Sugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (2024)

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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.

Indulging in a sweet treat doesn't have to result in a sugar crash or bloating, and these peanut butter cookies made without any sugar or flour are a perfect example of guilt-free snacking.

Check out all the other easy cookie recipes for more delicious ideas to add to your recipe box!

Sugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (1)

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 deliciousyou will not even miss the flour that's found in Sugar Free Peanut Butter Cookie with Flour Recipe.

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.

Table of Contents
  • Diabetic Peanut Butter Cookies
  • Expert Tip
  • 🛒Helpful Kitchen Tools
  • 📋Ingredients
  • Substitutions and Variations
  • Step-by-Step Instructions
  • Baking Instructions
  • Before You Begin!
  • ➡️ Top Recipe Tip
  • 🍶Storage Tips
  • ❄️Freezing Tips
  • 🔁 Thawing Tips
  • 🌟Try these recipes next...
  • 📇Recipe Card
  • 💬 Comments

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.

Expert Tip

Check out Stevia/Sugar Substitutes article for expert advice on selecting the ideal sugar substitute. Remember to consult your doctor for more tailored information.

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📋Ingredients

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.

  • Egg
  • Splenda; 1 cup - or your favorite powdered sugar substitute
  • Baking powder
  • Vanilla Extract
  • Creamy peanut butter
  • Water

📌 Quick Tip: To lower the sugar content on these cookies even more, choose a natural peanut butter or one that is lower in sugar than traditional peanut butter.

Substitutions and Variations

  • Use natural peanut butter with no added sugars instead of regular peanut butter.
  • Try adding cinnamon with the vanilla extract for extra flavor.
  • Top with a sprinkle of sea salt for a sweet and salty combo.

Step-by-Step Instructions

  • Step 1: In a mixing bowl, beat together the egg, sugar substitute, baking powder and vanilla for about a minute.
  • Step 2: 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 3: 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 4: Then using a fork, make indentations into each cookie. Spray the fork with cooking spray so it doesn't stick to the cookie.
Sugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (10)

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.
Sugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (11)

Before You Begin!

If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.

Sugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (12)

➡️ Top Recipe Tip

  • 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.

🍶Storage Tips

  • Store the cookies in an airtight container at room temperature. This will keep the cookies from getting too moist or stale.
  • For extra protection, wrap each cookie individually in wax paper before storing in the container.
  • Place a slice of bread in the container to help absorb any moisture and prevent the cookies from becoming crumbly.
  • Cookies can last up to 3 weeks when properly stored.

❄️Freezing Tips

  • Place the cooked and cooled cookies on a baking sheet and flash freeze them for about 60 minutes.
  • Once frozen, wrap each cookie individually in plastic wrap or wax paper, then place into an airtight container or freezer bag. This will ensure each cookie remains fresh.

🔁 Thawing Tips

  • When ready to eat, defrost the cookies in the refrigerator overnight before serving them at room temperature...yummy!

🌟Try these recipes next...

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📇Recipe Card

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Sugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (17)

Sugar Free Peanut Butter Cookies

Yield: 15 cookies depending on size

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Sugar Free Peanut Butter Cookies are made with no flour or added sugar are 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

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, beat together the egg, sugar substitute, baking powder and vanilla for about a minute.
  3. Add the peanut butter and water and beat together.
  4. The mixture will be pretty dry; just make sure the peanut butter is blended in with the other ingredients.
  5. 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.
  6. Then using a fork, make indentations into each cookie. Spray the fork with cooking spray so it doesn't stick to the cookie.
  7. Bake 12 -15 minutes until cookies feel firm and are slightly browned.
  8. 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.
Nutrition Information:

Yield: 15Serving Size: 1
Amount 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.

Pin this recipe and save it for later!

Please leave a comment on the blog or share a photo on Pinterest

Sugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (18)More InformationSugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (19)More InformationSugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (20)More InformationSugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (21)More InformationSugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (22)More Information

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!

Sugar Free Peanut Butter Cookies | Walking on Sunshine Recipes (23)

Reader Interactions

Comments

  1. BB says

    Why doesn't this recipe say how many it makes

    Reply

    • Lois says

      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.

      Reply

  2. Linda says

    LOIS, I was wondering could I use Crunchy Peanut butter instead of Creamy?

    Reply

    • Lois says

      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!

      Reply

  3. handmade by amalia says

    Wish I could have one right now. Yum.
    Amalia
    xo

    Reply

    • Lois says

      Thank you for visiting!

      Reply

  4. Dee | Grammy's Grid says

    Sounds tasty! Pinned.

    Reply

    • Lois says

      Thank you Dee!

      Reply

  5. Nikki says

    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?

    Reply

    • Lois says

      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!

      Reply

      • Vickie L Sells says

        I put butter, two tablespoons in mine. They were not dry. . Good for my low carb diet. Pretty good. Thanks.

        Reply

        • Lois says

          Thanks for letting me know!

