3-Ingredient Sugar Free Peanut Butter Cookies: Easy & Guilt-Free

You know those days when you’re craving something sweet but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with these sugar-free peanut butter cookies made with just three ingredients. I discovered this recipe during my sugar-free baking experiments last year, and wow – it became an instant favorite in our house! These low-carb wonders take less than 20 minutes from bowl to baking sheet, and trust me, they disappear just as fast. The best part? No complicated ingredients or special equipment – just simple, wholesome goodness that satisfies that cookie craving without the guilt.

Why You’ll Love These Sugar Free Peanut Butter Cookies

Let me tell you why these little gems have become my go-to when the cookie monster strikes (and when I want to keep things healthy):

• Crazy simple: Just three ingredients you probably have right now – no fancy shopping trips needed
• Low-carb magic: All the peanut butter goodness without the sugar crash afterwards
• Lightning fast: From craving to cookie in under 20 minutes – perfect for when patience isn’t your virtue
• Kid-approved: My picky eaters gobble these up without suspecting they’re actually good for them
• No baking skills required: If you can stir and press a fork, you’re already a cookie master

Seriously, what’s not to love? These cookies are the superhero of quick, guilt-free treats!

Ingredients for Sugar Free Peanut Butter Cookies

Here’s the beautiful part – you only need three simple ingredients to make these amazing cookies happen:

• 1 cup natural peanut butter: Make sure it’s the unsweetened kind with just peanuts and maybe salt – no sneaky sugars or oils!
• 1 large egg: This binds everything together and gives that perfect cookie texture
• 1/2 cup granulated sugar substitute: I use erythritol because it measures just like sugar, but your favorite stevia blend works too

See? Told you it was simple! Now grab your ingredients and let’s make some magic.

Equipment You’ll Need

Gather these basic tools – you likely already have them all in your kitchen:

• Mixing bowl: Any medium-sized bowl will do the trick
• Baking sheet: Standard cookie sheet works perfectly
• Parchment paper: For easy cleanup and no sticking disasters
• Fork: Your trusty tool for both mixing and creating those classic crisscross patterns

That’s it! No fancy gadgets needed for these simple, delicious cookies.

How to Make Sugar Free Peanut Butter Cookies

Okay, let’s get baking! These cookies come together so fast you’ll barely have time to lick the spoon (not that I’m judging if you do). Here’s exactly how I make them – with all my little tricks for perfect results every time.

Mixing the Dough

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your mixing bowl and let’s make magic happen. Combine the peanut butter, egg, and sugar substitute all at once. Now here’s my secret – mix just until everything comes together smoothly. Overmixing can make the dough too stiff, and nobody wants tough cookies! The texture should be thick but still slightly sticky – think playdough that’s been sitting out for 10 minutes.

Shaping and Baking

Time to get hands-on! Roll tablespoon-sized portions of dough between your palms – I make about 12 balls from one batch. Place them on your parchment-lined baking sheet about 2 inches apart. Now for the classic peanut butter cookie look – take a fork and gently press down on each ball in a crisscross pattern. Don’t flatten them completely – leave them about 1/2 inch thick for the perfect chewy texture.

Pop them in the oven for 10-12 minutes. You’ll know they’re done when the edges just start turning golden but the centers still look slightly soft. They’ll firm up as they cool – promise! Let them sit on the baking sheet for 5 minutes before transferring to a wire rack. This patience-testing step prevents crumbly disasters.

Tips for Perfect Sugar Free Peanut Butter Cookies

After making dozens (okay, maybe hundreds) of batches, I’ve learned all the tricks for cookie perfection. First rule – always use natural peanut butter without added oils or sugars. The separation in the jar is normal – just stir it well before measuring! Second, watch your baking time like a hawk. These cookies go from perfectly golden to overdone in about 60 seconds. Pull them when the edges just start browning – they’ll finish cooking on the baking sheet.

Here’s my favorite trick: let the dough sit for 5 minutes after mixing. This helps the sugar substitute dissolve completely and prevents any graininess. And whatever you do, resist eating them straight from the oven! That 5-minute cooling time on the baking sheet makes all the difference between crumbly messes and perfect, chewy cookies.

Variations for Sugar Free Peanut Butter Cookies

Want to mix things up? Try stirring in a handful of sugar-free chocolate chips for a classic combo, or add 1/2 teaspoon of cinnamon for a cozy twist. Feeling fancy? A sprinkle of flaky sea salt before baking takes these to gourmet status. The possibilities are endless!

Storing and Reheating Sugar Free Peanut Butter Cookies

These cookies stay fresh in an airtight container at room temperature for up to 5 days – if they last that long! For a just-baked taste, pop them in the microwave for 10 seconds. Want them crisp again? A quick 3-minute toast in a 300°F oven works magic.

Nutritional Information for Sugar Free Peanut Butter Cookies

Each of these delicious cookies packs a nutritional punch while keeping things light. Here’s the scoop per cookie (based on 12 cookies per batch): about 90 calories, 7g fat, 3g net carbs, and 4g protein. Remember, exact numbers may vary slightly depending on your peanut butter brand and sugar substitute choice – but trust me, they’re always a guilt-free win!

Frequently Asked Questions

I get asked about these sugar-free peanut butter cookies all the time – here are the answers to the questions that pop up most often:

Can I Use Almond Butter Instead?

Absolutely! Almond butter works great if that’s what you’ve got. The cookies will have a slightly different flavor – more earthy than peanut buttery – and the texture might be a tad drier. I’d suggest adding an extra tablespoon of almond butter to compensate. Sunflower butter works too if you’re nut-free!

Why Are My Cookies Crumbly?

Oh no – been there! Usually, it’s one of two things: either your peanut butter was too dry (give it a good stir before measuring!) or you didn’t let the cookies cool properly on the baking sheet. That 5-minute rest is crucial for them to set up without falling apart. If it keeps happening, try adding an extra egg yolk next time for more binding power.

How Long Do These Cookies Last?

Kept in an airtight container at room temperature, these beauties stay fresh for about 5 days. They never last that long at my house though! For longer storage, you can freeze the baked cookies for up to 3 months – just thaw at room temperature when the craving hits. The dough balls freeze well too if you want to bake them fresh later.

Share Your Sugar Free Peanut Butter Cookies

I’d love to hear how your cookies turned out! Snap a photo of your crisscross masterpieces and tag me – I’m always looking for new cookie inspiration. Did you try any fun variations? Leave a comment below so we can all learn from your delicious experiments!

For more sugar-free recipes and inspiration, check out my Pinterest page.

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