Looking for a satisfying and guilt-free cookie option? Look no further than these incredibly easy 3 Ingredient Peanut Butter Cookies!
Made with just peanut butter, egg, and a sugar substitute, these cookies are perfect for those following a diabetic diet or anyone looking to reduce their sugar intake. Yet, they are still incredibly flavorful and melt-in-your-mouth delicious.
Why This Recipe Works
This 3 Ingredient Peanut Butter Cookies recipe utilizes natural sweetness from the peanut butter and a sugar substitute, allowing you to enjoy delicious cookies without compromising your health goals.
- Sugar-Free and Diabetic-Friendly: Uses a sugar substitute, making them suitable for those managing blood sugar levels.
- Incredibly Easy: Requires minimal ingredients and steps, perfect for busy weeknights or baking with kids.
- Naturally Gluten-Free: Made without flour, these cookies are a great option for those with gluten sensitivities.
Jump to:
- Why This Recipe Works
- Ingredients For Sugar-Free Peanut Butter Cookies
- How To Make 3 Ingredient Peanut Butter Cookies
- Substitutions and Variations
- Tips for Success
- Serving Suggestions
- Related Recipes
- Equipment
- Storage Options
- Frequently Asked Questions
- Diabetes Resources
- More Diabetes Friendly Recipes
- Sugar-Free 3 Ingredient Peanut Butter Cookies
- Want To Save This Recipe?
Ingredients For Sugar-Free Peanut Butter Cookies
These 3 Ingredient Peanut Butter Cookies are the perfect when you're craving something crunchy-sweet. Low-carb and low-glycemic, they won't send your blood glucose skyrocketing like regular sugar based peanut butter cookies will.
- Peanut Butter: The star of the show! Provides the base structure, flavor, and healthy fats for the cookies. Choose a natural peanut butter with no added sugar for the best results.
- Egg: Binds the ingredients together and contributes to the chewy texture of the cookies.
- Sugar Substitute: Choose a granulated sugar substitute suitable for baking, like erythritol, allulose, or monk fruit sweetener. The amount may vary depending on the specific sweetener used, so be sure to follow the instructions on the package.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make 3 Ingredient Peanut Butter Cookies
You can mix these cooking up using literally any type of peanut butter you have on hand. Not only that, but the unbaked cookie balls freeze really well.
You can even pop a couple of them on some aluminum foil and bake then in your air fryer!
Add Everything To A Mixing Bowl
These are simple, one bowl cookies. Dump all the ingredients into a bowl. I used Swerve but you can use monkfruit, allulose, or erythritol also!
- Measure the peanut butter and sugar substitute and add both to a medium size bowl. Crack the egg and add it to the bowl also.
Mix Ingredients
- Combine all three ingredients in the mixing bowl until fully combined. Chill in the refrigerator for 30 minutes minimum, or up to three days before baking.
Form Cookie Balls
- Preheat your oven to 350F, and place parchment paper on a rimmed baking sheet.
- Scoop large tablespoons of cookie dough and place on the parchment paper covered baking sheet, approximately 2" apart.
Bake and Serve
- Using a fork, press each cookie ball flat, first in one direction, then again from the opposite direction to make the crosshatch pattern on each cookie top.
- Bake for 8 to 10 minutes, or until the centers are set, the cookies are lightly puffed, and the edges are firm.
- Let cool on the baking sheets for 5 minutes before transferring to a cooling rack or plate.
Substitutions and Variations
Use creamy or crunchy peanut butter for these cookies. You can also use brown sugar as a substitute for white sugar. You can also add the following optional ingredients if you want to get a little fancier!
- Nut Butters: While peanut butter is the classic choice, you can substitute other nut butters like almond butter or cashew butter. Keep in mind that the taste and texture may vary slightly depending on the nut butter used. Chocolate Chips: For a decadent twist, fold in ½ cup of sugar-free chocolate chips into the dough before baking.
Just stir any or all of these add in's if you would like them.
Tips for Success
- You can use any type of peanut butter you like, creamy or chunky, processed or all-natural.
- If the dough feels too dry, add a tablespoon of milk at a time until it becomes manageable.
- Be careful not to overbake the cookies. They will continue to harden as they cool.
Serving Suggestions
These sugar-free peanut butter cookies are perfect for a healthy snack, after-school treat, or satisfying a sweet tooth. Enjoy them on their own or pair them with a glass of milk.
Related Recipes
Equipment
Equipment can have a big impact on how a recipe turns out. Below are a few air fryers to consider for making these sugar free 3 ingredient peanut butter cookies.
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Storage Options
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- The cookies can also be frozen for up to 3 months. Thaw them overnight in the refrigerator before enjoying.
- Freeze unbaked cookie balls in a freezer bag for up to 3 months also. Simply remove a few and bake in the air fryer for a quickie snack.
Frequently Asked Questions
There are many sugar substitutes available for baking. This recipe recommends a granulated sugar substitute like erythritol, stevia, or monk fruit sweetener.
Since these cookies are sugar-free, they won't brown as deeply as traditional peanut butter cookies. The best way to tell if they are done is to bake them for the recommended time and then gently press on the center of a cookie with your finger. If the center feels slightly soft but not doughy, they are done. Let them cool completely on the baking sheet, as they will firm up as they set.
While peanut butter is the classic choice, you can substitute other nut butters like almond butter or cashew butter. Keep in mind that the taste and texture may vary slightly depending on the nut butter used.
Pillsbury started the crosshatch trend on peanut butter cookies way back in the 1930's in their cook books, and the crosshatch marks have been the hallmark of homemade peanut butter cookies ever since.
Diabetes Resources
- American Diabetes Association: https://diabetes.org/
- International Diabetes Federation: https://idf.org/
- National Institute of Diabetes and Digestive and Kidney Diseases: https://www.niddk.nih.gov/health-information/diabetes
- Centers for Disease Control and Prevention: [https://www.cdc.gov/diabetes/managing/managing-blood-sugar/a1c.html]
More Diabetes Friendly Recipes
Sugar-Free 3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup Peanut butter any variety
- ½ cup Swerve or other sugar substitute, to taste
- 1 large Egg
Instructions
- Measure the peanut butter and sugar substitute and add both to a medium size bowl. Crack the egg and add it to the bowl also.1 cup Peanut butter, ½ cup Swerve, 1 large Egg
- Combine all three ingredients in the mixing bowl until fully combined. Chill in the refrigerator for 30 minutes minimum, or up to three days.
- Preheat your oven to 350F, and place parchment paper on a rimmed baking sheet.
- Scoop large tablespoons of cookie dough and place on the parchment paper covered baking sheet, approximately 2" apart.
- Using a fork, press each cookie ball flat, first in one direction, then again from the opposite direction to make the crosshatch pattern on each cookie top.
- Bake for 8 to 10 minutes, or until the centers are set, the cookies are lightly puffed, and the edges are firm.
- Let cool on the baking sheets for 5 minutes before transferring to a cooling rack or plate.
Notes
- Do NOT use all natural peanut butter, or peanut butter that is fresh ground.
- Be sure to not skip this chill step, as it ensures the cookies hold together when baked..
- Double the cookie dough recipe then freeze cookie balls and defrost overnight in the refrigerator. This way you can make air fryer peanut butter cookies on the 'fly'.
- Vanilla extract, ½ teaspoon.
- Salt, ¼ teaspoon.
- Mini sugar-free chocolate chips, ¼ cup.
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