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)”
Lisa, so glad you're enjoying them!
LOVE the peanut butter cookies! I've made them 3 times and they are always good! For those of us who can't have flour or sugar, this cookie is a treat!
I don't really know anything about baking with stevia, so you'd have to experiment and see what works. I'd love to know how it turns out if you try it.
The recipe for the cookies looks wonderful. Can I make it with Stevia? If so, how much would I use? thanks.
Thomas, I'm getting a fun mental image of that! So glad you liked it.
WOW! Great recipe!! So easy my 4yr old helped me with it!!
I tried these and they're helping my cravings. I can't wait to try the PB & chocolate. I'm hoping the "splenda" after taste won't be so strong for those. Thanks!
Nomadic D, glad you liked them. I'm intrigued by the use of yogurt. (And I know what you mean about the need to stop eating them!)
I just made these and they are amazing! Thank you for this recipe! I substituted 1/2 c. agave syrup for the splenda like someone suggested, and then also, once half the ingredients were in the bowl I realized I was out of baking powder! I looked up substitutes and used 1/4 tsp. baking soda and 1/2 c. yogurt, and then didn't add any water. The batter was pretty liquidy, but they turned out super fluffy and moist. I recommend trying it with yogurt. Now if only I could stop eating them…
Jessica glad you found a variation that worked for you. I just want to caution anyone who sees that comment that sometimes lower-fat peanut butters have added sugar, which would actually make them *worse* for South Beach Dieters, so be sure to check the sugar content if you're following South Beach.
thanks for this recipe! I made a lower calorie version and put the recipe on my blog: http://jessicabcd.blogspot.com/2009/08/flourless-low-cal-peanut-butter-cookies.html
I used 3 different reduced fat peanut butter substitutes and used Egg Beaters instead of egg. they came out great!
Thank you so much for posting these delicious recipes! I tried the peanut butter cookies and they came out delicious! I didn’t have all the ingredients, so I had to improvise. I didn’t have the vanilla extract, so I used vanilla cognac instead (it was the only thing vanilla I could find!) and I used a pinch of lemon extract. They are so moist and delicious! 🙂
I made these using stevia (the concentrated powder kind). I added just under 2 tbs of soy flour to make up a bit of the bulk, although next time I would use regular whole wheat flour. They tasted a bit bitter -not sure if it was the stevia, the brand of peanut butter or the soy flour, but overall the taste and texture were very good for a sugar-free and almost flourless cookie.
Rachel, you’re welcome! Very glad you liked them.
My friend Whitney and I made these cookies tonight, and they were awesome! We only had the Splenda packets, so once we emptied about 15 of those we only had about 1/4 of a cup of sugar, so we filled the rest of the cup measurement with Splenda brown sugar blend. They are amazing! Super sweet, but not crunchy like you said they would be, and certainly not crumbly. I think the brown sugar made them a little softer. We also made them big, but still got 14 cookies out of the batch. We thank you for the recipe.
I’m baking these right now for a diabetic client- I didn’t have granulated. I’m concerned, but hope they will come out alright! Thanks for the recipe. Great blog!
I can’t wait to make these! I’m going to tweek it a little more though. I’m going to try using egg substitute and I have tried a product which I really like called PB2. It’s actually powdered peanut butter that you mix.(2TBSP mix to 1TBSP of water) This product has 85% less fat than even low fat peanut butter. It’s also less than 2gms of sugar. I found it on the net. I’ve had weight loss surgery and can’t do sugar or high fat products. Hey, the surgery worked, I’m down into size 3/4 jeans, and it’s fun altering recipes to be able to eat things I used to!!!
Austinite, great idea to substitute Agave nectar for the Splenda, and thanks for letting us know so other people can try it too.
I don’t like the aftertaste of Splenda, so I made these using 1/2 cup of agave nectar (next time, I’ll probably use even less, for just a hint of sweet). They turned out wonderful!
The batter was quite sticky, so I needed to coat my fork with cooking spray a few times to pat them down, but it worked. Great recipe!
Karina and Rhapsody, I love the idea of trying different kinds of butters. Yum.