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.
Enjoying an easy dessert doesn’t have to lead to a sugar crash or bloating. This recipe is a perfect example of a satisfying, guilt-free snack.
For more simple dessert ideas, check out my Easy Cookie Recipes collection.
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Recipe at a Glance
If you’re watching your carbs or following a Keto, low-carb, or gluten-free lifestyle, these cookies are the perfect treat to satisfy your sweet tooth without the guilt!
Prep: 5 min | Cook/Bake: 10 min | Difficulty: Easy
What it is: A simple 5-ingredient cookie made with creamy peanut butter, an egg, vanilla extract, baking powder and a sugar substitute.
Why you’ll love it: Quick to make, gluten-free, and ideal for anyone avoiding sugar.
How to make it: Stir together the ingredients, then scoop onto a baking sheet and press with a fork before baking until golden.
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Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- Diabetic Peanut Butter Cookies
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You'll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storing, Freezing, and Thawing Tips
- Recipe FAQ's
- Looking for MORE Sugar Free Cookies?
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Tried, Loved, and Rated 5 Stars!
I made these as a sugar free substitute because my husband and I have been trying to cut back but still like a treat from time to time. These are awesome. We love them. I would recommend them to anyone.
- Sandy
⭐⭐⭐⭐⭐
Made these for guests at my daughter’s baby shower, and everyone said they were the best cookies they’ve ever had. One guest has been diabetic for over 25 years and even said they were her favorite.
- Nicole
⭐⭐⭐⭐⭐
Diabetic Peanut Butter Cookies
If you’re looking for diabetic dessert recipes, experiment with different types of sugar substitutes to find one that fits your diet plan.
For this recipe, I used Splenda and didn’t notice any aftertaste. As always, check with your doctor to determine which sugar substitute is best for your specific dietary needs.
Sugar Substitute for Baking
To lower the sugar content in these sugar free peanut butter cookies for diabetics even more, choose a natural peanut butter or one that’s lower in sugar than traditional brands.
Check out Stevia/Sugar Substitutes article for expert advice on selecting the ideal sugar substitute. Remember to consult your doctor for more tailored information.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You'll Need
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
Use natural peanut butter: Choose a variety with no added sugar for a less sweet, more traditional peanut butter flavor.
Add warmth with spices: Stir in a pinch of cinnamon along with the vanilla extract to give the cookies a cozy flavor boost.
Create a sweet-and-salty contrast: Sprinkle a little sea salt on top before baking for extra flavor and texture.
Prefer a softer cookie? Try my Sugar Free Peanut Butter Cookie with Flour Recipe. for a slightly different texture and taste.
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: In a mixing bowl, beat together the egg, sugar substitute, baking powder, and vanilla for about a minute. Add the peanut butter and water, then continue mixing until everything is well combined. The dough will be fairly thick and dry—just make sure the peanut butter is fully blended with the other ingredients.
Step 2: 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 3: Then using a fork, make indentations into each cookie. Spray the fork with cooking spray so it doesn't stick to the cookie. (Or dip the fork in a little of the sugar substitute.)
Step 4: Bake 8-10 minutes in a preheated 350°F oven until the cookies feel firm and are slightly browned. Transfer the cookies to a baking rack and cool.
Insider Tips from My Kitchen to Yours
✔️ DO mix the dough until the peanut butter is fully blended in with the other ingredients. The mixture comes together quickly and may look a little dry, but that’s normal.
❌ DO NOT skip spraying your fork with non-stick cooking spray or dipping the fork in the sugar substitute before making the criss-cross pattern. It prevents sticking since you won’t be using flour like in traditional peanut butter cookies.
Storing, Freezing, and Thawing Tips
Storing Tips: Store cookies in an airtight container at room temperature to prevent moisture and staleness. They’ll stay fresh for up to 3 weeks.
Freezing Tips: Place cooled cookies on a baking sheet and freeze for 1 hour. Once firm, wrap individually and store in an airtight container or freezer bag to keep them fresh.
Thawing Tips: When ready to eat, defrost the cookies in the refrigerator overnight before serving them at room temperature...yummy!
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, diabetics can enjoy sugar-free cookies, but it’s important to check the ingredients. Sugar-free doesn't always mean carbohydrate-free, so monitoring total carbs and ensuring the cookies fit within their dietary plan is key.
Yes, sugar-free peanut butter can be a good option for diabetics when consumed in moderation. It is low in carbohydrates and provides healthy fats, protein, and fiber, which can help with blood sugar control. However, it's important to check the label for added ingredients like hydrogenated oils or high sodium and choose a natural variety with minimal additives for the healthiest option.
The best peanut butter for diabetics is natural and unsweetened, made only with peanuts (and sometimes salt). Avoid brands with added sugar or oils, and choose options like Smucker’s Natural, Teddie, or Crazy Richard’s for a healthy, low-carb choice.
Yes, you can make peanut butter cookies without sugar by using a sugar substitute such as Splenda, Stevia, or Monk Fruit. These alternatives give you the same sweet flavor without the added sugar, making the cookies a great option for anyone watching their carb or sugar intake.
Looking for MORE Sugar Free Cookies?
You can also try my collection of Diabetic Christmas Cookies, Sugar Free Diabetic Desserts or my recipe for Simple Oatmeal Cookies for Diabetics.
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📖 Recipe Card
Sugar Free Peanut Butter Cookies
Video
Ingredients
- 1 egg
- 1 cup Splenda or your favorite sugar substitute
- 1 teaspoon baking powder
- ½ teaspoon vanilla
- 1 cup creamy peanut butter
- 1 teaspoon water
Method
- 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 8-10 minutes until cookies feel firm and are slightly browned.
- Transfer the cookies to a baking rack and cool.
Nutrition
Notes
- The mixture comes together quickly and may look a little dry; just be sure the peanut butter is fully blended in with the other ingredients.
- Use a fork to make the classic criss-cross pattern on top of each cookie.
- Since these cookies are flourless, lightly spray the fork with non-stick cooking spray to prevent sticking instead of dipping it in flour like traditional peanut butter cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 1 week.
- The dough can be made ahead and chilled for up to 24 hours before baking.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
See more guidelines at USDA.gov.
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!
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.