This sugar free peanut butter cookies with flour is made with both white and brown sugar substitutes and tastes just like the classic cookie we all love.
They’re full of peanut butter flavor and perfect for dunking in a tall glass of milk. Each cookie bakes up soft and chewy 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.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Table of Contents
- Recipe at a Glance
- Sugar Substitute for Peanut Butter Cookies
- Helpful Items for this Recipe
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Expert Baking Tips
- Insider Tips from My Kitchen to Yours
- Storage Tips
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 10 min | Bake: 10 min | Difficulty: Easy | Servings: about 24 cookies
Main Ingredients: flour, peanut butter, butter, Splenda brown sugar blend, egg whites
Why You’ll Love It: Made with simple ingredients and lower in sugar, these cookies bake up soft with classic peanut butter flavor.
Best For: Everyday treats, sharing with family, or when you want a lighter cookie option.
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!
Sugar Substitute for Peanut Butter Cookies
When choosing a sugar substitute, use one that is granulated and looks like regular sugar. Avoid liquid or powdered sweeteners, as they can change the texture of the cookies. I used Splenda Sugar Substitute for this recipe, but Truvia should also work well.
How Sugar Substitutes Affect Baking
The dough may take a little longer to come together, and the cookies can be slightly more delicate. Be careful not to overbake, as they can dry out more quickly than traditional cookies.
Choosing the Right Peanut Butter
For best results, use a peanut butter that isn’t too oily or separated. If you’re watching sugar intake, look for natural or lower sugar options and check the ingredient label for added sweeteners.
Helpful Items for this Recipe
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
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Combine the brown and white sugar substitutes in a mixing bowl, then add the vanilla extract, followed by the softened butter and peanut butter, and finally mix in the egg whites.
Step 2: Mix the dry ingredients together, then gradually incorporate them into the peanut butter and sugar mixture.
Step 3: With a cookie scoop, place the cookies onto a baking tray lined with parchment paper. 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.
Step 4: 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.
Insider Tips from My Kitchen to Yours
✔️ DO soften the butter before mixing so the dough comes together smoothly and evenly.
❌ DO NOT overbake the cookies, as they can dry out quickly and become crumbly.
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.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
🗒️Shopping List
Click the button below to instantly create a shopping list for this recipe.
📖 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 done 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.
Nutrition
Notes
Tips
- Use softened butter so the dough mixes together smoothly and evenly.
- If the dough feels too soft, chill it for 15 to 20 minutes before shaping.
- If the fork sticks when making the crisscross pattern, dip it in a little extra sugar or lightly spray it with non-stick cooking spray.
Storage & Make Ahead
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- The dough can be made ahead and refrigerated for up to 24 hours before baking.
- You can also freeze the baked cookies and thaw at room temperature when ready to serve.
Tried this recipe?
Let us know how it was!
Beverly says
I was just wondering why you don't use the egg yolk. Thank you!
Lois says
Great question! This recipe uses a whole egg on purpose so the cookies have the right balance of structure and moisture without being too heavy.
The egg yolk does add extra richness, but it can also make the cookies a bit softer and more dense than intended for this recipe. Using the whole egg helps them hold together and bake up with the texture you see in the photos.
Thanks so much for taking the time to leave a comment, I appreciate it! 💛
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.