These sugar free peanut butter cookies are slightly chewy and slightly crunchy…perfect for dunking in cold milk or hot coffee and tea! They are super easy to make and totally guilt free for the Trim Healthy Mama.
How To Make Sugar Free Peanut Butter Cookies
These cookies are really easy to make!
Using a medium bowl, you simply mix eggs, butter and peanut butter until creamy.
Next, you add the almond flour, salt, sweetener, baking powder and vanilla…then give a good mix!
Form Tablespoon size balls (this cookie scoop works well), and place on parchment paper lined baking sheet.
My favorite non-stick liner are these silicone baking mats! No mess, and nothing sticks!
You will need to flatten each cookie ball into the shape of a cookie since they will not rise too much.
Then simply bake!!
Are These Peanut Butter Cookies Soft Or Crunchy?
They are right down the middle of the road!
In my opinion, these cookies are perfect for dipping in hot tea (like my mother always does).
They are not super crunchy either. Crunchy cookies can be good, but they usually end up making more crumbs!
If you are expecting a soft, moist cookie that will melt in your mouth, you probably will be just a little surprised when you eat these!
My husband absolutely loves these all by themselves, but I’ve also seen him dip them in milk more than once!
What If I Have A Peanut Allergy?
You can use almond butter in place of peanut butter and it should work just fine.
They just won’t be called “peanut butter” cookies anymore…but that’s ok!
If you ever get the chance to buy walnuts, I would encourage you to make homemade walnut butter!
Walnuts are called brain food for good reason…and walnut butter can be used in place of peanut butter as well.
What Ingredients Do I Need For Peanut Butter Cookies?
Here is a list of ingredients to make these cookies!
- eggs
- butter
- natural peanut butter
- almond flour
- salt
- sweetener
- baking powder
- vanilla extract
No Special Ingredients Needed For This Recipe
If you know anything at all about Trim Healthy Mama, you will have heard the term “no special ingredients”.
What this term means is that you should be able to find all of the ingredients in your local grocery stores and health food stores.
So this peanut butter cookie recipe is something you can make without having to place an order online for special ingredients.
Can I Use Baking Blend In These Peanut Butter Cookies?
THM baking blend is a blend of flours made up to use in baked goods and low carb recipes.
You may be wondering if you can use baking blend instead of almond flour in this recipe.
Well, the answer is yes, you can make that substitute if you desire.
Because baking blend contains coconut flour (a flour that soaks up quite a bit of moisture), you will want to use a bit less if using it in this cookie recipe.
For example, if a recipe calls for 2 cups of almond flour, you would start with about 1-1/2 cups of baking blend and see what the texture is like after stirring and letting it sit for a few minutes.
You can always add a touch more, but start with less than you think. You don’t want a dry cookie!!
Trim Healthy Mama Cookies
If this is your first time to my website, welcome!
You may or may not have heard of Trim Healthy Mama.
It is a lifestyle that was started several years ago by two sisters, Pearl and Serene.
Many families are living this healthy life and eating delicious, no-guilt food because of this plan.
From ice cream to cookies and cakes, the THM plan has a recipe for probably any food you can imagine!
If you love peanut butter cookies, but cannot have the carbs and sugar, then this recipe is for you!
Sugar free peanut butter cookies are such a delightful treat, your whole family will enjoy them.
Can I Use Another Sweetener?
If you choose to not use Monkfruit classic sweetener (what this recipe calls for), that is perfectly fine.
Trim Healthy Mama has several sweeteners that would be fine to use.
If you would like to use Gentle Sweet, for example, keep in mind that it is much sweeter than Monkfruit classic.
This peanut butter cookie recipe calls for 1/2 cup of Monkfruit sweetener, so if you use Gentle Sweet, you could start with about 1/4 cup.
Taste a tiny bit of the raw cookie dough (if you’re ok with that). You can add more sweetener, but you can’t take it out once it’s there!!
How Should I Store Leftover Peanut Butter Cookies?
You can store these cookies in any airtight container and leave on the counter!
They should be fine for up to a week. They’ve only lasted a few days at my house!
Talk To Me
As always, I’d love to hear from YOU!! If you make one of my recipes and love it, let me know. Share on my Facebook page or tag me on Instagram (@countrygirlcookin)
If you try these sugar free peanut butter cookies and enjoy them, share the love!
Subscribe to my blog (it’s Free) to receive my latest recipes, updates, tips and more in your email.
This post may contain affiliate links, and if you should choose to purchase any of these fantastic products through my link, I will make a few cents at no extra cost to you! I appreciate your support for my little family as well as my recipe creations!
Sugar Free Peanut Butter Cookies (THM-S, Low Carb, Gluten Free)
These sugar free peanut butter cookies are slightly chewy and slightly crunchy...perfect for dipping in cold milk or hot coffee and tea! They are super easy to make and totally guilt free for the Trim Healthy Mama.
Ingredients
- 2 eggs
- 1/4 cup butter, softened
- 1/2 cup natural peanut butter
- 2 cups almond flour
- 1/4 teaspoon mineral salt
- 1/2 cup Monkfruit sweetener (classic)
- 1/4 teaspoon baking powder
- splash of vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Mix eggs, butter and peanut butter in medium bowl.
- Add almond flour, salt, sweetener, baking powder and vanilla and mix well.
- Form Tablespoon size balls and place on parchment lined baking sheet.
- Flatten the cookie balls or use a fork and press criss cross shapes.
- Bake for 15 minutes or until golden brown.
Notes
These cookies are the perfect "dunkers" for coffee, tea and milk!
You can substitute almond flour with baking blend if you wish, as well as use a different sweetener. I wrote about it in this blog post.
Nutrition Information
Yield
30Serving Size
1 cookieAmount Per Serving Calories 86Total Fat 7gProtein 3g
17 Comments