Flourless Sugar-Free Peanut Butter Chocolate Cookies (Video)
Flourless Sugar-Free Peanut Butter Chocolate Cookies are delicious for a chocolate treat for the holidays! Use Dessert Recipes to find more tasty cookies.
Click to PIN Flourless Sugar-Free Peanut Butter Chocolate Cookies!
Watch the video to see if you’d like to make
Flourless Sugar-Free Peanut Butter Chocolate Cookies!
And the cookie updates are continuing with these Flourless Sugar-Free Peanut Butter Chocolate Cookies! As I explained with the first update cookie recipe, and then mentioned again, the wonderful Kara and I are doing a little holiday project to update a few favorite cookie recipes for the holidays. We’re experimenting with cookies that previously used a combination of Stevia-in-the-Raw Granulated Sweetener and brown sugar and replacing the brown sugar with Golden Monkfruit Sweetener, making it a sugar-free cookie. Many of my earliest cookies also used almond meal, which we’re replacing with more widely available blanched almond flour as well.
It’s been quite a cookie-baking spree, but I promise this blog is not going to turn into nothing but cookies for the month of December! But for anyone who’s avoiding sugar and wants to bake a few cookies for the holidays, I hope you enjoy having more sugar-free options. (Check out Six Delicious Sugar-Free and Flourless Cookies to Bake for Christmas to see all the cookie recipes I’ve been working on!)
Preheat the oven to 350F/170C and line a large baking sheet with parchment paper. We used the KitchenAid Stand Mixer for these cookies, but you can use a hand mixer if that’s what you have. Put eggs, Stevia-in-the-Raw Granulated Sweetener, Lakanto Golden Monkfruit Sweetener, (or sweeteners of your choice), baking powder, vanilla, and salt until it’s all combined. Add the Almond Flour and cocoa powder and beat until it’s well mixed into the other ingredients.
Add the room-temperature peanut butter and beat until that’s all combined. I used chunky peanut butter, but if you don’t like the look of little peanut pieces in the cookies you can use smooth peanut butter. Use a tablespoon measuring spoon to scoop out small pieces of dough, roll them into small balls and place on the parchment paper on the baking sheet.
Use a fork to press down each cookie so they’re about 1/2 inch thick. Bake 16-18 minutes, or until the top feels slight firm and the cookies look done. Let them cook for a few minutes; they will get more firm as they cool.
MORE TASTY SUGAR-FREE OR LOW-SUGAR COOKIES:
Check out Delicious Sugar-Free or Low-Sugar Cookies for more tasty cookie ideas from Kalyn’s Kitchen.
Flourless Sugar-Free Peanut Butter Chocolate Cookies
Flourless Sugar-Free Peanut Butter Chocolate Cookies have been updated for Christmas 2018; hope you enjoy!
Ingredients:
- 2 eggs
- 3/4 cup Stevia-in-the-Raw Granulated Sweetener (or sweetener of your choice)
- 6 T Golden Monkfruit Sweetener (or sweetener of your choice)
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1/4 tsp. kosher salt
- 3 T cocoa powder
- 3/4 cup blanched almond flour
- 1 cup natural peanut butter without added sugar, softened at room temperature (We used chunky peanut butter, but you can use smooth if you prefer.)
Directions:
- Preheat the oven to 350F/170C and line a large baking sheet with parchment paper.
- We used the KitchenAid Stand Mixer for these cookies, but you can use a hand mixer if that’s what you have. Put eggs, Stevia-in-the-Raw Granulated Sweetener, Lakanto Golden Monkfruit Sweetener, (or sweeteners of your choice), baking powder, vanilla, and salt into the mixer bowl and beat until it’s all combined.
- Add the Almond Flour and cocoa powder and beat until it’s well mixed into the other ingredients.
- Add the room-temperature peanut butter and beat until that’s all combined. I used chunky peanut butter, but if you don’t like the look of little peanut pieces in the cookies you can use smooth peanut butter.
- Use a tablespoon measuring spoon to scoop out small pieces of dough, roll them into small balls and place on the parchment paper on the baking sheet.
- Use a fork to press down each cookie so they’re about 1/2 inch thick.
- Bake 16-18 minutes, or until the top feels slight firm and the cookies look done.
- Let them cool for a few minutes; they will get more firm as they cool.
Notes:
This recipe created by Kalyn and modified into a sugar-free cookie with recipe testing help from Kara.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything used here is a low-glycemic ingredient, but the cookies are relatively high in fat, so this is probably a “once in a while treat” for the South Beach Diet, and the use of almond meal would make this limited to Phase 2 or 3. These cookies should be approved for most other low-carb diet plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there. (Yummly information will not be accurate for this updated version until it’s updated on their site.)
