These Diabetic Sugar-Free Cookies are incredibly simple, delicious, and made with just three ingredients. They’re ideal for anyone wanting a low-carb, no-sugar treat without compromising on flavor or texture.
Why You’ll Love This Recipe
- Only three basic ingredients and ready in minutes
- Completely sugar-free and diabetic-friendly
- Naturally low-carb and keto-compatible
- Soft, tender texture with rich peanut butter flavor
- Perfect for snacks, dessert, or meal-prep treats
- Simple enough for beginners and great for quick baking
- Customizable with sugar-free add-ins
Ingredients
Base Cookie Dough
- 1 cup sugar-free peanut butter
- 1 egg
- 1/2 cup sweetener (erythritol, monk fruit, or stevia blend)
Optional Add-Ins (Sugar-Free)
- Sugar-free chocolate chips
- A sprinkle of cinnamon
- Vanilla extract
Directions
1. Preheat the Oven
Set your oven to 350°F (175°C) and line a baking tray with parchment paper to prevent sticking.
2. Mix the Three Ingredients
In a medium-sized bowl, combine the peanut butter, egg, and sweetener. Stir until the mixture becomes smooth, thick, and fully blended with no streaks.
3. Portion the Cookie Dough
Scoop small portions of dough using a spoon or small cookie scoop. Place each mound onto the prepared baking tray, leaving space between cookies.
4. Flatten the Cookies
Using a fork, gently press down on each cookie to create a classic crosshatch pattern and help the cookies bake evenly.
5. Bake to Perfection
Bake for 8–10 minutes, or until the edges turn slightly golden. The centers will still be soft — this is normal.
6. Cool and Set
Allow the cookies to cool on the tray. They will firm up as they rest, becoming the perfect soft-and-chewy texture.
Tips for Best Results
- Use a thick, creamy sugar-free peanut butter for the best texture.
- If the dough feels too dry, add a teaspoon of water or vanilla extract.
- If the dough feels too loose, refrigerate it for 10 minutes before shaping.
- Let cookies cool fully before moving them to avoid crumbling.
- For crispier cookies, bake for an extra 1–2 minutes.
Variations & Substitutions
- Swap peanut butter for almond butter or sunflower seed butter for a nut-free option.
- Replace granular sweeteners with powdered versions for a smoother texture.
- Add a pinch of salt if using unsalted peanut butter.
- Mix in chopped nuts or shredded coconut (unsweetened) for added texture.
Serving Suggestions
- Pair with unsweetened almond milk or tea for a light treat.
- Serve alongside fresh berries for a low-glycemic snack.
- Crumble cookies over Greek yogurt for a sugar-free dessert bowl.
Storage & Reheating
- Store cookies in an airtight container at room temperature for up to 4 days.
- Refrigerate for a firmer, denser texture.
- Freeze for up to 2 months; thaw at room temperature before eating.
- These cookies do not require reheating but can be warmed briefly for a softer bite.
FAQ
1. Are these cookies safe for diabetics?
Yes. These cookies are sugar-free and low-carb, making them suitable for most diabetic diets, but always check ingredient labels.
2. Can I use any sweetener?
Most granulated sugar-free sweeteners work well. Erythritol, monk fruit blends, and stevia blends are ideal.
3. Why did my cookies crumble?
They may not have cooled long enough. These cookies firm as they cool. Also ensure the peanut butter is thick and not oily.
4. Can I double the recipe?
Absolutely. This recipe scales easily with no adjustments needed.