Okay, so you know how sometimes you just want a cookie, like, RIGHT NOW? But then you look in the pantry and realize you’re out of flour, or sugar, or that one weird baking ingredient you only ever use once? Yeah, me too. That’s exactly how I stumbled upon the absolute miracle that is these 3 Ingredient Sugar Free Peanut Butter Cookies. Seriously, it feels like magic. I was messing around one afternoon, craving something sweet but trying to be good, and bam! This recipe was born. It’s ridiculously simple, totally sugar-free, and tastes absolutely divine. Trust me, these will become your new go-to cookie.
Why You’ll Love These 3 Ingredient Sugar Free Peanut Butter Cookies
Seriously, what’s not to love? These cookies are a game-changer for so many reasons:
- Barely Any Effort: With just three ingredients and about 15 minutes from start to finish, these are probably the easiest cookies you’ll ever make. Perfect for when that cookie craving hits HARD!
- Minimal Ingredients: Who has time to run to the store for a million things? This recipe uses stuff you probably already have in your pantry. Peanut butter, an egg, and a sugar substitute – that’s it!
- Guilt-Free Indulgence: These are completely sugar-free, which is amazing for anyone watching their sugar intake or following a low-carb lifestyle. You can sneak one (or three!) without feeling bad.
- So Much Flavor: Don’t let the short ingredient list fool you. The rich, nutty flavor of peanut butter really shines through. They taste so wonderfully comforting and satisfying.
- Naturally Gluten-Free: Perfect for those with gluten sensitivities! It’s naturally gluten-free without needing any special flour blends.
- Customizable Sweetness: You control the sweetness by choosing your favorite sugar substitute and how much you use. Perfect for tailoring it exactly to your taste buds.
- Kid-Friendly (and Adult-Approved!): They’re so simple to make that kids can totally help out, and honestly, they taste so good that adults will be grabbing them just as fast!
Gather Your Simple Ingredients for 3 Ingredient Sugar Free Peanut Butter Cookies
Seriously, getting this recipe together is a breeze thanks to its short ingredient list. You’ll just need:
- 1 cup of unsweetened peanut butter. Make sure it’s the natural kind if you can, it really helps!
- 1 large egg. This little guy is our binder!
- 1/2 cup of granulated erythritol, or your favorite sugar substitute. Adjust this amount if you like things sweeter or less sweet.
Essential Equipment for Making 3 Ingredient Sugar Free Peanut Butter Cookies
You don’t need a fancy kitchen for this one! All you really need are a few basic things you probably already have:
- A good old mixing bowl for, well, mixing!
- A baking sheet – any standard one will do.
- Some parchment paper. Trust me, this makes cleanup SO much easier.
- A fork. Yep, just a regular fork for those classic criss-cross marks!
Step-by-Step Guide: Crafting Your 3 Ingredient Sugar Free Peanut Butter Cookies
Alright, let’s get these cookies into the oven! Honestly, the hardest part is waiting for them to bake.
Preheating and Preparing Your Baking Sheet
First things first, let’s get that oven ready. You want to preheat it to 350°F (that’s 175°C). While it’s warming up, grab your baking sheet and lay down some parchment paper. This is my little secret to super easy cleanup and making sure your cookies don’t stick one bit. It just makes life easier, trust me!
Combining the Cookie Dough Ingredients
Grab your mixing bowl and toss in the peanut butter, the egg, and your sugar substitute. Now, just mix it all up until it’s nicely combined. You don’t need to go crazy here – just mix until everything is incorporated and you’ve got a dough that looks like, well, cookie dough! Overmixing can sometimes make them a bit too tough, so be gentle.
Shaping and Flattening Your 3 Ingredient Sugar Free Peanut Butter Cookies
Now for the fun part! Take about a tablespoon of the dough and roll it into a little ball between your hands. Place the balls on your prepared baking sheet, leaving a little space between them so they don’t spread into each other. Once they’re all lined up, take your fork and gently press down on each one, then press again in the opposite direction to make those classic criss-cross marks we all love. Try to make your balls about the same size so they bake evenly!
Baking to Golden Perfection
Pop that baking sheet into your preheated oven. We’re going to bake these for about 10 minutes. You’re looking for the edges to be just lightly golden. Ovens can be a little finicky, so keep an eye on them. They might not look completely “done” when you pull them out, but they’ll firm up as they cool.
Cooling and Resting Your Cookies
This step is crucial! Let those cookies hang out on the baking sheet for a few minutes after you take them out of the oven. They’re still a bit fragile when warm! After they’ve cooled slightly, gently transfer them to a wire rack to cool completely. This is when they’ll get that perfect texture – slightly chewy on the inside, a little crisp on the edges.
