Delicious diabetic peanut butter cookies made with no flour or added sugar. With only a few ingredients, these Sugar Free Peanut Butter Cookies are the best way to enjoy a sweet treat without the need for sugar or carbs.
Indulging in a sweet treat doesn't have to result in a sugar crash or bloating, and these peanut butter cookies made without any sugar or flour are a perfect example of guilt-free snacking.
Looking for more easy dessert ideas? Explore our collection of easy cookie recipes and discover your new favorite sweet treat!
If you are watching what you eat or even following a Keto, low carb or even a gluten-free diet, you're going to love these cookies!
These no sugar peanut butter cookies are so delicious you will not even miss the flour that's found in Sugar Free Peanut Butter Cookie with Flour Recipe.
They're so good, I included them in my list of Diabetic Christmas Cookies to give as gifts to family and friends over the holiday season.
Table of Contents
Diabetic Peanut Butter Cookies
If you are looking for diabetic dessert recipes, I do recommend you experiment with different types of sugar substitutes that will work with your diet plan.
For this recipe, I used Splenda and did not have any problems with an aftertaste. As a precaution, you should check with your doctor as to the sugar substitute you should use for this recipe.
Reader Review
I made these last night. I used only a half a cup of the golden monk fruit sugar, and they were delicious. My husband loved them!
- Cindy
⭐⭐⭐⭐⭐
Tips for Perfect Sugar-Free Cookies
The mixture comes together quickly. It may be a little dry, but just make sure the peanut butter is blended in completely.
Use a fork sprayed with non-stick cooking spray to make criss-cross indentations into each cookie. (This prevents sticking, as you would normally use flour for traditional peanut butter cookies.)
Helpful Kitchen Tools
VINTAGE JAR REG 1QT 4PK
Mason Jars 8-Pack, Blue w/Silver Metal LidsAcacia Wood Cake Stand, Round, Wooden Serving Platter for Appetizer and Dessert Tables at Parties, Birthdays, Weddings, and Restaurants, Rustic-Style (12.75 in)Vintage Cookie Jar/Candy Jar/Cookie Tin with Airtight Lid Cookie Jars for Kitchen Counter (Turquoise Farmhouse Style)
Ingredients
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!
- Egg
- Splenda - or your favorite powdered sugar substitute
- Baking powder
- Vanilla Extract
- Creamy peanut butter
- Water
Recipe Variations and Substitutions
- Use natural peanut butter with no added sugars instead of regular peanut butter.
- Try adding cinnamon with the vanilla extract for extra flavor.
- Top with a sprinkle of sea salt for a sweet and salty combo.
Step-by-Step Instructions
Step 1: In a mixing bowl, beat together the egg, sugar substitute, baking powder and vanilla for about a minute.
Step 2: Add the peanut butter and water. Beat together. The mixture will be pretty dry, just make sure the peanut butter is blended in with the other ingredients.
Step 3: Using a cookie scoop, measure out a heaping teaspoon of batter for each cookie and place on a baking tray that has been sprayed with non-stick cooking spray or lined with parchment paper.
Step 4: Then using a fork, make indentations into each cookie. Spray the fork with cooking spray so it doesn't stick to the cookie.
Expert Tip
To lower the sugar content on these cookies even more, choose a natural peanut butter or one that is lower in sugar than traditional peanut butter.
Check out Stevia/Sugar Substitutes article for expert advice on selecting the ideal sugar substitute. Remember to consult your doctor for more tailored information.
Baking Instructions
Step 5: Bake 12 - 15 minutes in a preheated 350 degree oven until the cookies feel firm and are slightly browned. Transfer the cookies to a baking rack and cool.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Storing, Freezing, and Thawing Tips
Storing Tips: Place the cookies in an airtight container at room temperature. This will keep the cookies from getting too moist or stale. Cookies can last up to 3 weeks when properly stored.
Freezing Tips: Place the cooked and cooled cookies on a baking sheet and flash freeze them for about 60 minutes. Once frozen, wrap each cookie individually in plastic wrap or wax paper, then place into an airtight container or freezer bag. This will ensure each cookie remains fresh.
Thawing Tips: When ready to eat, defrost the cookies in the refrigerator overnight before serving them at room temperature...yummy!
