Shop My Kitchen

Shop My Kitchen
Shop My Kitchen

Creative Services

Creative Services
Creative Services

Recipes

Recipes
Recipes

Recipe: Sugarless and Flourless Peanut Butter Cookies

You will not miss the flour or sugar with these delicious peanut butter cookies! 
Sugarless and Flourless Peanut Butter Cookies from Walking on Sunshine Recipes.

Have you tried the cookies made with NO sugar and NO flour?

If you are watching what you eat or even following a Keto, low carb or gluten-free diet, you're going to love these cookies!

These peanut butter cookies are delicious and you will NOT miss the sugar at all, or the FLOUR. That's right, sugarless and flourless peanut butter cookies that taste amazing.  You need to make these cookies tonight! 

And I'm so happy that I finally have a printable recipe card for you to make it easier to save this recipe to make for your family.  Make sure you print one out to add to your recipe files! 

This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them.  Your purchase helps support this site and the fun things I share. For more information, click here.

One thing that I recommend to get your cookies all the same size is to use a cookie scoop.  Pampered Chef sells the best ones.  Or you can order from Amazon which is great too.  I have all three sizes and use them for muffins, cupcakes, meatballs and yes, cookies! 

These cookies are perfect if you're trying to watch your sugar intake or just trying to watch your calories. If you really need to be careful with sugar, you should try to use a natural peanut butter brand or one that is lower in sugar.

And if you're following a keto, low carb or gluten-free diet, then you're definitely going to want to make these cookies! 

Also, experiment with the different types of sugar substitutes that work for your diet plan.  I've used Splenda and the cookies do taste delicious.  You can also use regular sugar if that's not a problem for you.


No Sugar and No Flour Peanut Butter Cookies

Keto, Low Carb and Gluten-Free Friendly Cookies!

The mixture comes together quickly. It may be a little dry, but just make sure the peanut butter is blended in completely.


You may need to spray your fork with non-stick cooking spray to help get the traditional crisscross marks in each cookie.  



These peanut butter cookies are delicious and are Keto, low carb and gluten-free.  No Sugar, no flour peanut butter cookies from Walking on Sunshine Recipes.


No Sugar/No Flour Peanut Butter Cookies

These peanut butter cookies are delicious and you will NOT miss the sugar at all, or the FLOUR.

INGREDIENTS:


  • 1 large egg
  • 1 cup Splenda; or your favorite sugar substitute
  • 1 tsp. baking powder
  • 1/2 tsp. vanilla
  • 1 cup creamy peanut butter
  • 1 tsp. water

INSTRUCTIONS:


  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, beat together the egg, sugar substitute, baking powder and vanilla for about a minute.
  3. Add the peanut butter and water and beat together.
  4. The mixture will be pretty dry; just make sure the peanut butter is blended in with the other ingredients.
  5. Measure out a heaping teaspoon of batter for each cookie and place on a baking tray that has been sprayed with non-stick cooking spray or lined with parchment paper.
  6.  Then using a fork, make indentations into each cookie. Spray the fork with cooking spray so it doesn't stick to the cookie.
  7. Bake 15 minutes until cookies feel firm and are slightly browned.
  8. Transfer the cookies to a baking rack and cool.  



Enjoy your day and get baking!


And if you like peanut butter, you're going to LOVE these Peanut Butter Bars.

26 comments

  1. YUM!!! These look delicious and sound pretty healthy!
    Would you consider sharing these at Tuesdays with a Twist? (no rules)

    http://back2basichealth.blogspot.com/2013/04/tuesdays-with-twist-2-lets-party.html

    ReplyDelete
  2. sounds good Lois! Thanks for these...I just might give them a try! Enjoy your day!

    ReplyDelete
  3. Those sound and look perfectly delicious! Ideal with a tall glass of cold milk!

    ReplyDelete
  4. Now I know! I just made these over the weekend and I was wondering if I could substitute Splenda for the sugar. So good to know!

    ReplyDelete
  5. I love this recipe! My MIL will be living with us soon and is on a restricted diet, but loves her sweets. I will have to make these for her.

