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. It's another easy cookie recipe that's perfect when you or someone in your family is craving something sweet.
They're packed with flavor and delicious for dunking in a tall glass of milk.
This recipe was inspired by my other sugar free cookies:
- Sugar Free Flour Free Peanut Butter Cookies
- Diabetic Christmas Cookies
- These Diabetic Chocolate Peanut Clusters are made with sugar free chocolate.
- Diabetic Holiday Cookies
Table of Contents
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 lifestyl.
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- All Purpose Flour
- Baking Soda
- Salt
- Splenda Sugar Blend
- Splenda Brown Sugar Blend
- Creamy Peanut Butter
- Softened Butter
- Egg Whites
- Pure Vanilla Extract
Step-by-Step Instructions
Step 1 | Combine the Ingredients
- 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.
Step 2 | Add the Dry Ingredients
- Combine the dry ingredients together and slowly add them to the peanut butter/sugar mixture.
Step 3 | Form the Cookies
- 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.
Baking Tip: 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.
Step 4 | Baking Instructions
- 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.
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Recipe 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.
- Check out my other recipe for No Flour Peanut Butter Cookies.
Storage Tips
- The dough for peanut butter cookies can be frozen for up to three months.
- Make a disc out of the dough, wrap it in plastic wrap, and put it in a freezer-safe plastic bag. Make sure the bag is labeled.
- You may alternatively 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. 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.
- Any leftover baked cookies can be kept at room temperature for up to 5 to 7 days in an airtight container.
Top Recipe Tip
- Do not overbake the cookies. You want to remove them from the oven when the cookie is set but the centers still soft.
Sugar Free Peanut Butter Cookie with Flour
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. It's another easy cookie recipe that's perfect when you or someone in your family is craving something sweet.
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
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 111mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 2g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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