More Recipes to Love
- This cookie recipe was featured on Twinkl in their post Sugar Free Easter Ideas for the Family in 2022.
- Try this delicious recipe for Simple Oatmeal Cookies for Diabetics!
📖 Recipe Card
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Sugar Free Peanut Butter Cookies
Ingredients
- 1 egg
- 1 cup Splenda or your favorite sugar substitute
- 1 tsp. baking powder
- ½ tsp. vanilla
- 1 cup creamy peanut butter
- 1 tsp. water
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, beat together the egg, sugar substitute, baking powder and vanilla for about a minute.
- Add the peanut butter and water and beat together.
- The mixture will be pretty dry; just make sure the peanut butter is blended in with the other ingredients.
- Measure out a heaping teaspoon of batter for each cookie and place on a baking tray that has been sprayed with non-stick cooking spray or lined with parchment paper.
- Then using a fork, make indentations into each cookie. Spray the fork with cooking spray so it doesn't stick to the cookie.
- Bake 12 - 15 minutes until cookies feel firm and are slightly browned.
- Transfer the cookies to a baking rack and cool.
Video
Notes
This recipe has been updated since it first appeared in 2013 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Cindy says
I made these last night. I used only a half a cup of the golden monkfruit sugar, and they were delicious. My husband loved them!
Lois says
I'm so glad you enjoyed the recipe! Thanks for the comment...I added it to the blog post!
BB says
Why doesn't this recipe say how many it makes
Lois says
The recipe card at the bottom of the post says it makes 15 cookies depending on the size you make them. Hope this helps you! Thank you for visiting.
Linda says
LOIS, I was wondering could I use Crunchy Peanut butter instead of Creamy?
Lois says
Yes, I do believe you can use crunchy peanut butter. I sent you a personal email as well Linda. I hope you received it. If not, please check your spam folder. Thank you!
handmade by amalia says
Wish I could have one right now. Yum.
Amalia
xo
Lois says
Thank you for visiting!
Dee | Grammy's Grid says
Sounds tasty! Pinned.
Lois says
Thank you Dee!
Nikki says
I made these but they were so dry they crumbled as my man ate them. Any ideas on I can keep my cookies in cookie form and not as crumble?
Lois says
I haven't had any problems, but a few other people said they added a few extra teaspoons of water to the batter if they notice it wasn't coming together. Thanks for reaching out to me Nikki!
Vickie L Sells says
I put butter, two tablespoons in mine. They were not dry. . Good for my low carb diet. Pretty good. Thanks.
Lois says
Thanks for letting me know!
Patti says
We made these and they are really tasty! Added 1 tbs. melted butter to help with the dryness, I think it helped! Oh, and I may have added a few sugar free chocolate chips...😊
Lois says
What a great idea! I have never had a problem with dryness but I'm glad you mentioned how you handled it for you! Love the sugar free chocolate chips too! Yummy!
Veena Azmanov says
Such a healthy and delicious cookie. They look easy and simple to make too.
Marisa F. Stewart says
I am totally amazed by this recipe. Even if it didn't sound super delicious - and the photos are mouth-watering, I'd have to make it just to see how it works. I'd love to make it for the grandkids. They all love peanut butter and they would go nuts over this recipe. And I wouldn't have to feel guilty that I was loading them with sugar. YAY!
Lois says
Hope they like the cookies! Thanks for visiting.
Jolina says
These are the easiest cookies ever! It's the crisscross pattern that gets to me TBH. I just know they're peanut butter and that they're gonna be good 🙂
Gloria says
My grandkids love helping me in the kitchen. These are perfect for little hands to make. Love the NO SUGAR required. I like to make their treats as healthy as possible. These look and sound delicious.
Lois says
I hope the grandkids enjoy the cookies! Thanks for visiting.
Denise says
I love how easy these are because I am a peanut butter fanatic. Also I like that there are no sugar or flour in them. My grandkids are coming over tonight and this will be a fun recipe to make. I'm printing now!
Lois says
Would love to hear how they turn out. Thanks for visiting.
Claudia says
Good recipe! I used half the amount indicated of swerve and cookies r great if maybe a little drier. I hate the after taste of artificial sweeteners so I always reduce. My family loves them. Even the son that doesn’t like sweets.
Lois says
Thank you for letting me know! Glad you all enjoyed the cookies.