    Thanks for linking up to the In and Out of the Kitchen party. I look forward to seeing what you bring next week.

    Cynthia at http://FeedingBig.com

    ReplyDelete
  6. These cookies look fantastic! I cannot wait to try them.

    ReplyDelete
  7. I love peanut butter cookies. The fact that they are flourless and sugarless is even better! YUM!

    Aimee @ Captivating Corner

    ReplyDelete
  8. I love peanut butter on my apples and bananas, but I've never eaten a peanut butter cookie - how weird is that? This looks like the easiest recipe ever and I'm going to add this to my 'holiday cookie' exchange. I know everyone will love it.

    Thanks for sharing,
    Joanne

    ReplyDelete
  9. how many calories in each one approx.

    ReplyDelete
    Replies
    1. I'm sorry Jamie, I can't help you on that one. :(

      Delete
    2. I used Kraft peanutbutter, so you'd have to adjust the nutritional info (each of my cookies contained 2 tsp of peanut butter so go from there), but this is what I have for mine:

      Per cookie (I got 24 cookies out of this recipe)
      60 calories
      5.3g total fat
      1g saturated fat
      1.5 polyunsaturated
      2.6g monounsaturated
      40.3g sodium
      2.7g total carbs
      0.7g dietary fiber
      0.7g sugars
      2.0g protein

      Thanks for this recipe by the way, it's fantastic. Far better than the recipes that don't call for baking powder and call for 1 1/3 cups splenda (1 cup is more than enough!)

      Delete
  10. I would like to substitute the splenda with honey,do I still put 1 cup in?

    ReplyDelete
    Replies
    1. Kandy...I just ran across this recipe and was wondering if you were able to get an answer to your question? I would like to use Stevia or maybe a combination of honey and stevia. I no longer trust the artificial sweeteners.

      Delete
  11. I'm sharing this in my Saturday Round Up email, Lois. It looks great, and it's awesome for anyone who is counting carbs. Only change I'd make is to use Xylitol (which, despite the weird name, is a natural sweetener) instead of Splenda.

    ReplyDelete
  12. Isn't Splenda an artificial sweetner? That would be my only concern with this recipe. Otherwise it sounds quite good.

    ReplyDelete
  13. I've made flourless peanut butter cookies before but not sugarless ones. Thanks for sharing this version at Merry Monday! :)

    ReplyDelete
  14. I suppose if one is Diabetic then this recipe may suffice. It is certainly not healthy as Splenda is an artificial sugar substitute, complete with side effects.

    ReplyDelete
    Replies
    1. I bought a brownie mix advertising Splenda on the cover. My son and I could not get off the toilet after eating several. I'm sure these cookies would have the same effect after a few or more. Sorry, I don't believe in Splenda in baking anymore.

      Delete
  15. Thanks for sharing this recipe - my husband's diabetic so I look forward to making them for him. Blessings, Janet

    ReplyDelete
  16. they look yummy and simple!!

    ReplyDelete
  17. Those sound great - pinning this to try! :) Thank you for sharing this with us at the #HomeMattersParty

    ReplyDelete
  18. These look great! Thanks for sharing with the Delicious Dishes Recipe party!

    ReplyDelete
  19. Hi there,

    I'm assuming you mean 350 degrees Fahrenheit? I use Celsius and that seems a bit hot.

    ReplyDelete
    Replies
    1. Yes, sorry for any confusion. I do mean Fahrenheit. Thank you!

      Delete
  20. I made these last night and they turned out really good. I used Skippy Natural Peanut Butter and Erythritol instead of Splenda. There was definitely a cooling effect from the erythritol, but that's normal and I'm used to it by now. I ended up making 16 (they were a bit large and I had some leftover dough that I threw out because my pan was full and I didn't want to cook another batch), but the rough estimates had them coming out at 2g net carbs. Definitely a keeper.

    ReplyDelete
  21. Yum! I love that these are sugar-free – who could say no to basically healthy cookies?! :)

    *Maisy

    ReplyDelete

Powered by Blogger.