Get a FREE APP with low-carb recipes from around the web, including Kalyn's Kitchen.
I love the sound of your FLOURLESS SUGAR FREE PEANUT BUTTER CHOCOLATE COOKIES I just want to ask 1 question because I am confused 1 ingredient in recipe is 3 quarter cup blanched almond flour. Is almond flour not flour.
Hi Bruce,
Almond “flour” is a product that’s made of finely ground almonds, with a texture that resembles flour but doesn’t have any wheat. Most stores sell it in the nutrition department, or you can buy it here.
artificial sweeteners (stevia, splenda, etc. ) are A-bad for you, and B-do not qualify as no sugar baking. Use real ingredients like fruit or dates.
There is no mention of Splenda in this recipe, and the two sweeteners I suggest are both not artificial sweeteners. And fruit and dates both have sugar, so that wouldn’t qualify as no-sugar baking.
I think you need to educate yourself on this topic before you start criticizing. And my main philosophy about food is that everyone gets to make their own food choices. That has always been my policy on this site and always will be, so comments like this aren’t really welcome here.
Pingback: The BEST Low-Carb Chocolate Desserts – Yummy Recipes
Can you substitute Truvia for stevia in the raw and monkfruit and anyone know the conversions? Thanks!
I haven’t used Truvia. But most sweeteners convert 1:1 for sugar. If it says that on the package for Truvia it should be the same amounts as the sweeteners I used.
HI are cacao and cocoa the same? interchangeable? Same question, could we use almond butter instead of peanut butter? Thanks
I think that cacao powder will be the same as cocoa powder for baking but I would google it to make sure. Almond butter will work as far as the properties of the recipe, but the flavor will be a little different of course. I haven’t tried it that way, but I think it should still be good.
Your directions do not say when to add the 3 T cocoa powder. They should definitely be added prior to incorporating the peanut butter. Otherwise, they are hard to incorporate into the mixture.
I love your site and look forward to trying many of the recipes when I get your emails.
Oh my gosh, thanks for catching that. I edited to fix; you’re right about adding it before the peanut butter. It should be added with the almond meal. Glad you are enjoying the recipes!
Pingback: Homemade Sugar Free Chocolate Chips | All Day I Dream About Food – The Weight Loss Talk
Pingback: How to Make Sugar Free Chocolate Chips | All Day I Dream About Food | All Day I Dream About Food
what is the best way to store these cookies?
I would keep them in the fridge or freezer, although truthfully it might not be completely necessary.
That looks divine! I love anything peanut butter!
So glad you like them; thanks for taking time to let me know!
Found this recipe via Pinterest, and I'm so glad I did! It's perfect for me (diabetic) and a friend (celiac). Made them today for a Christmas get together, and I'm excited to share them with my friends. Thanks so much for sharing… 🙂
I hope you enjoy the cookies. Hope they are still okay for your mom with the flour.
Oh my gosh, if the finished product tastes half as good as the batter my diabetc mom and I are in for a treat. Not sure you understand what a portion is, I got eight "normal size" cookies out of these. But then again I am a tremendous eater. Also lacking almond meal I had to sub regular flour. So took some experimenting. Thank you, super yummy!!!
That might work, or perhaps some brand of peanut butter have more oil than others (I'm not sure, but I haven't had that problem.)
Great tasting cookies. Couldn't take off the oil as it was so incorporated into the butter, wondering if I should have left the butter in a sieve for some time because the cookies turned out too oily :/ Thanks for sharing 🙂
I haven't tried this without nuts so I think you'd have to experiment with other butters she can eat (sunflower?) or choose another recipe.
seems delicious just wanted to know what to do for my daughter with a nut allergy? thanks
Thanks for that; so glad you're enjoying the blog. Don't know if you know that I am a former teacher, so maybe that's why my blog resonates with you!
Kalyn, as a librarian, I see lots of blogs but your is the best for what I am looking for. I am a newbee but love what I see so far, the pictures, the recipes, the thought behind the messages: I feel like I have found a lost family member. So thank you so much for all the hard work you but into this.
Mama Allie, That is about the same number of calories as a teaspoon of regular sugar, but the carbs are less. Will have to check it out. Glad you like the blog.
Have you heard of Turbinado Sugar? It's got 15 calories and only 1g. of carbs per teaspoon. I used it in your recipe instead of the brown sugar. Yummy!
I'm so happy to have found this blog!
Keep up the awesome work Kalyn!
