Looking for a sweet treat that won't spike your blood sugar? These Sugar Free Peanut Butter Cookies are just the ticket! I remember one afternoon when my son, Jake, decided to raid the pantry for cookies, but I had just finished a batch of these delicious cookies. He couldn't believe they were sugar-free and gobbled them up in no time.
Table of Contents
Why You’ll Love It
- They’re super easy to make with just three ingredients.
- Perfect for diabetics and anyone watching their sugar intake.
- You can whip them up in no time for a quick dessert.
Pure Comfort
These cookies are not just tasty; they bring back memories of baking with family. Each bite is a reminder of cozy afternoons spent together in the kitchen.
What You Need
- 1 cup natural peanut butter – Choose a sugar-free variety for the best results.
- 1/2 cup allulose – This is a great sugar substitute that keeps them sweet without the calories.
- 1 large egg – This helps bind the ingredients together.
Time to Cook
Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the dough in advance.
Steps to Make It
- Start by preheating your oven to 350 °F. This ensures your cookies bake evenly and come out perfectly golden.
- In a mixing bowl, combine the natural peanut butter and allulose. Stir until the mixture is smooth and creamy, which should take about a minute. It should smell nutty and sweet.
- Next, crack in the large egg and mix until everything is well combined. The dough should be slightly sticky but manageable.
- Scoop tablespoon-sized balls of dough and place them on a baking sheet lined with parchment paper. Make sure to leave some space between each cookie, as they will spread a little while baking.
- Using a fork, gently press down on each ball to create a crisscross pattern. This not only looks nice but helps them bake evenly. They should be slightly flattened but still thick.
- Bake in the preheated oven for about 10 minutes or until the edges are lightly golden. Keep an eye on them; overbaking can make them too hard.
- Once done, remove them from the oven and let them cool on the baking sheet for a few minutes. This helps them firm up before transferring to a wire rack.
- After they’ve cooled completely, enjoy your Sugar Free Peanut Butter Cookies with a glass of milk or your favorite beverage. They’re perfect for sharing or for a sweet treat just for you.
Make It Perfect
- For a nut-free version, try using sunflower seed butter.
- If you want a little extra flavor, add a teaspoon of vanilla extract to the dough.
Mix It Up
- Add a handful of sugar-free chocolate chips for a delightful twist.
- Mix in some chopped nuts for added crunch and texture.
Perfect Partners
- These cookies pair wonderfully with a cup of coffee or tea.
- Serve them alongside fresh fruit for a balanced snack.
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FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to a week before baking.
How do I store leftovers?
Store them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Yes, they freeze well! Just place them in a freezer-safe bag for up to three months.
What can I substitute for allulose?
You can use erythritol or monk fruit sweetener as alternatives.
Are these cookies suitable for a keto diet?
Yes! These Sugar Free Peanut Butter Cookies are keto-friendly and low in carbs.
Conclusion
These Sugar Free Peanut Butter Cookies are a delightful treat that everyone can enjoy, especially those looking for healthier dessert options. With just three ingredients, you can whip up a batch that's perfect for sharing or savoring all on your own. Give them a try, and you might just find your new favorite cookie recipe!
Sugar Free Peanut Butter Cookies with 3 Ingredients
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- In a mixing bowl, combine the natural peanut butter and allulose until smooth and creamy.
- Add the large egg and mix until the dough is well combined and slightly sticky.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them apart.
- Use a fork to gently press down on each ball to create a crisscross pattern, flattening slightly but keeping thickness.
- Bake for about 10 minutes or until edges are lightly golden.
- Remove from oven and let cookies cool on the baking sheet for a few minutes.
- Transfer cooled cookies to a wire rack and enjoy.