Craving a classic peanut butter cookie without the guilt? You’ve found the perfect recipe. These No Added Sugar Peanut Butter Cookies are incredibly easy to make, wonderfully soft and chewy, and packed with that nutty flavor you love. We’re skipping the sugar but not the satisfaction, creating a wholesome treat that fits perfectly into a healthier lifestyle. Whether you’re managing sugar intake or just looking for a simple, delicious bake, this recipe is a game-changer.
Forget complicated ingredient lists and techniques. This recipe is designed for the enthusiastic home cook who wants maximum flavor with minimum fuss. We will walk you through everything, ensuring you get perfect cookies every single time.
Why You’ll Love These No Added Sugar Peanut Butter Cookies
There are so many reasons to make this recipe your new go-to cookie. It’s not just about what’s left out, but what you gain—a truly satisfying and simple treat.
- Incredibly Simple: With just a few common pantry staples, you can whip up the dough in under 10 minutes.
- Health-Conscious: This recipe is perfect for anyone on a low-carb, keto, or diabetic-friendly diet. They deliver all the comfort of a classic cookie without the sugar spike.
- Packed with Flavor: Using high-quality, natural peanut butter ensures a rich, nutty taste that isn’t masked by excessive sweetness.
- Perfectly Soft & Chewy: We’ve perfected the ratio of ingredients to give you that delightful soft-baked texture everyone craves. For another easy and satisfying recipe, check out this Crockpot Garlic Parmesan Chicken.
The Secret to Perfect Sugar-Free Cookies: Key Ingredients
The magic of these No Added Sugar Peanut Butter Cookies lies in their simplicity. Each ingredient is chosen to create the best flavor and texture without any added sugars.
Natural Peanut Butter
This is the star of the show. It’s essential to use a natural, unsweetened peanut butter where the only ingredients are peanuts and maybe a little salt. This provides the purest flavor and avoids hidden sugars found in many conventional brands.
Granulated Sugar Substitute
To achieve that classic cookie sweetness, we use a granulated sugar substitute. An erythritol and monk fruit blend works wonderfully here, as it measures 1:1 with sugar and doesn’t have a significant aftertaste. You can also use pure erythritol or xylitol (but be careful with xylitol if you have dogs, as it’s toxic to them).
The Supporting Cast
An egg acts as the binder, giving the cookies structure and richness. A splash of vanilla extract enhances the nutty flavor, and a tiny pinch of salt balances everything out. That’s it!
How to Make No Added Sugar Peanut Butter Cookies Step-by-Step
Making these cookies is as simple as mix, roll, and bake. Follow these steps for flawless results.
- Preheat and Prep: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Mix the Dough: In a medium bowl, combine the natural peanut butter, granulated sugar substitute, egg, and vanilla extract. Stir until the mixture is smooth and fully combined. The dough will be slightly sticky.
- Form the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
- Create the Criss-Cross Pattern: Dip a fork in a little cold water to prevent sticking, then gently press it onto each cookie ball. Press again in the opposite direction to create the classic criss-cross pattern.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still look a little soft. For another great dinner idea, try this Garlic Butter Shrimp Pasta.
- Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Tips for the Best Texture
Getting the texture just right is key. Here’s how you can customize your cookies to be perfectly chewy or delightfully crispy.
For Chewy Cookies
The secret to a chewy cookie is to slightly underbake them. Pull them from the oven when the edges are just set and golden, but the center still looks a bit soft. Letting them cool on the hot baking sheet for a few minutes will finish the cooking process perfectly.
For Crispy Cookies
If you prefer a cookie with a bit more snap, simply add 1-2 minutes to the baking time. Bake until the edges are a deep golden brown and the center looks fully set. Allow them to cool completely on a wire rack to crisp up.
Storing Your Peanut Butter Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just place them in a freezer-safe bag or container and thaw at room temperature when you’re ready for a treat. If you’re planning a cozy meal, this hearty black bean soup is a fantastic choice.
Frequently Asked Questions
Yes, they can be a much healthier alternative to traditional cookies. They are lower in carbs and calories and contain no refined sugar, making them a great option for those on keto, low-carb, or diabetic diets.
Yes! This recipe is naturally flourless. The peanut butter and egg provide enough structure and binding, resulting in a wonderfully dense and chewy cookie without any flour.
Absolutely. Natural almond butter or cashew butter would work well in this recipe as a direct substitute for peanut butter. Just ensure it’s unsweetened and has a similar creamy consistency.
The key is to use a good quality, natural-style creamy peanut butter and to not overbake the cookies. Pull them from the oven when the edges are set but the centers are still soft. They will firm up as they cool.
A granulated erythritol and monk fruit blend is highly recommended. It measures 1:1 like sugar and provides a clean, sweet taste without a cooling aftertaste, which makes it perfect for baking.
The Best No Added Sugar Peanut Butter Cookies Recipe
No Added Sugar Peanut Butter Cookies (That Actually Taste Good!)
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the natural peanut butter, granulated sugar substitute, egg, and vanilla extract. Stir with a spatula until the mixture is smooth and well combined.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
- Using a fork, gently press down on each ball to flatten it slightly. Press again in the opposite direction to create the classic criss-cross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still appear soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Texture Tip: For chewier cookies, bake for 10 minutes. For crispier cookies, bake for the full 12 minutes.
Share Your Creations!
We are so excited for you to try this simple and delicious No Added Sugar Peanut Butter Cookies recipe. It’s proof that you don’t need sugar to make an incredibly satisfying treat. If you bake a batch, we’d love to see it! Snap a photo and share your cookie creations with us on Pinterest. Happy baking!
