These sugar free cookies are soft, chewy, and need just 3 ingredients to make! Ready in just 10 minutes, they are simple and delicious.
Having a father with diabetes means I am regularly making dessert for him without sugar. He has a few favorites up his sleeve, including sugar free ice cream and a sugar free banana pudding. When he requested a diabetic cookie, I made him my famous sugar free cookies!
Why you’ll love this recipe
- 3 Ingredients. No flour and no grains are needed, just pantry staples!
- Quick and easy. With less than two minutes prep and ten minutes cooking time, these could not be any easier.
- Low in carbs. Not only are these completely sugar free, but they are also keto friendly.
- No bitter aftertaste. Sugar substitutes are known for leaving desserts with a slightly bitter taste but not these ones!
What we love about this sugar free cookies recipe is just how much they taste like actual cookies. Actually, they remind me of peanut butter cookies, but even better. Oh, and they have the best texture: crisp edges and soft and chewy in the middle.
Ingredients needed
You’ll love the basic and simple ingredient list to make these cookies. If you’ve made any of my sugar free desserts before, you probably have everything on hand. Here is what you’ll need:
- Peanut butter or almond butter. The creamy option with no added sugar. Any creamy nut or seed butter works.
- Sugar substitute. Either any granulated sugar substitute, brown sugar substitute, or powdered sugar substitute.
- Egg. Room temperature.
Calling this recipe simple is an understatement. With just two minutes of prep required, you can make them in your sleep!
Ready to make some cookies?
Step 1- Make the dough
Start by creaming together the peanut butter, sugar substitute and egg until a thick and sticky dough remains. Be sure to mix everything very well, to ensure the peanut butter is completely immersed.
Step 2- Bake the cookies
Next, using a cookie scoop, scoop out portions of the dough and place them on a lined baking sheet. Press down on the balls of dough into a thick cookie shape.
Now, bake the cookies for 10-12 minutes, or until the edges just begin to firm up.
Step 3- Let them set
Finally, remove the cookies from the oven and let them cool completely. These cookies may look a little soft once taken out of the oven but they firm up beautifully as they cool down.
Tips to make the best recipe
- Do not over-bake the cookies as they continue to firm up as they are cooling down. Once they begin to brown around the edges they are ready to be removed from the oven.
- If you’d prefer thicker cookies, add 1/2 teaspoon of baking soda and refrigerate the dough for 40 minutes. This helps them from over-spreading too.
- You can make the dough up to 48 hours in advance. When ready to bake the cookies, let them sit at room temperature
Dietary swaps and substitutions
A benefit of this cookie recipe is just how easy they are to adapt to various diets out there! Here is what we’ve tried:
- Swap out the peanut butter. Got a peanut allergy? These work with other nut butters like cashew butter or almond butter.
- Make them nut free. If you’ve got a nut allergy, switch the peanut butter for equal amounts of sunflower seed butter or tahini.
- Use a liquid sweetener. Instead of a granulated sugar substitute, use half a cup of sugar free maple syrup.
- Make it eggless. Follow a vegan diet or don’t have eggs on hand? Try using an egg substitute.
- Add chocolate. For sugar free chocolate chip cookies, add 1/2 cup of sugar free chocolate chips to the batter.
Storage instructions
- To store: Leftovers can keep at room temperature, covered, for up to one week. If you’d like them to keep longer, store them in the refrigerator for up to four weeks.
- To freeze: Place the cookies in a ziplock bag and store them in the freezer for up to six months.
Frequently Asked Questions
The best cookies for someone with diabetes should have no added sugar in them. This includes fruit and/or dairy with naturally occurring sugar. However, it is best to always speak to a medical professional.
Provided the other ingredients have no added sugar, a sugar free cookie recipe should be 100% sugar free.
Compared to other desserts, these cookies are healthier and lower in calories. However, just because something has no sugar in it does not mean it is the healthier option.
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Sugar Free Cookies | 3 Ingredients And 10 Minutes
Ingredients
- 1 cup almond butter can sub for any nut or seed butter of choice
- 3/4 cup sugar substitute * See notes
- 1 large egg room temperature
Instructions
- Preheat the oven to 180C/350F and line a baking tray with parchment paper or a cookie sheet.
- In a large mixing bowl, combine all your ingredients and mix until well combined.
- Using a cookie scoop or your hands, form small balls on the cookie sheet, spread 3-4 inches apart. Press each ball into a cookie shape and press down with a fork. Bake for 8-10 minutes, or until cookies are 'just' golden brown but still soft.
- Remove from the oven and allow to cool completely.
Notes
Nutrition
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these look great! I always use the granulated monk fruit sweeter. Its my favorite
I love egg free and naturally sweetened treats.
You and me, both!
These photos are GORGEOUS! Going to have to check out the granulated monk fruit sweetener, as I have to admit I’ve never tried it!
Please do! 🙂
I have to try this! I love that it’s only 3 ingredients 🙂
Please do!
I enjoy your recipes but you have so many ads that I’ve been avoiding your posts lately. ?
Have you tried making these with liquid stevia? Can’t have xylithol or erithrol unfortunately. Thanks in advance!
I haven’t, let me know if it works for you!
Hi,
Thank you for this recipe which looks great. Have you tried making it with liquid stevia? Can’t eat xylitol or erythritol unfortunately, and the only monk fruit sweetener I can find contains a blend of monk fruit and erythritol.
Thank you in advance!
Hi I haven’t- Let me know if it works for you!
Followed recipe and even bought monk fruit sweeter..cookies are a wet mess!!
Not sure what you did wrong then, these have been made successfully by thousands of readers 🙂
What sweetener do you actually use? The link goes to a monk fruit /erithrytol blend, not a stevia/ monk fruit blend.
That is what I use, but you can use any sugar-free blend 🙂
hi! can we add protein powder in this?
Working on a version of this!