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Welcome to Day 3 of Cookie Week! We’re halfway through and I’ve been really enjoying this. I always like an excuse to make yummy low carb treats. Today, I’m excited to share my favorite sugar-free low carb peanut butter cookies recipe.
If you’re catching up, check out the chocolate peanut butter no bake cookies and lemon meringue cookies from the past couple of days. Then, read on about these flourless peanut butter cookies, because you’re going to want to make them – stat.
Inspiration for a Sugar-Free Peanut Butter Cookies Recipe
I’ve been making sugar-free peanut butter cookies for a few years now. They are super easy and so good!
The idea originally came from the recipe for flourless almond butter waffles. That one is made with eggs and almond butter as the main ingredients. I’ve also made them with peanut butter, which works equally well.
Flourless peanut butter cookies are the same idea. Peanut butter and eggs combine surprisingly well to form a dough that gets nice and crunchy when baked. Just like that similar combination made those waffles crispy, the same concept works for cookies, too.
The final low carb peanut butter cookies recipe I’m sharing today is a modification that I started making more recently. I have to say, it’s even better than the ones I used to make.
Crunchy Low Carb Peanut Butter Cookies (No Flour, No Sugar!)
The basic, classic recipe for 3-ingredient peanut butter cookies requires just peanut butter, eggs, and sweetener. This trio works whether you are going for low carb or not.
I add vanilla as well, which is optional. Oh, and salt, but everyone has salt around. (I never count salt, pepper, and optional ingredients in the total count, by convention.)
Like I said, the combination of nut butter and eggs results in deliciously crispy, crunchy cookies in the oven. Yes, you really can make amazing and easy peanut butter cookies with no flour and no sugar. Now you know.
But, there’s one more ingredient that makes them even better. If you really want the crunchiest, best peanut butter cookies, you have to add this in. Don’t worry, it’s nothing complicated and you probably have it around.
What’s the secret to making extra crunchy peanut butter cookies? (Okay, okay, I won’t make you guess any longer.) The secret is to add chopped peanuts!
Sure, this does increase the ingredient count. It turns your 3-ingredient peanut butter cookies into 4-ingredient peanut butter cookies. But, four really isn’t that many, and it’s well worth it. Try it, you’ll see.
Seriously, the nuts add such a delicious added crunch and chunky factor. Can you see those little peanut pieces in the pictures? I’m pretty sure these are the ultimate, best peanut butter cookies I’ve ever made.
So, what about if you like soft cookies? Well, you can have the best of both worlds, if you act fast. These sugar-free peanut butter cookies will be soft when they first come out of the oven, with just those crunchy peanut pieces throughout. Perfect for anyone wanting a chewy or soft version.
I much prefer crispy low carb peanut butter cookies, though, so I let them cool completely before eating. This ensures maximum crunch.
If you want them warm but still crunchy, just let them cool first. Then, reheat them right before eating. They’ll stay crisp! I love dipping them in hot tea or cold almond milk this way.
Tips for the Best 4-Ingredient Peanut Butter Cookies
How do you make peanut butter cookies – without flour, without brown sugar (actually, no sugar at all!), and still tasting absolutely amazing? It’s easier than you may think. All it takes is ten minutes of prep and fifteen minutes in the oven.
If you want just the steps for how to make homemade peanut butter cookies, the recipe card is below. But I still want to discuss the details, so that you can see how easy it is.
Besides, I have some tricks to share that you don’t want to miss!
Your food processor will do all the work for you when making sugar-free peanut butter cookies. Combine the peanut butter, egg, sweetener, vanilla, and salt in there. Blitz it until totally smooth.
By the way, you can use almost any sweetener you like. I prefer erythritol, but feel free to use anything you have, as long as it’s granulated. Check the sweetener conversion chart to find out how much to use.
Just don’t swap in anything super concentrated (like pure stevia powder), because the volume will be too different. The sweetener does help provide some structure in the cookies.
Now back to the process…
Pulse in the chopped peanuts until just combined. Don’t overdo it at this step, because you want the chunky pieces to stay in there. That’s how you get the delicious crunch in your sugar-free peanut butter cookies!
Scoop your yummy peanut butter cookie dough onto a lined baking sheet, and flatten with a fork. This is where you add that signature criss-cross pattern we all know and love in peanut butter cookies. There’s actually a scientific reason for it beyond aesthetics. It helps the cookies cook more evenly.
You may notice that your fork tends to stick to the cookies as you flatten them. This is easy to fix.
Grab a glass or bowl of cold water to keep next to you as you do this, and dip the fork tongs in the water after each cookie. Wipe with a paper towel before moving on to the next one. There you go, no more sticking!
Bake the low carb peanut butter cookies for 15-20 minutes, until they are golden. Don’t forget to let them cool completely, so that they get super-duper crunchy!
More Low Carb Recipes To Love
Sugar-Free Low Carb Peanut Butter Cookies Recipe - 4 Ingredients
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More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Place the peanut butter, egg, sweetener, vanilla, and salt in a food processor. Process until smooth, scraping down the sides if needed.
- Pulse in the peanut pieces until just combined. (Don't overmix - you want some pieces left for crunch.)
Use a medium cookie scoop to place balls of dough onto the prepared cookie sheet. Press the cookie dough into the scoop tightly before releasing onto the sheet. Flatten using a fork in a criss-cross pattern. Between cookies, dip the fork in a cup with cold water and then wipe with a paper towel. (This will prevent sticking.)
Bake for about 15-20 minutes, until very lightly golden. Cool completely before handling. Cookies will become crisp as they cool.
Serving size: 1 2-inch cookie
Video Showing How To Make Homemade Peanut Butter Cookies From Scratch:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Homemade Peanut Butter Cookies From Scratch!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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