Name: 3-Ingredient Sugar-Free Peanut Butter Cookies (Soft & Chewy)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 cup natural sugar-free peanut butter (unsweetened); 0.5 cup sugar-free granulated sweetener (erythritol or monk fruit); 1 egg (large)

Jump to Recipe Print Recipe

Sometimes the best desserts are the simplest ones—and these 3-Ingredient Sugar-Free Peanut Butter Cookies are living proof. With no flour, no refined sugar, and no complicated steps, this recipe delivers soft, chewy, bakery-style cookies using pantry staples you probably already have. Whether you’re following a low-carb lifestyle, cutting back on sugar, or just craving something sweet without the guilt, these cookies hit every mark.

Unlike traditional peanut butter cookies loaded with sugar and flour, this version relies on the natural richness of peanut butter and the structure of eggs to create a cookie that’s tender inside, lightly crisp on the edges, and deeply satisfying. And the best part? You only need three ingredients and about 15 minutes from start to finish.

These cookies are naturally gluten-free, grain-free, and easily adaptable for keto and diabetic-friendly diets depending on the sweetener you choose. Minimal effort, maximum reward.

Why You’ll Love These Cookies

There’s a reason this recipe has become a viral favorite—and once you try it, you’ll understand why.

First, simplicity. No mixers, no chilling time, no long ingredient list. Just mix, scoop, bake, and enjoy.

Second, texture. Despite having no flour, these cookies come out surprisingly soft and chewy with that classic peanut butter crackle on top.

Third, versatility. You can customize them endlessly—add sugar-free chocolate chips, a pinch of cinnamon, or a drizzle of melted dark chocolate.

Finally, they’re perfect for any occasion: a quick weekday treat, a post-workout snack, or a last-minute dessert when guests drop by.

Ingredients

Natural sugar-free peanut butter (creamy or crunchy, unsweetened)
Sugar-free granulated sweetener (erythritol, monk fruit blend, or allulose)
Egg (large, room temperature)

That’s it. No flour, no baking soda, no oil.

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, add the peanut butter, sugar-free sweetener, and egg.
Mix until fully combined and a smooth dough forms. The dough will be slightly thick and glossy.
Scoop tablespoon-sized portions and place them on the prepared baking sheet, spacing them about 2 inches apart.
Gently press each dough ball with a fork to create the classic crisscross pattern.
Bake for 10–12 minutes, or until the edges are set and the tops look slightly cracked.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Allow to cool completely—cookies will firm up while staying soft inside.

Pro Tips for Perfect Results

Use natural peanut butter with no added sugar or oils. Stir well before using.
Don’t overbake. The cookies may look slightly underdone in the center—that’s what keeps them chewy.
Let them cool fully. They firm up as they set.
Sweetener choice matters. Allulose gives the softest texture, while erythritol creates a slightly crisp edge.

Flavor Variations

Once you master the base recipe, try these easy upgrades:

Chocolate Chip: Add sugar-free chocolate chips
Cinnamon Sugar: Mix in cinnamon and sprinkle sweetener on top
Almond Butter: Swap peanut butter for almond butter
Chocolate Drizzle: Drizzle melted sugar-free dark chocolate on cooled cookies

Serving Suggestions

These cookies are perfect with:

Unsweetened almond milk
Black coffee or espresso
As a crumble topping over sugar-free ice cream
Packed as a healthy snack on the go

They also freeze beautifully—just thaw at room temperature for 10 minutes.

Nutritional Benefits

These cookies are naturally high in healthy fats and protein, helping keep you full longer. With no refined sugar and no flour, they’re a smart alternative to traditional desserts—especially for those managing blood sugar levels.

Fun Fact

Peanut butter cookies became popular in the early 1900s, but flourless versions like this one have surged in popularity thanks to keto and low-carb diets—proving that sometimes, less really is more.