Oh my these look delicious Have you tried PB2? I have some in my cupboard and I'm thinking if I mix it up first so the consistency is similar to peanut butter, it would work beautifully in these cookies. It would be a big reduction in fat, and my experience with it in cooking is that the taste difference is minimal.
I've heard of PB2, but haven't tried it myself. Would love to hear how it works in the cookies if you try it.
Ebru, I'm not sure about replacing all the almond meal with flaxseed. I think the flaxseed would have a much stronger flavor. You could certainly use partly flaxseed though. I may be wrong though, let me know if you try it.
I've been on South Beach for almost 4 months now. I tried some dessert recipes with no flour/sugar and they did not turn out well (except mint meringue cookies). I found your website today. Thanks for the great recipes. I'm intrigued by this recipe and I'll definitely try. Do you think we could replace almond meal with grounf flaxseed? I made apple crisp with ground flaxseed (instead of flour)and it turned out yummy!
Bless you for these, Kalyn!
Yeah! My littlest girl can’t eat wheat, so these are PERFECT for her! Great timing, too, for a Valentines Day treat! Thanks!
I’m going to try these out, Kalyn. They sound great.
As for the high altitude question someone else brought up–it doesn’t usually affect cookies. Cakes and other baked goods are more affected by altitude. If in doubt, just raise the oven temp about 25 degrees and bake cookies for less time. The real problem is that they might turn out drier because of sugar, but that probably wouldn’t happen with this recipe anyway since they are low sugar cookies.
These look great. Try them with agave instead of Splenda. I just might do that.
Ruth, I didn’t even think of that. So glad it’s good for two holidays!
Jay, thanks! That made my day!
I made and enjoyed the Flour less Chocolate peanut butter cookies. They are easy to make. I made them in my toaster oven.
They are definitely a keeper.
Thank you Kalyn for giving us so many great recipes for South Beach. You are awesome!!!!!!!!!
Jay Reaser
Kalyn, thanks for something I can make for Passover – only 2 months away and I’m already thinking of flourless recipes.
Anonymous, this recipe is exactly how I made the cookies so it should be fine for you. I’m not sure high altitude adjustments are even need for this type of baking, but I’m definitely not a baking expert.
Thanks for this! I live in Denver – do you bake using “high altitude” modifications? SLC is higher up, yes? Thanks again – can’t wait to try them!
I will try these out for sure. We’ve got a big thing about what’s the contents in packets over here, so I’m with you on that one.
Oh yum! These look wonderful Kalyn…on or off South Beach! 🙂
mmm.very nice.l want to try this niceness.
Peanut butter and chocolate are two of my most favorites. So, I know this recipe has to be great.
My goodness — cookies on Kalyn’s Kitchen! Now you’ve inspired me to do some baking. It’s always great to have some healthier cookies on hand.
YUMYUMYUM. I’ve made similar cookies before, but without the chocolate. Can’t believe I didn’t think of this! Thanks for sharing!
How I want to taste those cookies! But, I am spending 3 weeks in a residence hotel in CO and don’t want to buy all the ingredients. I will certainly try it when I return to OK. Thanks for the recipe. I love chocolate and my husband loves peanut butter so it will make for a happy marriage.
I can't wait to try these cookies & I'm not even on a diet. (Not that I shouldn't be..) sigh..
I can’t see why they wouldn’t freeze well. Good idea! I need to put the rest of mine in the freezer before I eat any more of them!
The amount of sugar in these is so small I wouldn’t worry about it. I’m going to give these a try – I really watch my sugar intake but I do like something sweet once in a while. These look so good. I wonder if these cookies would freeze well and I could just take out a few at a time!
I’m glad people like the sound of these. I think even people who eat sugar would like them; at least my contractor and his teenage son gave them two thumbs up! Maggie, haven’t heard that, and the bottle of Mexican Vanilla I have is half gone, and doesn’t seem to be hurting me. But of course regular vanilla would be fine.
I’ve been making the PB cookies that have just 1 C PB, 1 C. Slenda and an egg. They are excellent but I’m ready for a little bit of a change. I’m so glad to have this recipe! I’ll be making this one for sure. 🙂
These look very interesting – and delicious – I am always on the lookout for gluten free cookies for my celiac niece! unfortunately my valentine loves cookies full of fat and sugar but would be interested to see what he thought of these 🙂
This sounds really good Kalyn! I think I remember hearing something bad about Mexican vanilla recently though… something about being contaminated? I don’t remember exactly – but just giving you a heads up.
These look great!
Might have to try once I am on The Beach for a longer amount of time!