Sugar-Free Peanut Butter Cookies Recipe

Peanut butter: The main ingredient providing the rich, nutty flavor and creamy texture. Choose creamy or chunky based on your preference.

Erythritol: A sugar substitute that adds sweetness without the calories or impact on blood sugar levels. Ideal for low-carb and keto diets.

Egg: Acts as a binder to hold the ingredients together and gives structure to the cookies.

Vanilla extract: Adds a hint of sweetness and enhances the overall flavor of the cookies.

When mixing the peanut butter and erythritol, ensure that you use a sturdy spatula or wooden spoon to thoroughly combine the ingredients. This will help achieve a smooth and consistent dough. If the dough feels too sticky, you can chill it in the refrigerator for about 15-20 minutes before rolling it into balls. This will make it easier to handle and shape.

• creamy or chunky peanut butter - Substitute with almond butter: Almond butter provides a similar texture and flavor profile, making it a great alternative for those with peanut allergies or who prefer a different nut butter.

• creamy or chunky peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a nut-free option that mimics the creamy consistency of peanut butter, ideal for those with nut allergies.

• erythritol - Substitute with stevia: Stevia is a natural, zero-calorie sweetener that can replace erythritol, though it is much sweeter, so use it sparingly.

• erythritol - Substitute with monk fruit sweetener: Monk fruit sweetener is another low-calorie alternative that offers a similar sweetness level to erythritol without the aftertaste.

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can replace a large egg, making the recipe vegan and adding a slight nutty flavor.

• large egg - Substitute with chia egg: A chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water) works similarly to a flax egg, providing a binding agent and additional nutrients.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor, adding a nutty undertone to the cookies.

• vanilla extract - Substitute with maple extract: Maple extract can provide a unique, sweet flavor that pairs well with the nutty taste of the peanut butter or its substitutes.

• Once your sugar-free peanut butter cookies have cooled completely, store them in an airtight container to maintain their freshness. Place a sheet of parchment paper between layers to prevent them from sticking together.
• Keep the container at room temperature if you plan to enjoy the cookies within a week. For longer storage, place the container in the refrigerator, where they can last up to two weeks.
• For freezing, arrange the cooled cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This flash-freezing method prevents the cookies from sticking together.
• After the cookies are frozen solid, transfer them to a freezer-safe bag or container. Be sure to label the container with the date, so you know how long they've been stored.
• When you're ready to enjoy a frozen cookie, simply remove it from the freezer and let it thaw at room temperature for about 15-20 minutes. Alternatively, you can warm them in the microwave for a few seconds for a freshly-baked taste.
• If you prefer a softer texture, place a slice of apple or bread in the container with the cookies. This will help maintain their moisture and keep them soft.
• For an extra touch of indulgence, consider dipping the cookies in melted dark chocolate before freezing. This adds a delightful contrast to the nutty flavor and makes for a delicious treat straight from the freezer.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and cover them loosely with aluminum foil. Heat for about 5-10 minutes, or until they are warmed through. This method helps maintain their crispiness and texture.

• Use a microwave for a quick reheat. Place the cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make them too soft.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 2-3 minutes. This method helps retain their crunch while warming them evenly.

• For a stovetop method, use a non-stick skillet. Place the cookies in the skillet over low heat. Cover with a lid and heat for about 2-3 minutes, flipping halfway through. This method is great for a quick reheat without drying them out.

• If you prefer a more traditional approach, use a toaster oven. Preheat to 300°F (150°C) and place the cookies on the rack. Heat for 5-7 minutes, keeping an eye on them to prevent over-browning.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine and mix the peanut butter, erythritol, egg, and vanilla extract.

• Baking sheet: A flat sheet to place the cookie dough balls on for baking.

• Fork: Used to flatten the cookie dough balls and create a crisscross pattern on each cookie.

• Wire rack: A cooling rack to allow the cookies to cool completely after baking.

• Measuring cups: Used to measure out the peanut butter and erythritol accurately.

• Measuring spoons: Used to measure out the vanilla extract.

• Spatula: Useful for transferring the cookies from the baking sheet to the wire rack.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

Pre-measure ingredients: Measure out the peanut butter, erythritol, and other ingredients ahead of time to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper to save time on cleanup.

Quick mixing: Use an electric mixer to combine the dough ingredients quickly and evenly.

Batch rolling: Roll all the cookie dough balls at once before flattening them with a fork.

Cooling rack ready: Have a wire rack prepared for cooling the cookies immediately after baking.