Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies (VIDEO)
There’s no doubt my favorite sugar-free cookies are these Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies that I make over and over.
PIN Flourless, Sugar-Free Gluten-Free Peanut Butter Cookies!
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 use Lakanto Monkfruit Golden Sweetener (affiliate link) for slightly more brown sugar flavor in these cookies, but you can make this with any sweetener you prefer.)
(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 see more cookies that are flourless and sugar-free!)
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- large egg
- Golden Monkfruit Sweetener (affiliate link)
- baking powder
- Adams 100% Natural Peanut Butter (affiliate link)
- chopped peanuts (optional)
How to Make Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies:
(Scroll down for complete printable recipe.)
- Beat together the egg, sweetener, baking powder, and vanilla.
- Then beat in the peanut butter and water.
- Stir in the chopped peanuts if using.
- 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.
- Let cookies cool well before handling.
- 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:
- Delicious Sugar-Free or Low-Sugar Cookies
- Low-Carb No Bake Cherry Cheesecake Dessert
- Sugar-Free Pumpkin Cheesecake Pie
Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies
My favorite sugar-free cookies are these Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies that I make over and over.
- 1 large egg
- 1 cup granular 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)
- Preheat oven to 350F/180C.
- 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.
- 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.)
- Add peanuts if using, and blend into dough.
- 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.
- Bake 15 minutes, or slightly longer, until cookies feel firm and are slightly browned.
- Let cookies cool well before handling.
I used Lakanto Monkfruit Golden Sweetener (affiliate link) for a bit more brown-sugar flavor in the cookies, but use any sweetener you prefer. Sweetener is calculated as zero net carbs for nutritional information.
I love Adams 100% Natural Peanut Butter (affiliate link) but any natural peanut butter will work.
This recipe adapted from Flourless Peanut Butter Cookies from Cookie Madness.
Amount Per Serving: Calories: 85Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 5gCholesterol: 8mgSodium: 71mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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 Dessert Recipes to 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.
81 Comments on “Flourless, Sugar-Free, Gluten-Free Peanut Butter Cookies (VIDEO)”
Couldn’t even pick them up before they crumbled. And they didn’t tast that good either all you can taste is the stevia. Would not recommend
There are a LOT of good reviews and comments for these cookies so I am confused as to why they don’t work for some people. For the crumbling I would ask if you let them cool well. Also did you use a good quality peanut butter?
I haven’t made them with Stevia, but they are very tasty when I make them with Monkfruit sweetener ( and not crumbly either.)
they were good at first but turned rock hard after a few hours maybe baked too long…used half sugar and half stevia.
any ideas why?
I’m sorry to hear that. Baking the cookies too long would definitely make them much more firm. I haven’t made these cookies with sugar so I don’t know how that would affect the result. Also if you used peanut butter that contained sugar that might affect it too.
Took me a minute to figure out that you meant “Way too sweet!” Sorry to hear you didn’t enjoy it. I have made these many times and there are quite a few good reviews and comments. I wish you had told me what sweetener you used and if you made any changes.
Can homemade cashew butter be used in place of peanut butter? I want to try something different.
I haven’t ever tried it that way, so all I can really say is try it and see what you think. I can’t think of any reason why it wouldn’t work but I am not sure cashew butter will give as much flavor in a cookie as peanut butter does. But it might be great!
Pingback: Keto Christmas Cookie Recipes to Get in the Low-Carb Holiday Spirit - Womens Health Magazine
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.
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.
So glad you enjoyed!