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!
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