Sometimes, all you want is a little something sweet, but without the crash or added sugar. That’s exactly what these no sugar peanut butter cookies offer. They come together quickly and fill the kitchen with that warm, nutty aroma that makes waiting nearly impossible.
I remember pulling these out of the oven one late afternoon. The kitchen was a bit chaotic—my phone buzzing on the counter, a half-finished cup of tea cooling beside me. I wasn’t even sure if I had mixed the dough quite right, but the smell told me everything I needed to know. The first bite was soft and chewy, with a gentle sweetness that felt like a small, quiet reward after a busy day. Somewhere between the peanut butter’s richness and the subtle vanilla, these cookies carved out a little peaceful moment in the chaos.
Why You’ll Love It:
- Simple ingredients you probably already have, no fancy sugar needed.
- The natural peanut butter shines, bringing a satisfying texture and flavor.
- Quick prep and baking—perfect for when time is tight but cravings aren’t.
- It’s simple—and that’s kind of the point. No complicated steps or secret ingredients.
- Because there’s no added sugar, these cookies won’t give you that jittery rush, but they still feel indulgent.
If you’re worried about texture or how sweet is sweet enough, give these a try and tweak the sweetener a bit next time. I usually keep it just as is, but sometimes a sprinkle of cinnamon or a few chocolate chips sneak in when I’m feeling adventurous.
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No Sugar Peanut Butter Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Description
Delicious and simple no sugar peanut butter cookies made with natural ingredients. These cookies are perfect for those looking to avoid added sugars while enjoying a classic treat.
Ingredients
1 cup natural creamy peanut butter
1 large egg
1/2 cup erythritol sweetener
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the peanut butter, egg, erythritol, baking soda, salt, and vanilla extract.
Mix all ingredients thoroughly until a smooth dough forms.
Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a fork, creating a crisscross pattern.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Kitchen Notes: These cookies don’t need anything special equipment-wise—just a bowl and a spoon will do. When they come out of the oven, let them rest a bit; they firm up nicely and won’t crumble as much. I like to serve them with a glass of cold milk or a cup of herbal tea to balance the peanut butter richness. If you want to switch things up, try adding a pinch of sea salt on top before baking, or mix in some chopped nuts for extra crunch. Maybe a dash of cinnamon or a few mini chocolate chips could work too, though I haven’t tested those thoroughly yet.
FAQ:
Can I use crunchy peanut butter? Probably, but it might change the texture a bit—expect a chunkier bite.
How long do these cookies last? They keep well in an airtight container for about 5 days at room temp, but refrigeration extends that to a couple of weeks.
Are these suitable for keto? With the no sugar sweetener, they can fit into a low-carb plan, but watch portion sizes.
Give these no sugar peanut butter cookies a try next time you need a quick, comforting snack. They’re easy, satisfying, and just the right kind of sweet to brighten your day.