3 Ingredient Sugar Free Peanut Butter Cookies Recipe
Introduction
These 3 Ingredient Sugar Free Peanut Butter Cookies are a simple, delicious treat perfect for when you want a quick, guilt-free dessert. With just peanut butter, a sugar alternative, and an egg, you can whip up a batch in no time. They’re soft, flavorful, and naturally gluten-free.
Ingredients
- 1 cup Peanut Butter
- 1 cup Sugar Alternative
- 1 Egg
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit and prepare a cookie sheet with a nonstick surface or parchment paper.
- Step 2: In a large mixing bowl, cream together the peanut butter and sugar alternative until the mixture is light and fluffy.
- Step 3: Mix in the egg until all ingredients are well combined.
- Step 4: Use a cookie scoop to portion the dough into balls and place them on the prepared baking sheet, spacing them about two inches apart.
- Step 5: Gently press each dough ball down to about half its thickness using the palm of your hand or a flat object.
- Step 6: Use a fork to create a crisscross pattern on top of each cookie, pressing down slightly to further flatten.
- Step 7: Bake the cookies for 7 to 10 minutes, or until the edges turn golden brown.
- Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish setting.
Tips & Variations
- For a crunchier texture, use crunchy peanut butter instead of smooth.
- Try adding a pinch of cinnamon or vanilla extract to enhance the flavor.
- If you don’t have a sugar alternative, coconut sugar is a natural substitute but may add slight sweetness.
- Press the fork pattern once, then turn the fork and press again to create a classic crosshatch design.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To reheat, warm in the oven at 300 degrees Fahrenheit for a few minutes until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of a sugar alternative?
Yes, you can substitute regular granulated sugar if you don’t need the cookies to be sugar-free. The texture and sweetness should remain similar.
Are these cookies gluten-free?
Yes, these cookies are naturally gluten-free since they contain no flour or wheat products, making them suitable for a gluten-free diet.
Print3 Ingredient Sugar Free Peanut Butter Cookies Recipe
These 3 Ingredient Sugar Free Peanut Butter Cookies are a quick, easy, and delicious treat perfect for those seeking a low-sugar dessert. Made with just peanut butter, a sugar alternative, and an egg, these cookies come together effortlessly and bake into soft, chewy delights with a classic fork-tine crisscross design. Ideal for guilt-free snacking or satisfying peanut butter cravings without added sugar.
- Prep Time: 10 minutes
- Cook Time: 7 to 10 minutes
- Total Time: 17 to 20 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Sugar
Ingredients
Ingredients
- 1 cup Peanut Butter (smooth or crunchy-based on preference)
- 1 cup Sugar Alternative (e.g., erythritol, stevia blend, or monk fruit sweetener)
- 1 Egg (large)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or use a nonstick baking mat to prevent sticking.
- Cream Peanut Butter and Sugar Alternative: In a large mixing bowl, combine the peanut butter and sugar alternative. Use a hand mixer or spoon to cream the mixture until it is light and fluffy, ensuring even distribution of sweetness and smooth texture.
- Add the Egg: Crack the egg into the creamed peanut butter mixture and stir thoroughly until the dough is well combined and smooth, forming a cohesive cookie dough.
- Scoop the Dough: Using a cookie scoop or tablespoon, portion out the dough into balls roughly 1 to 1.5 inches in diameter. Place them onto your prepared baking sheet, spacing each ball about two inches apart to allow for spreading.
- Flatten and Design Cookies: Gently press each dough ball down with the palm of your hand or the bottom of a glass to reduce their thickness by half. Then, use a fork to press a crisscross pattern onto the top of each cookie, pressing them slightly further down.
- Bake: Bake the cookies in the preheated oven for 7 to 10 minutes, or until the edges begin to turn golden brown. Keep a close eye to avoid overbaking, which can dry out the cookies.
- Cooling: Allow the cookies to cool on the baking sheet for a few minutes to firm up. Then transfer them to a wire rack to cool completely and set before serving.
Notes
- Ensure peanut butter is well stirred before measuring as natural oils tend to separate in some brands.
- Use a sugar alternative that measures cup-for-cup like sugar for best texture results.
- Adjust baking time slightly if using crunchy peanut butter as texture may vary.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies are naturally gluten free and can be made vegan by substituting the egg with a flax or chia egg.
Keywords: sugar free peanut butter cookies, 3 ingredient cookies, sugar alternative cookies, easy peanut butter cookies, low sugar dessert, gluten free cookies
