The old fashioned 3 Ingredient flourless peanut butter cookies get a sugar free, egg free and healthy makeover! These three-ingredient sugar-free flourless cookies are completely keto, paleo, vegan, gluten free, grain free and dairy free!
Sugar Free Flourless Keto Peanut Butter Cookies
You asked I delivered.
When I first shared these peanut butter crunch bars, many of you mentioned how they reminded you of homemade childhood treats. This was once again lamented when these 3-ingredient corn flake crunch bars were shared. Back in 2014, I shared the classic 3 Ingredient grain free peanut butter cookie recipe– Sugar, peanut butter, and an egg.
Now? We’re giving it a sugar free, keto, Paleo AND Allergen-friendly makeover, along with a tested vegan option using no eggs.
Readers on Facebook had mentioned that they’ve often interchanged the sugar for Splenda or aspartame, two sugar substitutes I don’t usually use. Personally, when I test recipes to be completely sugar free or needing a granulated sweetener, I almost always use monk fruit sweetener.
For those who don’t know what monk fruit sweetener is, it’s a natural, stevia blend. It looks and feels like sugar, and the best part? It does NOT leave you with a bitter aftertaste, something which many stevia blends possess. They also bake VERY well.
Keto Peanut Butter Cookies Recipe
Texture wise, these cookies are super deceptive. Bake them too short, and they’ll be super soft and need to be enjoyed pretty much immediately or within the first day. Bake them too long, and you’ll be left with crackers instead of cookies. The happy balance is to remove the cookies from the oven when they still look soft. Once they are out of the oven and cooling, they will firm up VERY fast, but still be chewy, soft and irresistible.
The original recipe calls for one cup of sugar (or fake sugar), but I found with monk fruit sweetener, three-quarters of a cup was plenty. In fact, I found them to be a little too sweet, which is why SALTED almond butter (or peanut butter) was the next best sub.
Low Carb Peanut Butter Cookies
The traditional recipe is infamous for using peanut butter, and if that is no issue for you, keep it the same. However, if you follow a paleo or nut free lifestyle, check out these tested subs. Almond butter or smooth cashew butter are the best swaps for it, especially if you get the salted, drippy kind. To keep it nut-free, smooth sunflower seed butter or creamy soy nut butter can be used. Please note, if you use sunflower seed butter, your cookies will have an odd shade of green.
Finally, an egg is the final magically ingredient, but my vegan friends need an option too. After testing out flaxseeds, energy-G egg replacer and even a formed chia egg, I found them to either be too crumbly, too wet or just a big puddle of peanut butter and sugar. I found this recipe which mentioned using ground chia seeds (NOT formed into a gel- just blended with the cookies) and was stoked to see it work. It also provided a much better and chewier texture.
These aren’t your grandma’s classic 3 ingredient peanut butter cookies but ones which my sugar-free, paleo and vegan readers can now enjoy. Three ingredients and 20 minutes from prep to dunking in milk.
3 Ingredient Flourless Sugar Free Cookies (Keto, Low Carb, Paleo, Vegan, Gluten Free)
Ingredients
For the original version:
- 1 cup smooth almond butter can sub for any nut or seed butter of choice
- 3/4 cup granulated sweetener of choice I used a monk fruit stevia blend
- 1 large egg
For the egg-free version:
- 1 cup smooth almond butter can sub for any nut or seed butter of choice
- 3/4 cuo granulated sweetener of choice I used a monk fruit stevia blend
- 3-4 tbsp ground chia seeds *
Instructions
- Preheat the oven to 350 degrees Fahrenheit 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. If you use the egg-free option, start with 3 tablespoons of ground chia seeds. If the batter is too thin, add the extra tablespoon.
- 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 until soft, firm and chewy.
Notes
Nutrition
More delicious cookies? Gotcha covered!
Healthy No Bake Trail Mix Cookies
3 Ingredient Flourless Banana Bread Cookies
Healthy No Bake White Chocolate Raspberry Cookies
3 Ingredient No Bake Paleo Cookies
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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!
Is the 3/4 cup for zero calorie sweetener? If I used cane sugar, would it still be 3/4 cup?
Yes, it would be 🙂
Can you make the 3-ingredient PB cookies using a flax egg (ground flax seed) instead of ground chia seeds?
I haven’t tried- You could experiment and see!
you can use coconut sugar as a sugar substitute and you substitute it for equal amounts of regular sugar so if a recipe calls for a cup of granulated sugar you would just substitute it for a cup of coconut sugar taste is pretty spot-on
Can you use Xylitol for the sweetener? How much do I use for this recipe?