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Kalyn's Kitchen

Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies (VIDEO)

If I had to pick my favorite sugar-free cookies, there’s no doubt it would be these Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies that are low-carb, Keto, low-glycemic, gluten-free, dairy-free, and South Beach Diet Phase Two! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Flourless, Sugar-Free Gluten-Free Peanut Butter Cookies!

Watch the video to see if you’d like to make
Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies!

Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies [KalynsKitchen.com]

Way back in 2007 I spotted a recipe for Flourless Peanut Butter Cookies on Cookie Madness, and you can imagine how the world *flourless* caught my eye in that recipe title. I’ve made quite a few Low-Sugar or Sugar-Free Cookies since those days, but these Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies that I adapted from Anna’s recipe are still my favorites. If you like peanut butter cookies, I promise you’ll love this healthier version.

I’ve made these cookies so many times through the years, and always enjoyed them. They’re a delicate cookie that can be a bit crumbly, so let them cool completely before you store the cookies. I like to use a combination of Stevia in the Raw Granulated Sweetener with a little bit of Lakanto Monkfruit Golden Sweetener for slightly more brown sugar flavor in these cookies, but if you don’t want to buy two sweeteners you can make these successfully with just the granulated Stevia or your preferred sweetener as well.

(Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies were updated with better photos, December 2015. Check out Six Delicious Sugar-Free and Flourless Cookies to Bake for Christmas to see more cookies that are flourless and sugar-free!)

Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies [KalynsKitchen.com]

Beat together the egg, sweetener, baking powder, and vanilla, then beat in the peanut butter and water. Stir in the chopped peanuts if using.

Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies [KalynsKitchen.com]

Scoop out a heaping teaspoon of batter for each cookie and roll into balls, then smash down with a fork. Bake at 350F/180C for about 15 minutes.

Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies [KalynsKitchen.com]

Because there’s no flour, these cookies are delicate, so handle them carefully. But they’re also delicious and rich-tasting, enjoy!

More Tasty Ideas for Sugar-Free or Low-Sugar Treats:

15 Delicious Sugar-Free or Low-Sugar Cookies ~ Kalyn’s Kitchen
Chocolate Peanut Butter Balls ~ Peace Love and Low Carb
3-Ingredient Sugar-Free Peanut Butter Fudge ~ Sugar-Free Mom
Low-Carb No Bake Peanut Butter Bars ~ All Day I Dream About Food

Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies


  • 1 large egg
  • 1 cup granular  Stevia-in-the-Raw Granulated Sweetener (or use  another sweetener of your choice; see notes)
  • 1 tsp. baking powder
  • 1/2 tsp. Mexican vanilla (or vanilla extract)
  • 1 cup creamy natural peanut butter (check sugar content, the one I used had only 1 gram sugar per serving; see notes)
  • 1 tsp. water
  • 1/3 cup chopped peanuts (optional)


  1. Preheat oven to 350F/180C.
  2. In mixing bowl, use electric beater to beat together the egg, Granulated Stevia or sweetener(s) of your choice, baking powder, and vanilla for about a minute.
  3. Add peanut butter and water and beat together. (The mixture was fairly dry; just be sure the peanut butter is mixed well with the other ingredients.)
  4. Add peanuts if using, and blend into dough.
  5. Use a large non-stick cookie sheet. Measure out a heaping teaspoon of batter for each cookie, roll into a ball, and then smash down with a fork.
  6. Bake 15 minutes, or slightly longer, until cookies feel firm and are slightly browned.


I used Stevia-in-the-Raw Granulated Sweetener but you can use any no-calorie sweetener of your choice. Sometimes I use a combination of Stevia in the Raw Granulated Sweetener and Lakanto Monkfruit Golden Sweetener for a bit more brown-sugar flavor in the cookies. I love Adams 100% Natural Peanut Butter, but any natural peanut butter will work.

This recipe adapted from Flourless Peanut Butter Cookies from Cookie Madness.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Of course since there’s no flour or sugar these are a low-carb cookie, low-glycemic, Keto, and gluten-free cookie. They’re also much more South Beach Diet friendly than than a normal cookie, but if you’re following South Beach, nut flours are limited to phase 2 or 3. No matter what diet plan you’re following, you may want to use portion control if you’re actively trying to lose weight.

