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.
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.
- 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.
Sugar Free Cookies | 3 Ingredients And 10 Minutes
- 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
- 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.
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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?
hi, can we use honey as substitute for the sweetener?
Hi Miki! It needs to be granulated, I haven’t tried with anything else 🙂
How many carbs are in these cookies
It’s included in the recipe card 🙂
No sugar doesn’t mean monk fruit, it means no sugar. Just like no stevia means no stevia
For me and my readers, this is the case. So yes, no sugar. enjoy.
My experience wasn’t what I’d hope for. I used PB2 powered peanut butter (reconstituted) monk fruit golden & an egg. Exceptional (sickening sweet). Also, when removed from the cookie sheet, they had a dense & rubbery texture. Suggestions?>
Glenda, I never use PB2, it just doesn’t yield the texture that only peanut butter or another nut butter provides. Your results don’t surprise me. I would make it as stated.
Hi, can we substitute the sweetener with nut flour 1:1? I’m making this as a gift to someone who doesn’t like sweet. Thank you 🙂
That won’t work at all 🙂
Thanks. Was craving these but wondering if Swerve would work for the sugar. Suggestion: list servings per batch. I sometimes use a recipe app to calculate nutrition and if I make changes or substitutions it’s easier to compare if I know how many servings you used in your calculations (without having to calculate backwards from your Calorie information).
Hi! Swerve should be fine 🙂
you mention several times that you use a monk fruit/stevia blend but all of your links are for the Lakanto monkfruit/Eurythritol sugar product. This product does not contain stevia. Can you please clear up the confusion?
This is the one I use- I hyperlink and mention stevia because in some countries, they have stevia baking blends, that work.
Hi there. These look yummy. I looked to see how many servings your recipe makes so I can calculate my macros. Did I miss it? Thank you!