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You are here: Home / Recipes / Sugar Free Peanut Butter Cookies

Desserts Recipes Videos
Published: December 18, 2020 | Last Updated: December 18, 2020 | Author: Lois

Sugar Free Peanut Butter Cookies

Sugar Free Peanut Butter Cookies – delicious diabetic peanut butter cookies made with no flour or added sugar. With only a few ingredients, these cookies are the best way to enjoy a sweet treat without the need for sugar or carbs. These are definitely another easy cookie recipe we all need to add to our recipe box the whole family will enjoy.

peanut butter cookies no sugar baked fresh from the oven.

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 my traditional Peanut Butter Cookies from a Cake Mix recipe. That’s right, these are flourless cookies that taste amazing.

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. Because everyone needs something “sweet” without all the sugar of a traditional Christmas cookie.

low sugar desserts like these peanut butter cookies are easy to make.

Baking Tip: If you really need to be careful with sugar, you should try to use a natural peanut butter brand or one that is lower in sugar.

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. And if you need to be really careful with your sugar intake, you might want to try a low sugar peanut butter to use in the recipe. 

Helpful Kitchen Tools

Affiliate Disclosure:  This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, click here.

  • Parchment Baking Sheets
  • Baking cooling rack
  • Cookie cutter

Ingredients: 

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

  • 1 large egg
  • Splenda; 1 cup – or your favorite powdered sugar substitute
  • 1 tsp. baking powder
  • 1/2 tsp. vanilla
  • 1 cup creamy peanut butter
  • 1 tsp. water

Instructions:

In a mixing bowl, beat together the egg, sugar substitute, baking powder and vanilla for about a minute.

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. 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 in a preheated 350 degree oven until the cookies feel firm and are slightly browned.

batter mixed for peanut butter cookies no sugar.

Transfer the cookies to a baking rack and cool.

diabetic dessert recipes include these peanut butter cookies.

Tips for Baking Peanut Butter 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 to make crisscross indentations into each cookie.
  • If you were baking traditional peanut butter cookies, you would dip your fork in flour to help the dough not stick to the fork, but since these are no-flour cookies, I found spraying the fork with non-stick cooking spray helps. 

Tried this recipe? Let me know in the comments and don’t forget to rate it!

Sugarless and Flourless Peanut Butter Cookies with a glass of milk.

Ready for more Cookie Recipes: 

  • Chocolate Sugar Cookies 
  • Red Velvet Sandwich Cookies
  • Four Different Cake Mix Cookie Recipes 
  • M&M Cookies
  • Peanut Butter Bars.
Sugarless and Flourless Peanut Butter Cookies

Sugarless and Flourless Peanut Butter Cookies

Yield: 15 cookies depending on size
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Sugarless and Flourless Peanut Butter Cookies made with no flour or added sugar that are delicious! the perfect Keto-Friendly, low carb dessert to enjoy while dieting or watching what you eat.

Ingredients

  • 1 large egg
  • 1 cup Splenda; or your favorite sugar substitute
  • 1 tsp. baking powder
  • 1/2 tsp. vanilla
  • 1 cup creamy peanut butter
  • 1 tsp. water

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, beat together the egg, sugar substitute, baking powder and vanilla for about a minute.
  3. Add the peanut butter and water and beat together.
  4. The mixture will be pretty dry; just make sure the peanut butter is blended in with the other ingredients.
  5. 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.
  6. Then using a fork, make indentations into each cookie. Spray the fork with cooking spray so it doesn't stick to the cookie.
  7. Bake 12 - 15 minutes until cookies feel firm and are slightly browned.
  8. Transfer the cookies to a baking rack and cool.

Notes

Tips for Baking Peanut Butter 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 to make crisscross indentations into each cookie.
  • If you were baking traditional peanut butter cookies, you would dip your fork in flour to help the dough not stick to the fork, but since these are no-flour cookies, I found spraying the fork with non-stick cooking spray helps. 


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Cookie Scoops
    Cookie Scoops
  • Parchment Baking Sheets
    Parchment Baking Sheets
Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 119mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 4g

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.

© Lois
Cuisine: American / Category: Desserts
no sugar peanut butter cookies

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! 


73 Comments

About Lois

Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.

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Comments

  1. Linda says

    February 25, 2020 at 6:13 pm

    LOIS, I was wondering could I use Crunchy Peanut butter instead of Creamy?

    Reply
    • Lois says

      February 25, 2020 at 11:16 pm

      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!