Michelle says
Baking for a group of Kiwanis...lots of older members are diabetic. Just baked and taste tested these...Yum!
I used Truvia sugar sub, Sunbutter (have a family member allergic to tree nuts, so thought I should try a ‘repeatable’ recipe), and per a comment above...added 1/4 tsp salt. Bake time for me was 13-minutes.
I got 21 cookies. Nutritional value calculated. Wish there was a way to share photo.
Thanks for sharing this recipe!
Lois says
Please join me in my Walking on Sunshine Facebook Group here: https://www.facebook.com/groups/WalkingonSunshineOnlineFoodieGroup/
You can share a photo in the group Michelle. Thank you for letting me know you enjoyed the cookies. Made my day!
Jenn says
Just wondering how much stevia you used for the recipe?
Lezlie says
Would this recipe work using Almond Butter or other nut butters? I have a friend allergic to peanuts.
Lois says
Hi Leslie, I really don't know! You could try and see how it comes out. Come back and let me know!
Jenn says
Why is this recipe called NO Sugar/ no flour in the title of the recipe! When the number 2 ingredient in this says 1 cup of SUGAR or STEVIA! Then clearly this recipe is not SUGAR Free!!!
Lois says
The recipe calls for one cup of Splenda or your favorite sugar substitute. Thank you for visiting.
deedeedee says
I think it says SPLENDA, not SUGAR in the ingredients. If you consider that sugar, then fine, but most people don't because no matter how you feel about Splenda, sugar is much worse. I think this recipe looks great and I can't wait to try it because I've had my fill of those flourless banana-oat "cookies" that are just too rubbery in texture for me to enjoy regularly.
Lois says
LOL. I tried one of those recipes with banana as the base and it was pretty tasteless! Thanks for the comment and visiting.
Christy says
At the top of you’re recipe you say cook time 8 mins. At the bottom of the recipe you state 12-15. Which is correct?
Lois says
Thanks for catching the typo! Recipe card has been adjusted!
Beth says
Just what do you use for sweetener that ain't true sugar? I read all of these comments and am more confused then ever,type 2 diabetes and he lives his goodies,will wait for response before I make these.. thanks
I. Beth
Lois says
Hi Beth, Ask your husband's doctor what sugar substitute is good him with his current diabetes plan. I usually use Splenda in the recipe and it works and tastes great for me. Thank you for visiting. Let me know if you try the recipe and what sugar substitute you decide on.
Shirley says
Beth my doctor told me to use only Stevia. It is the only true sweetener besides sugar.
Terri says
There are 3 grams of sugar in 2 tablespoons of peanut butter. So how are these sugar free? Should you say “no sugar added”?
Lois says
Yes. I do point out to be careful when choosing the type of peanut butter you use for the recipe because of the sugar. Thanks for visiting!
Deb says
Very delicious thank you for sharing doing the low carb thing this helps a ton
Lois says
Let me know if you try the recipe. Thanks Deb!
Cathy Van Engen says
I made these and the flavor is good but they are extremely dry, to the point you can't swallow! (without a big glass of milk )
Lois says
Maybe your oven runs a bit hotter than mine and you might need to adjust the time you cooked them. Let me know if that helps you! Thanks Cathy!
Beth J says
Add a tbl spoon of melted butter to the recipe... It helps significantly
Anonymous says
Re the above post: I just answered my own question. I made these with natural PB and 1/2 cup Pyure instead of erythritol and may I just say WOW! I'm diabetic and finding sugarless treats that don't taste like poor substitutes for the real thing is a challenge but these amazed me with taste and texture that is so close to the real thing. The only other tweak I will make next time is to add 1/4 tsp of salt to make the flavor pop. I used a small cookie scoop and got about 30 cookies.
Anonymous says
Has anyone tried it with Pyure? That's an erythritol and stevia mix supposed to be good for baking. Supposedly the stevia curbs the cooling effect. I wonder if the proportions would be the same. I don't use Splenda for baking as I find it has an aftertaste for me.
