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. These are definitely another easy cookie recipe we all need to add to our recipe box the whole family will enjoy.
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.
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
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- Parchment Baking Sheets - cookies bake best when you use parchment paper. I used to use aluminum foil until I discovered these pre-cut baking sheets.
- Baking cooling rack
- Cookie scoops - I love using cookie scoops to help ensure all the cookies are the same size. It really does help to make sure all the cooks bake evenly.
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Main Ingredients Needed:
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
- ½ tsp. vanilla
- 1 cup creamy peanut butter
- 1 tsp. water
Step-by-Step Instructions:
Step 1: Combine the Ingredients
- 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.
Step 2: Scoop Out the Cookies
- 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.
- Then using a fork, make indentations into each cookie. Spray the fork with cooking spray so it doesn't stick to the cookie.
Step 3: Baking Instructions
- 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.
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!
Ready for more Cookie Recipes:
- Chocolate Sugar Cookies
- Red Velvet Sandwich Cookies
- Four Different Cake Mix Cookie Recipes
- M&M Cookies
- Peanut Butter Bars
- Keto Chocolate Chip Cookies
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Sugarless and Flourless Peanut Butter Cookies
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
- 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.
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.
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Nutrition Information:
Yield:
15Serving Size:
1Amount 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.
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!
Why doesn't this recipe say how many it makes
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.
LOIS, I was wondering could I use Crunchy Peanut butter instead of Creamy?
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!
Wish I could have one right now. Yum.
Amalia
xo
Thank you for visiting!
Sounds tasty! Pinned.
Thank you Dee!
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?
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!
I put butter, two tablespoons in mine. They were not dry. . Good for my low carb diet. Pretty good. Thanks.
Thanks for letting me know!
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...😊
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!
Such a healthy and delicious cookie. They look easy and simple to make too.
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!
Hope they like the cookies! Thanks for visiting.
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 🙂
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.
I hope the grandkids enjoy the cookies! Thanks for visiting.
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!
Would love to hear how they turn out. Thanks for visiting.
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.
Thank you for letting me know! Glad you all enjoyed the cookies.
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!
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!
Just wondering how much stevia you used for the recipe?
Would this recipe work using Almond Butter or other nut butters? I have a friend allergic to peanuts.
Hi Leslie, I really don't know! You could try and see how it comes out. Come back and let me know!
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!!!
The recipe calls for one cup of Splenda or your favorite sugar substitute. Thank you for visiting.
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.
LOL. I tried one of those recipes with banana as the base and it was pretty tasteless! Thanks for the comment and visiting.
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?
Thanks for catching the typo! Recipe card has been adjusted!
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
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.
Beth my doctor told me to use only Stevia. It is the only true sweetener besides sugar.
There are 3 grams of sugar in 2 tablespoons of peanut butter. So how are these sugar free? Should you say “no sugar added”?
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!
Very delicious thank you for sharing doing the low carb thing this helps a ton
Let me know if you try the recipe. Thanks Deb!
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 )
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!
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.
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.
Yum! I love that these are sugar-free – who could say no to basically healthy cookies?! 🙂
*Maisy
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.
Hi there,
I'm assuming you mean 350 degrees Fahrenheit? I use Celsius and that seems a bit hot.
Yes, sorry for any confusion. I do mean Fahrenheit. Thank you!
These look great! Thanks for sharing with the Delicious Dishes Recipe party!
Those sound great - pinning this to try! 🙂 Thank you for sharing this with us at the #HomeMattersParty
they look yummy and simple!!
Thanks for sharing this recipe - my husband's diabetic so I look forward to making them for him. Blessings, Janet
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.
I've made flourless peanut butter cookies before but not sugarless ones. Thanks for sharing this version at Merry Monday! 🙂
Isn't Splenda an artificial sweetner? That would be my only concern with this recipe. Otherwise it sounds quite good.
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.
I would like to substitute the splenda with honey,do I still put 1 cup in?
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.
Swerve is a good alternative.
how many calories in each one approx.
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!)
Thank you for that info!!
Thank you for posting that Michelle!
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.
Have you tried Googling to find an app Pam?
My Fitness Pal lets you do it or even to paste in a URL and it will extract the recipe,
That is so good to know! Thank you!
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
I love peanut butter cookies. The fact that they are flourless and sugarless is even better! YUM!
Aimee @ Captivating Corner
These cookies look fantastic! I cannot wait to try them.
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
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!
Those sound and look perfectly delicious! Ideal with a tall glass of cold milk!
sounds good Lois! Thanks for these...I just might give them a try! Enjoy your day!
YUM!!! These look delicious and sound pretty healthy!
Would you consider sharing these at Tuesdays with a Twist?