Bake these soft and chewy cookies for a little bite of salty-sweet nostalgia!
When my daughter was little, Sunday afternoons were often spent doing something creative, such as painting, taking a guided tour at a local museum, writing stories, or baking. When it came to the latter, cookies were always a favorite—especially peanut butter cookies. Not only did my daughter love cookies, but she was also a huge fan of peanut butter. In fact, we went through at least two jars of the stuff a week in our house. She slathered it on sandwiches, dipped fruit into it, used it to sandwich Ritz crackers, and even (sneakily) ate it straight from the jar with a spoon. So whenever I announced we were going to bake cookies, she would beg me to make the peanut butter kind. To this day, peanut butter cookies remind me of those special baking sessions we shared while she was growing up.
Now that my daughter is in college and we only see each other every few weeks when she comes home for the weekend, I love nothing more than making foods that bring back those memories. Of course, eliminating processed sugar and flour from my diet means I’ve had to tweak some of my traditional recipes. These peanut butter cookies are a perfect example. I recently baked them when she came over, and as soon as she walked into the house, she took one sniff and smiled. Even though they were made with almond flour and without added sugar, they still smelled just as good and tasted every bit as delicious as the ones we made together when she was a kid. Chewy, nutty, and full of nostalgic goodness, these little cookies are perfect for dipping into a glass of milk—or sandwiching with peanut butter, my daughter’s tip!
Delicious variations
If you want to play around with this recipe, consider adding some sugar-free chocolate chips to the dough or even pressing a square of sugar-free dark chocolate into the center of each cookie before baking. Another excellent idea is to drizzle the baked cookies with melted chocolate or a glaze made with powdered monk fruit.
You can also stir in some chopped nuts for added texture. Walnuts, almonds, and hazelnuts are all great options.
Though the choice of peanut butter is pretty much up to you, I suggest skipping the all-natural peanut butters, as they can be very oily and make the dough difficult to work with. Choose a sugar-free peanut butter that doesn’t require stirring.
How do I store leftovers?
Store completely cooled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, freeze the cookies for up to 3 months. Flash-freeze them on a baking tray for 1 hour before transferring them to a resealable bag or freezer-safe container. The cookies will quickly thaw at room temperature.
Similar recipes to try
Are you also a fan of peanut butter? You’re in luck because we have an awesome selection of recipes to share, starting with our Delicious Homemade Peanut Butter Recipe. Bet you never thought making your own could be so easy! Use it to make our chocolaty Keto Peanut Butter Brownies Recipe or slather it on a thick slice of Low-Carb Almond Flour Bread. We also love these decadent No-Bake Sugar-Free Peanut Butter Balls. Not only are they a great snack, but they also make lovely edible gifts for the holidays.
Homemade Sugar-Free Peanut Butter Cookies
Ingredients
- 8 tablespoons salted butter softened
- 1/4 cup sugar-free brown sugar substitute
- 1/2 cup granulated monk fruit or erythritol (plus more for rolling, if desired)
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup no-sugar-added, no-stir peanut butter
- 1 3/4 cups almond flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Using a stand mixer or hand mixer, beat together the butter, brown sugar substitute, and granulated sweetener until fluffy.
- Add the egg and vanilla extract and mix until combined.
- Add the peanut butter and mix until combined.
- Add the almond flour and baking powder and mix on low until combined.
- Use a medium cookie scoop to make 24 cookie dough balls. Roll them in your hands if necessary and place them on the baking sheet.
- If desired, roll the cookie dough balls in extra granulated sweetener before baking.
- Bake for about 13 minutes, until the edges are set and lightly cracked, and the tops turn a matte, uniform, light-brown color.
- Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely (about 20 minutes).
I used almond butter freshly ground from market and they were delicious
Great idea! Glad you enjoyed them