Tips for Perfect 3 Ingredient Sugar Free Peanut Butter Cookies
Okay, so these cookies are super easy, but like anything, a few little tricks can make them *chef’s kiss* perfect! Following these tips will seriously up your cookie game:
- Go Natural with Your Peanut Butter: If you can, use a natural peanut butter where the only ingredients are peanuts and maybe a little salt. It tends to be a bit softer and creamier, which makes the dough easier to work with and the cookies even more tender. The kind with the oil separated on top? That’s your best bet!
- Don’t Overbake! This is a big one. Seriously, pull these cookies out when they’re just *lightly* golden around the edges. They’ll continue to cook a bit on the hot baking sheet. If you bake them until they look super brown, they’ll end up dry and crumbly instead of that perfect chewy texture we’re after. Trust me on this!
- Sweetness Control is Key: Everyone’s taste buds are different, right? The recipe calls for 1/2 cup of erythritol, but if you’re sensitive to sweeteners or prefer a less sweet cookie, start with a little less, maybe 1/3 cup. You can always mix in a tiny bit more to the dough if needed, but you can’t take it out!
- Uniform Balls for Even Baking: I know I mentioned it before, but it’s worth repeating! Try really hard to make your cookie dough balls the same size. This ensures they all bake at the same rate, so you won’t have some burnt and some underdone.
- Press Gently with the Fork: When you’re making those cute criss-cross patterns, don’t press too hard. You just want to flatten them a bit and create the pattern. If you press too much, you can squeeze out the air and make the cookies dense. We want them delightfully chewy, not like hard little pucks!
- Room Temperature Egg is Best: While not strictly necessary, using a room temperature egg helps everything combine more smoothly. If you forget to take it out of the fridge, just pop it in a small bowl of warm water for about 5 minutes.
Following these little pointers will make a huge difference. You’ll be whipping up perfect batches of these amazing sugar-free peanut butter cookies every single time!
Ingredient Notes and Substitution Ideas
Let’s chat a little more about these few, but mighty, ingredients because they really do make a difference in these 3 Ingredient Sugar Free Peanut Butter Cookies!
Peanut Butter: My absolute favorite is natural peanut butter – the kind where you have to stir it because the oil separates. It’s usually just peanuts and salt, and its texture is perfect for these cookies. It makes them wonderfully soft and chewy. If you use a processed peanut butter with added sugars or oils, your cookies might turn out a bit different, maybe a little greasier or less flavorful. Give the natural stuff a try!
Sugar Substitute: Erythritol is my go-to because it bakes really well and has a clean taste. But if you don’t have erythritol, no worries! Allulose or a good granulated monk fruit blend will work too. Just be aware that different substitutes can have slightly different sweetness levels, so you might want to taste your dough (yes, it’s safe!) and adjust a bit. You can use less if you’re sensitive to sweeteners, or maybe add a tiny bit more if you have a super sweet tooth!
Storing Your Delicious 3 Ingredient Sugar Free Peanut Butter Cookies
Alright, you’ve made these amazing little gems, and now you want to keep them fresh, right? Good news! Storing these 3 ingredient sugar free peanut butter cookies is super simple. Just pop them into an airtight container. They’re perfectly happy sitting at room temperature for about 3-4 days. Honestly, though, they disappear so fast, you probably won’t even need to worry about them lasting that long!
Frequently Asked Questions About Sugar Free Peanut Butter Cookies
Can I use a different nut butter?
You sure can! While peanut butter is classic, these cookies are super adaptable. Almond butter or cashew butter would work beautifully. Just make sure you’re using a natural, unsweetened version similar to the peanut butter for the best results. The texture might be a little different, but the flavor will be delicious!
Why are my cookies spreading too much?
Oh, the dreaded cookie spread! It usually happens if your peanut butter is too oily or if the dough is too warm. Using natural peanut butter is best because it tends to be a bit thicker. Also, make sure your oven is properly preheated. If they still spread a lot, try chilling the dough balls in the fridge for about 15-20 minutes before you bake them. That usually does the trick!
Can I make these vegan?
You’re so close! The only non-vegan ingredient here is the egg. To make these vegan, you can easily substitute the egg with a flax egg. Just whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it gets gelatinous. Use that in place of the egg, and voila – vegan sugar-free peanut butter cookies!
What kind of sugar substitute is best?
Erythritol is my favorite for these because it has a pretty neutral flavor and bakes well. However, you can totally use other granulated sugar substitutes like xylitol (just be careful if you have pets, it’s toxic to dogs!), allulose, or a monk fruit blend. Some substitutes are sweeter than others, so you might need to adjust the amount slightly to get the sweetness just right for your taste buds.
Estimated Nutritional Information
Just a heads-up, the nutritional info for these sugar-free peanut butter cookies is an estimate! It can change a bit depending on the exact peanut butter and sugar substitute you use. But generally, you’re looking at about 120 calories, around 8g of fat, 5g of protein, and 10g of carbs per cookie. Pretty great for a sweet treat, right?
3 Ingredient Sugar Free Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, egg, and erythritol. Mix until well combined.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Use a fork to flatten each cookie and create a criss-cross pattern.
- Bake for 10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.