      Reply
  2. handmade by amalia says

    January 7, 2020 at 1:32 am

    Wish I could have one right now. Yum.
    Amalia
    xo

    Reply
    • Lois says

      January 7, 2020 at 6:22 pm

      Thank you for visiting!

      Reply
  3. Dee | Grammy's Grid says

    January 5, 2020 at 9:30 pm

    Sounds tasty! Pinned.

    Reply
    • Lois says

      January 6, 2020 at 7:09 am

      Thank you Dee!

      Reply
  4. Nikki says

    September 11, 2019 at 12:11 am

    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?

    Reply
    • Lois says

      September 12, 2019 at 12:16 pm

      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!

      Reply
  5. Patti says

    August 26, 2019 at 4:11 pm

    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…😊

    Reply
    • Lois says

      August 26, 2019 at 6:25 pm

      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!

      Reply
  6. Veena Azmanov says

    March 10, 2019 at 3:26 pm

    Such a healthy and delicious cookie. They look easy and simple to make too.

    Reply
  7. Marisa F. Stewart says

    March 9, 2019 at 4:29 pm

    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!

    Reply
    • Lois says

      March 9, 2019 at 8:57 pm

      Hope they like the cookies! Thanks for visiting.

      Reply
  8. Jolina says

    March 8, 2019 at 3:32 pm

    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 🙂

    Reply
  9. Gloria says

    March 7, 2019 at 10:53 am

    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.

    Reply
    • Lois says

      March 7, 2019 at 9:15 pm

      I hope the grandkids enjoy the cookies! Thanks for visiting.

      Reply
  10. Denise says

    March 7, 2019 at 7:07 am

    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!

    Reply
    • Lois says

      March 7, 2019 at 9:16 pm

      Would love to hear how they turn out. Thanks for visiting.

      Reply
  11. Claudia says

    January 26, 2019 at 5:21 pm

    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.

    Reply
    • Lois says

      January 26, 2019 at 9:57 pm

      Thank you for letting me know! Glad you all enjoyed the cookies.

      Reply
  12. Michelle says

    December 4, 2018 at 1:22 pm

    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!

    Reply
    • Lois says

      December 4, 2018 at 1:55 pm

      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!

      Reply
    • Jenn says

      December 16, 2018 at 8:08 pm

      Just wondering how much stevia you used for the recipe?

      Reply
  13. Lezlie says

    September 24, 2018 at 1:59 pm

    Would this recipe work using Almond Butter or other nut butters? I have a friend allergic to peanuts.

    Reply
    • Lois says

      September 24, 2018 at 4:05 pm

      Hi Leslie, I really don’t know! You could try and see how it comes out. Come back and let me know!

      Reply
  14. Jenn says

    August 17, 2018 at 4:21 pm

    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!!!

    Reply
    • Lois says

      August 18, 2018 at 1:36 pm

      The recipe calls for one cup of Splenda or your favorite sugar substitute. Thank you for visiting.

      Reply
    • deedeedee says

      August 8, 2019 at 2:40 am

      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.

      Reply
      • Lois says

        August 8, 2019 at 10:15 pm

        LOL. I tried one of those recipes with banana as the base and it was pretty tasteless! Thanks for the comment and visiting.

        Reply
  15. Christy says

    July 19, 2018 at 10:38 am

    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?

    Reply
    • Lois says

      July 19, 2018 at 2:24 pm

      Thanks for catching the typo! Recipe card has been adjusted!

      Reply
  16. Beth says

    April 28, 2018 at 2:28 pm

    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

    Reply
    • Lois says

      April 29, 2018 at 1:29 pm

      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.

      Reply
    • Shirley says

      May 4, 2018 at 6:34 pm

      Beth my doctor told me to use only Stevia. It is the only true sweetener besides sugar.

      Reply
  17. Terri says

    April 14, 2018 at 10:58 am

    There are 3 grams of sugar in 2 tablespoons of peanut butter. So how are these sugar free? Should you say “no sugar added”?

    Reply
    • Lois says

      April 16, 2018 at 7:38 am

      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!

      Reply
  18. Deb says

    April 4, 2018 at 9:04 pm

    Very delicious thank you for sharing doing the low carb thing this helps a ton

    Reply
    • Lois says

      April 6, 2018 at 1:42 pm

      Let me know if you try the recipe. Thanks Deb!

      Reply
  19. Cathy Van Engen says

    February 24, 2018 at 11:58 am

    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 )

    Reply
    • Lois says

      February 25, 2018 at 6:34 am

      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!