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 Calorie Count, 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.

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83 comments on “Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies (VIDEO)”

  1. Pingback: Keto Christmas Cookie Recipes to Get in the Low-Carb Holiday Spirit - Womens Health Magazine

  2. Hi, i made a batch of these tonight as i had a rare sweetie craving, but they were too crumbly to eat as a cookie, just disintergrated into crumbs. any idea what i can do to firm them up a bit? The peanut butter i used (meridian) was peanut only with quite a high oil content. would that be the problem?

    • Sorry that happened for you. It is a fairly crumbly cookie, but they should stay together enough to eat them for sure! I’m guessing the high oil amount is the problem, since it’s only the peanut butter + the granulated Stevia that gives these structure. When I buy a jar of natural peanut butter, I sometime drain some off before using it, so you could try that. Hope that makes them work.

  3. Been craving the old fashioned pb cookie, but I am on Weight Watchers. Made these this afternoon and was very pleased with the outcome. I used the Stevia in the Raw like you did and I used a natural crunchy peanut butter. Just enough to kill those cravings.

  4. Pingback: Monster Cookies {Gluten-free}

  5. Hi! Do you have any suggestions for making these a high altitude friendly cookie? I was going to try them this weekend!

    • I live in Utah where the altitude is relatively high and haven’t had trouble with them. I’m afraid I’m not a good enough baker to know how to adjust for high altitude though, sorry!

      • I’m just north of you in Idaho (4700 feet, so borderline high altitude). I’ll just try them as is! Thanks for the quick response!

  6. Yummy! I used a trusted cookie sheet but mine burned on the bottom – even after I changed sheets and used the Airbake insulated sheet.  Could it be the agave syrup sunk to the bottom? I’m stumped.

  7. Made these tonight! They came out wonderful and tasted so good! Been craving a low carb no sugar cookie! Love your posts!!

  8. Made these tonight and they came out wonderful and tasted great! Thank you for posting this..Been craving a low carb cookie!
    Wish I could post a picture of them!

  9. Would these be lower in calories with PB2? I tried calculating it and it came out to 18 calories per cookie, but I'm not sure if I did that right?

    • I don't know enough about PB2 to know the answer to that; also I'm not sure it would work because the bulk of the peanut butter is important in this recipe. Love to hear what you think if you try it!

  10. I used Equal (I have Hypoglycemia and cannot have Splenda or any Sucralose). Cooked 13 min. When they were done, I sprinkled a little more Equal on top while they were hot. Then I froze them, and ate them while frozen, which made them not crumble. Turned out really good.

  11. OH YUM! Love love love these!!!

  12. I didn't use chocolate in mine, so I don't know how that would affect the taste. And I haven't made cookies with bananas so I don't have advice on that either, but if you're going to use banana you might as well just use sugar. I don't use Splenda much any more; I would make them with Stevia granulated now.

  13. I made these today, with some baker's chocolate chunks added. They are pretty good, but are almost too sweet and have a weird aftertaste. The idea is great, and I want to like them 🙂
    Maybe I'm just too picky about Splenda? I'm thinking of trying mashed bananas instead (not entirely sugar-free, I know), but I'm not sure if that would work…

  14. Sue, peanut butter is limited to 2 Tablespoons per day, so maybe one VERY small cookie, but they're really calorie dense so I'm guessing it might slow down your weight loss even at that amount.

  15. Can you eat these on phase 1???

  16. I usually drain off some but not all the oil; then mix in the rest.

  17. I'm planning to make these cookies next week, they look fabulous! Should I mix the oil into the natural peanut butter before I measure it out, or should I pour the oil out?

  18. I'm going to make these next week, they sound wonderful! Do I mix the oil into the natural peanut butter before I measure it out, or do I pour out the oil?

    • You would definitely need to remix the oil…the oil in natural peanut butter separates because it has not been hydrogenated (thickened). It would be dry as sand without it, guaranteed…

  19. I'm sure everyone lives in differant areas I'm in Florida but I used a product called Walden farms as my peanut butter it has no calories sugar or carbs so my cookies now have nothing to them but the calories from the egg

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