Maisy says
Yum! I love that these are sugar-free – who could say no to basically healthy cookies?! 🙂
*Maisy
Cheryl says
I made these last night and they turned out really good. I used Skippy Natural Peanut Butter and Erythritol instead of Splenda. There was definitely a cooling effect from the erythritol, but that's normal and I'm used to it by now. I ended up making 16 (they were a bit large and I had some leftover dough that I threw out because my pan was full and I didn't want to cook another batch), but the rough estimates had them coming out at 2g net carbs. Definitely a keeper.
Maz says
Hi there,
I'm assuming you mean 350 degrees Fahrenheit? I use Celsius and that seems a bit hot.
Lois says
Yes, sorry for any confusion. I do mean Fahrenheit. Thank you!
Laura | Food Fun Family says
These look great! Thanks for sharing with the Delicious Dishes Recipe party!
Jamie Tomkins says
Those sound great - pinning this to try! 🙂 Thank you for sharing this with us at the #HomeMattersParty
Demi says
they look yummy and simple!!
JanVinyard says
Thanks for sharing this recipe - my husband's diabetic so I look forward to making them for him. Blessings, Janet
Yvonne says
I suppose if one is Diabetic then this recipe may suffice. It is certainly not healthy as Splenda is an artificial sugar substitute, complete with side effects.
Dee M says
I've made flourless peanut butter cookies before but not sugarless ones. Thanks for sharing this version at Merry Monday! 🙂
Lee MacArthur says
Isn't Splenda an artificial sweetner? That would be my only concern with this recipe. Otherwise it sounds quite good.
Just Plain Marie says
I'm sharing this in my Saturday Round Up email, Lois. It looks great, and it's awesome for anyone who is counting carbs. Only change I'd make is to use Xylitol (which, despite the weird name, is a natural sweetener) instead of Splenda.
Kandy Blanc says
I would like to substitute the splenda with honey,do I still put 1 cup in?
Donna says
Kandy...I just ran across this recipe and was wondering if you were able to get an answer to your question? I would like to use Stevia or maybe a combination of honey and stevia. I no longer trust the artificial sweeteners.
Beth says
Swerve is a good alternative.
Jamie Miller says
how many calories in each one approx.
Michelle says
I used Kraft peanutbutter, so you'd have to adjust the nutritional info (each of my cookies contained 2 tsp of peanut butter so go from there), but this is what I have for mine:
Per cookie (I got 24 cookies out of this recipe)
60 calories
5.3g total fat
1g saturated fat
1.5 polyunsaturated
2.6g monounsaturated
40.3g sodium
2.7g total carbs
0.7g dietary fiber
0.7g sugars
2.0g protein
Thanks for this recipe by the way, it's fantastic. Far better than the recipes that don't call for baking powder and call for 1 1/3 cups splenda (1 cup is more than enough!)
Amanda says
Thank you for that info!!
Lois says
Thank you for posting that Michelle!
Pam Kruft says
I have been madly searching for an app that will let you type in the ingredients and it will figure out all the nutritional values. Would you mind sharing the app or how you were able to figure it out? Thanks.
Lois says
Have you tried Googling to find an app Pam?
Darlene says
My Fitness Pal lets you do it or even to paste in a URL and it will extract the recipe,
Lois says
That is so good to know! Thank you!
Joanne DiPalo says
I love peanut butter on my apples and bananas, but I've never eaten a peanut butter cookie - how weird is that? This looks like the easiest recipe ever and I'm going to add this to my 'holiday cookie' exchange. I know everyone will love it.
Thanks for sharing,
Joanne
Aimee Hi says
I love peanut butter cookies. The fact that they are flourless and sugarless is even better! YUM!
Aimee @ Captivating Corner
Carolina HeartStrings says
These cookies look fantastic! I cannot wait to try them.
Cynthia Landrie says
I love this recipe! My MIL will be living with us soon and is on a restricted diet, but loves her sweets. I will have to make these for her.
Thanks for linking up to the In and Out of the Kitchen party. I look forward to seeing what you bring next week.
Cynthia
Cheryl @ TFD says
Now I know! I just made these over the weekend and I was wondering if I could substitute Splenda for the sugar. So good to know!
April says
Those sound and look perfectly delicious! Ideal with a tall glass of cold milk!
Debbie says
sounds good Lois! Thanks for these...I just might give them a try! Enjoy your day!
mary_smith says
YUM!!! These look delicious and sound pretty healthy!
Would you consider sharing these at Tuesdays with a Twist?