Introduction
Cookies without flour? Without sugar? And still soft, chewy, and crazy delicious?
Yes, yes, and YES.
Meet your new obsession: Flourless Peanut Butter Cookies That Won’t Spike Your Sugar. These aren’t just guilt-free—they’re shockingly addictive. Whether you’re watching carbs, cutting gluten, or managing diabetes, this recipe was made for you (and your tastebuds).
And the best part? You only need a handful of pantry staples to whip them up.
Why Go Flourless and Sugar-Free?
Sometimes, less really is more.
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No flour = no gluten, no bloating, no inflammation
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No sugar = stable blood sugar and energy, no crashes
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No weird ingredients = quick, clean, and homemade
These cookies cater to everyone—from keto dieters to diabetic snackers, to busy parents just trying to make a healthy swap.
What to Expect from This Recipe
Imagine a cookie that:
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Melts in your mouth, but still has a little bite
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Tastes like a classic peanut butter cookie from grandma’s kitchen
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Doesn’t leave you with that sugar guilt afterward
They’re chewy in the center, lightly crisp on the edges, and have a deep roasted peanut flavor that honestly… you’ll dream about.
Key Ingredients Breakdown
Let’s look under the hood:
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Peanut Butter – Natural, unsweetened. Rich, creamy, and the only “fat” you’ll need.
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Sweetener – Stevia, monk fruit, or erythritol work like a charm.
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Egg – Binds the dough and adds lightness (use flax egg for vegan).
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Vanilla Extract – Boosts sweetness without sugar.
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Baking Soda – Just a little for lift and structure.
Kitchen Tools You’ll Need
No fancy gadgets. Just your kitchen basics:
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Mixing bowl
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Hand whisk or spatula
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Baking tray
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Parchment paper or nonstick baking mat
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Cookie scoop (optional)
Full Ingredient List (With Measurements)
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1 cup natural peanut butter (unsweetened & creamy or chunky)
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1/2 cup erythritol or monk fruit sweetener
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1 large egg (or flax egg for vegan)
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1 tsp vanilla extract
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1/2 tsp baking soda
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Pinch of sea salt
Optional Add-ins:
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1/4 cup sugar-free chocolate chips
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1/2 tsp cinnamon
Step-by-Step Instructions
Step 1 – Preheat Oven & Prep Tray
Preheat your oven to 350°F (175°C).
Line your baking tray with parchment paper or a silicone mat.
Step 2 – Mix the Wet Ingredients
In a bowl, combine peanut butter, egg, and vanilla.
Whisk until smooth and fully blended.
Step 3 – Add Dry Ingredients & Stir
Add sweetener, baking soda, and sea salt.
Mix until a soft dough forms. Fold in optional add-ins.
Step 4 – Shape the Dough
Scoop about 1 tbsp of dough, roll into balls, and place on the tray.
Flatten gently with a fork in a crisscross pattern.
Step 5 – Bake to Perfection
Bake for 9–11 minutes, or until edges are golden brown.
The centers may look underdone—that’s the magic!
Step 6 – Cool Completely
Let cookies rest on the tray for 5 minutes, then transfer to a rack.
They firm up as they cool—don’t skip this part!
Sweetener Options & Flavor Tips
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Monk Fruit: Great for taste, no bitter aftertaste.
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Erythritol: Classic choice, just don’t overdo it.
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Stevia Drops: Be precise—too much = bitter city.
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Pro tip: Taste your dough before baking (no raw flour = safe!).
Flavor Variations to Try
Chocolate Chip Swirl
Add sugar-free chocolate chips or drizzle with melted dark chocolate post-bake.
Cinnamon Spice
Stir in 1/2 tsp cinnamon + pinch of nutmeg for warm fall vibes.
Coconut Crunch
Mix in 1 tbsp unsweetened shredded coconut.
Dark Chocolate Drizzle
Once cooled, zig-zag some melted 85% chocolate on top.
Serving Suggestions
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Pair with cold almond milk or a hot cup of tea
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Crumble over Greek yogurt or chia pudding
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Spread with a little more peanut butter for extra indulgence
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Stack and wrap them for healthy lunchbox treats
Storage & Shelf Life
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Room Temperature: Store in airtight jar up to 4 days
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Fridge: Lasts up to 7–10 days (gets firmer)
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Freezer: Freeze in zip bags up to 3 months
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Thaw at room temp or pop in the microwave for 10 seconds!
Nutrition Breakdown (Per Cookie – approx.)
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Calories: 110
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Protein: 4g
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Net Carbs: 2–3g
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Fat: 9g
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Sugar: 0g added
Perfect for keto, low-carb, and diabetic-friendly diets.
Troubleshooting Tips
Too Crumbly?
Try adding an extra egg or 1 tbsp almond flour to help bind.
Too Sticky?
Chill the dough for 10 minutes before scooping.
Too Flat?
Make sure your peanut butter isn’t too oily—stir well before using.
Why These Cookies Work for Everyone
They’re:
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Naturally gluten-free
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No refined sugar
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Quick to make
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Kid-approved
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Grown-up satisfying
Whether you’re baking for a diabetic friend, your kid’s lunchbox, or just a late-night treat without guilt—this is the cookie you’ve been waiting for.
Conclusion
Soft, chewy, easy, and packed with real peanut flavor—these flourless peanut butter cookies are proof that healthy doesn’t have to mean boring.
So next time you’re craving something sweet but want to skip the sugar crash, just remember:
Peanut butter saves the day—no flour required.
FAQs
1. Can I make these vegan?
Absolutely! Just use a flax egg (1 tbsp flaxseed + 3 tbsp water) instead of a regular egg.
2. Is almond butter a good substitute?
Yes, it works beautifully. Cashew butter too!
3. Can I add protein powder to the dough?
You can, but only a tablespoon or two. Reduce sweetener slightly and add a splash of almond milk if needed.
4. Are these suitable for kids?
Yes! They’re kid-safe, sugar-free, and school-lunch friendly (just check for nut allergy policies).
5. How many cookies does this recipe make?
Roughly 14–16 medium-sized cookies depending on scoop size.