      Reply
  20. Anonymous says

    December 11, 2017 at 8:36 pm

    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.

    Reply
  21. Anonymous says

    December 6, 2017 at 12:50 am

    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.

    Reply
  22. Maisy says

    August 4, 2017 at 12:23 pm

    Yum! I love that these are sugar-free – who could say no to basically healthy cookies?! 🙂

    *Maisy

    Reply
  23. Cheryl says

    April 5, 2017 at 3:27 pm

    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.

    Reply
  24. Maz says

    February 12, 2017 at 10:56 pm

    Hi there,

    I'm assuming you mean 350 degrees Fahrenheit? I use Celsius and that seems a bit hot.

    Reply
    • Lois says

      February 22, 2017 at 3:05 am

      Yes, sorry for any confusion. I do mean Fahrenheit. Thank you!

      Reply
  25. Laura | Food Fun Family says

    October 20, 2016 at 10:55 pm

    These look great! Thanks for sharing with the Delicious Dishes Recipe party!

    Reply
  26. Jamie Tomkins says

    October 8, 2016 at 9:07 pm

    Those sound great – pinning this to try! 🙂 Thank you for sharing this with us at the #HomeMattersParty

    Reply
  27. Demi says

    October 8, 2016 at 10:13 am

    they look yummy and simple!!

    Reply
  28. JanVinyard says

    October 3, 2016 at 2:40 pm

    Thanks for sharing this recipe – my husband's diabetic so I look forward to making them for him. Blessings, Janet

    Reply
  29. Yvonne says

    June 21, 2016 at 1:43 pm

    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.

    Reply
  30. Dee M says

    May 15, 2016 at 8:57 am

    I've made flourless peanut butter cookies before but not sugarless ones. Thanks for sharing this version at Merry Monday! 🙂

    Reply
  31. Lee MacArthur says

    May 10, 2016 at 7:42 pm

    Isn't Splenda an artificial sweetner? That would be my only concern with this recipe. Otherwise it sounds quite good.

    Reply
  32. Just Plain Marie says

    May 3, 2016 at 12:05 pm

    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.

    Reply
  33. Kandy Blanc says

    February 22, 2015 at 9:21 pm

    I would like to substitute the splenda with honey,do I still put 1 cup in?

    Reply
    • Donna says

      May 7, 2015 at 7:07 pm

      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.

      Reply
      • Beth says

        January 30, 2019 at 11:50 am

        Swerve is a good alternative.

        Reply
  34. Jamie Miller says

    November 16, 2013 at 7:22 pm

    how many calories in each one approx.

    Reply
    • Michelle says

      March 10, 2015 at 3:15 pm

      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!)

      Reply
      • Amanda says

        April 7, 2018 at 3:31 pm

        Thank you for that info!!

        Reply
      • Lois says

        April 16, 2018 at 7:39 am

        Thank you for posting that Michelle!

        Reply
      • Pam Kruft says

        June 20, 2018 at 11:43 pm

        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.

        Reply
        • Lois says

          June 21, 2018 at 9:52 am

          Have you tried Googling to find an app Pam?

          Reply
        • Darlene says

          July 2, 2018 at 1:11 am

          My Fitness Pal lets you do it or even to paste in a URL and it will extract the recipe,

          Reply
          • Lois says

            July 3, 2018 at 5:21 pm

            That is so good to know! Thank you!

  35. Joanne DiPalo says

    November 5, 2013 at 12:35 am

    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

    Reply
  36. Aimee Hi says

    June 8, 2013 at 2:38 pm

    I love peanut butter cookies. The fact that they are flourless and sugarless is even better! YUM!

    Aimee @ Captivating Corner

    Reply
  37. Carolina HeartStrings says

    April 20, 2013 at 1:22 am

    These cookies look fantastic! I cannot wait to try them.

    Reply
  38. Cynthia Landrie says

    April 16, 2013 at 8:43 pm

    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

    Reply
  39. Cheryl @ TFD says

    April 16, 2013 at 3:28 pm

    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!

    Reply
  40. April says

    April 16, 2013 at 3:05 pm

    Those sound and look perfectly delicious! Ideal with a tall glass of cold milk!

    Reply
  41. Debbie says

    April 16, 2013 at 12:36 pm

    sounds good Lois! Thanks for these…I just might give them a try! Enjoy your day!

    Reply
  42. mary_smith says

    April 16, 2013 at 10:48 am

    YUM!!! These look delicious and sound pretty healthy!
    Would you consider sharing these at Tuesdays with a Twist?

    Reply

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