulated Powder, Single Serve Packets, 80 Count
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Crushed Peanuts - press a few crushed peanuts to the tops of the cookies before baking.
- Melted Chocolate - dip half the cookies in sugar free melted chocolate once they've cooled like I do with my Gluten Free Peanut Butter Cookies.
- Check out my other recipe for No Flour Peanut Butter Cookies.
Step-by-Step Instructions
Step 1: Combine both the brown sugar and the white sugar in a mixing bowl.
Step 2: Next, combine the vanilla extract in with the sugar mixture.
Step 3: Then add the softened butter and peanut butter.
Step 4: Finally add the egg whites.
Add the Dry Ingredients
Step 5: Mix the dry ingredients together, then gradually incorporate them into the peanut butter and sugar mixture.
Form the Cookies
Step 6: With a cookie scoop, place the cookies onto a baking tray lined with parchment paper.
Step 7: Using a fork, flatten the cookie by pressing it first in one direction, then again from the opposite direction, creating a crosshatch pattern on top.
Expert Baking Tips
- If you find the fork is sticking to the top of the cookie dough, dip it in a little extra sugar. You could also spray the fork with non-stick cooking spray.
- Do not overbake the cookies. You want to remove them from the oven when the cookie is set but the centers still soft.
Baking Instructions
Step 8: Bake in a preheated oven at 350°F for 8 to 10 minutes. Mine were perfectly baked at 8 minutes. Let the cookies cool on the baking tray for a few minutes before transferring them to a cooling rack to cool completely.
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Storage Tips
Room Temperature: Any leftover baked cookies can be kept at room temperature for up to 5 to 7 days in an airtight container.
Freezer: Scoop the dough onto baking sheets and freeze the dough balls in a flash. Place them in a freezer-safe plastic bag once they've been frozen.
Thawing Tips: Remove the frozen dough scoops from the freezer when ready to bake, allowing them to almost come to room temperature before baking according to the procedures above.
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📖 Recipe Card
Sugar Free Peanut Butter Cookie with Flour
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Splenda Brown Sugar Blend
- 3 tablespoons Splenda White Sugar Blend
- ¼ cup creamy peanut butter
- 5 tablespoons softened butter
- 1 teaspoon pure vanilla extract
- 2 egg whites
Method
- In a mixing bowl, add both the brown sugar and the white sugar.
- Then add the vanilla extract.
- Add the softened butter and peanut butter.
- Finally add the egg whites.
- Combine the dry ingredients together and slowly add them to the peanut butter/sugar mixture.
- Using a cookie scoop, add the cookies to a baking tray that's been lined with parchment paper.
- Using a fork, press the cookie flat, first one direction, then again from the opposite direction to make a crosshatch pattern on top.
- Bake in a preheated 350°F oven for 8 - 10 minutes.
- My cookies were baked at 8 minutes.
- Allow the cookies to cool for a few minutes on the baking tray before removing them to a cooling rack to completely cool.
Barbara says
How many cookies does this recipe make
Lois says
This recipe makes about 24 cookies, just as noted in the recipe card. I’d love to hear what you think when you give them a try!
Heidi A Hughes says
Very easy to make tast very good added cinnamon and a little more Pbutter everything mixed up very well tast great thankyou my husband is dieabetic he loves them 💗🍪
Lois says
Glad you enjoyed the recipe! Thank you for the 5 star rating!
Kim says
Why is the directions and ingredients blocked?!
It’s Ridiculous you have to signup to see them!
Lois says
The sign up is FREE and it's a way for you to save the recipes from my site as well as many other food recipe sites.