          Reply

    • Lois says

      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!

      Reply

  6. Veena Azmanov says

    Such a healthy and delicious cookie. They look easy and simple to make too.

    Reply

  7. Marisa F. Stewart says

    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!

    Reply

    • Lois says

      Hope they like the cookies! Thanks for visiting.

      Reply

  8. Jolina says

    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 🙂

    Reply

  9. Gloria says

    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.

    Reply

    • Lois says

      I hope the grandkids enjoy the cookies! Thanks for visiting.

      Reply

  10. Denise says

    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!

    Reply

    • Lois says

      Would love to hear how they turn out. Thanks for visiting.

      Reply

  11. Claudia says

    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.

    Reply

    • Lois says

      Thank you for letting me know! Glad you all enjoyed the cookies.

      Reply

  12. Michelle says

    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!

    Reply

    • Jenn says

      Just wondering how much stevia you used for the recipe?

      Reply

  13. Lezlie says

    Would this recipe work using Almond Butter or other nut butters? I have a friend allergic to peanuts.

    Reply

    • Lois says

      Hi Leslie, I really don't know! You could try and see how it comes out. Come back and let me know!

      Reply

  14. 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!!!

    Reply

    • Lois says

      The recipe calls for one cup of Splenda or your favorite sugar substitute. Thank you for visiting.

      Reply

    • 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.

      Reply

      • 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.

        Reply

  15. 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?

    Reply

  16. 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

    Reply

    • 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.

      Reply

    • Shirley says

      Beth my doctor told me to use only Stevia. It is the only true sweetener besides sugar.

      Reply

  17. 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”?

    Reply

    • 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!

      Reply

  18. Deb says

    Very delicious thank you for sharing doing the low carb thing this helps a ton

    Reply

    • Lois says

      Let me know if you try the recipe. Thanks Deb!

      Reply

  19. 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 )

    Reply

    • 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!

      Reply

    • Beth J says

      Add a tbl spoon of melted butter to the recipe... It helps significantly

      Reply

  20. 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.

    Reply

  21. 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.

    Reply

  22. Maisy says

    Yum! I love that these are sugar-free – who could say no to basically healthy cookies?! 🙂

    *Maisy

    Reply

  23. 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.

    Reply

  24. Maz says

    Hi there,

    I'm assuming you mean 350 degrees Fahrenheit? I use Celsius and that seems a bit hot.

    Reply

    • Lois says

      Yes, sorry for any confusion. I do mean Fahrenheit. Thank you!

      Reply

  25. Laura | Food Fun Family says

    These look great! Thanks for sharing with the Delicious Dishes Recipe party!

    Reply

  26. Jamie Tomkins says

    Those sound great - pinning this to try! 🙂 Thank you for sharing this with us at the #HomeMattersParty

    Reply

  27. Demi says

    they look yummy and simple!!

    Reply

  28. JanVinyard says

    Thanks for sharing this recipe - my husband's diabetic so I look forward to making them for him. Blessings, Janet

    Reply

  29. 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.

    Reply

  30. Dee M says

    I've made flourless peanut butter cookies before but not sugarless ones. Thanks for sharing this version at Merry Monday! 🙂

    Reply

  31. Lee MacArthur says

    Isn't Splenda an artificial sweetner? That would be my only concern with this recipe. Otherwise it sounds quite good.

    Reply

  32. 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.

    Reply

  33. Kandy Blanc says

    I would like to substitute the splenda with honey,do I still put 1 cup in?

    Reply

    • Donna says

      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.

      Reply

      • Beth says

        Swerve is a good alternative.

        Reply

  34. Jamie Miller says

    how many calories in each one approx.

    Reply

    • Michelle says

      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!)

      Reply

      • Amanda says

        Thank you for that info!!

        Reply

      • Lois says

        Thank you for posting that Michelle!

        Reply

      • Pam Kruft says

        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.

        Reply

        • Lois says

          Have you tried Googling to find an app Pam?

          Reply

        • Darlene says

          My Fitness Pal lets you do it or even to paste in a URL and it will extract the recipe,

          Reply

          • Lois says

            That is so good to know! Thank you!

  35. Joanne DiPalo says

    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

    Reply

  36. Aimee Hi says

    I love peanut butter cookies. The fact that they are flourless and sugarless is even better! YUM!

    Aimee @ Captivating Corner

    Reply

  37. Carolina HeartStrings says

    These cookies look fantastic! I cannot wait to try them.

    Reply

  38. Cynthia Landrie says

    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

    Reply

  39. Cheryl @ TFD says

    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!

    Reply

  40. April says

    Those sound and look perfectly delicious! Ideal with a tall glass of cold milk!

    Reply

  41. Debbie says

    sounds good Lois! Thanks for these...I just might give them a try! Enjoy your day!

    Reply

  42. mary_smith says

    YUM!!! These look delicious and sound pretty healthy!
    Would you consider sharing these at Tuesdays with a Twist?

    Reply

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