Peanut butter cookies with a fork crisscross on top are one of the first cookies most of us ever baked. These sugar-free peanut butter cookies keep that classic look, with lightly crisp edges and soft, slightly crumbly centers.
The dough is natural creamy peanut butter, a little almond and coconut flour, one egg and Greek yogurt, sweetened with granulated allulose. The batch makes 12 cookies at about 115 calories and 3g net carbs each.
Everything comes together in one mixing bowl. A short 25-minute chill firms the dough so it rolls into neat balls and holds the fork pattern.
Why You’ll Love These Sugar-Free Peanut Butter Cookies
- The classic crisscross. Two gentle passes with a fork give the look everyone recognizes.
- One bowl. The whole dough is mixed in a single bowl, with no rolling pin.
- 3g net carbs per cookie. Each of the 12 cookies has about 115 calories and 5g protein.
- Crisp edge, soft middle. A short bake keeps the centers tender while the edges turn lightly golden.
Ingredient Notes
Natural peanut butter. Half a cup of Smucker’s Natural Creamy Peanut Butter is the base of the dough. Natural peanut butter separates in the jar, so stir it thoroughly before measuring, or one batch will be dry and the next greasy.
Almond and coconut flour. About ⅓ cup of super-fine almond flour and 1 tablespoon plus 2 teaspoons of coconut flour give the cookies structure. Coconut flour soaks up a lot of moisture, so a small amount goes a long way.
Egg and Greek yogurt. One large egg binds the dough, and ¼ cup of FAGE Total 0% Greek yogurt keeps the centers soft.
Allulose. Granulated pure allulose sweetens the dough. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like peanut butter, almond flour and eggs yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Peanut Butter Cookies
You need an 18×13-inch baking sheet, parchment, a mixing bowl, a fork and a cooling rack. Prep takes about 15 minutes, the dough chills for 25 minutes and the cookies bake for 11 to 14 minutes.
Make the dough
Step 1. Preheat the oven to 350°F (177°C) and line the baking sheet with parchment.
Step 2. Stir the peanut butter thoroughly to incorporate the separated oil.
Step 3. Beat the peanut butter and allulose until creamy.
Step 4. Add the egg and Greek yogurt and mix until smooth.
Step 5. Add the almond flour, coconut flour and baking powder.
Step 6. Mix until a soft, slightly sticky dough forms.
Chill, shape and press
Step 7. Refrigerate the dough for 25 minutes.
Step 8. Divide the dough into 12 equal portions and roll them into balls.
Step 9. Arrange the balls 2 inches apart on the baking sheet.
Step 10. Press each one gently with a fork in two directions to create the crisscross pattern.
Bake and cool
Step 11. Bake for 11 to 14 minutes, until lightly golden around the edges.
Step 12. Cool the cookies on the baking sheet for 10 minutes.
Step 13. Transfer the sugar-free peanut butter cookies to a rack and let them rest another 5 minutes.
Success Tips for Sugar-Free Peanut Butter Cookies
Stir the peanut butter well. The oil in natural peanut butter has to be mixed back in before it goes into the bowl. It is the difference between a dough that holds together and one that crumbles.
Do not overbake. Take the cookies out when the edges are lightly golden. The centers should still look soft, and they set as the cookies cool.
Press gently. Two light passes with the fork are enough to mark the crisscross and flatten the balls slightly.
Let them cool before moving. Warm cookies are fragile. The 10 minutes on the baking sheet firm them up enough to lift onto the rack.
More Peanut Butter Treats
For a sandwich cookie with a creamy peanut butter filling, try my sugar-free Nutter Butter cookies. If you like peanut butter with chocolate, the sugar-free chocolate peanut butter fudge and the sugar-free chocolate peanut butter balls are both no-bake.
And for another everyday cookie jar favorite, bake a batch of sugar-free chocolate chip cookies.
Storage
The recipe does not give a storage time. Let the sugar-free peanut butter cookies cool completely on the rack before you move or pack them.
Sugar-Free Peanut Butter Cookies FAQ
Can I use regular peanut butter?
The recipe was written for natural creamy peanut butter, stirred thoroughly. Other peanut butters have a different oil content, so the dough may behave differently.
Why does the dough need to chill?
The fresh dough is soft and slightly sticky. Twenty-five minutes in the refrigerator firms it so it rolls into balls and keeps the fork marks.
How do I know the cookies are done?
After 11 to 14 minutes the edges should be lightly golden while the centers still look soft. They finish setting on the baking sheet.
How many sugar-free peanut butter cookies does this make?
The recipe makes 12 sugar-free peanut butter cookies. Divide the dough into 12 equal portions so they bake evenly.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Golden at the edges, soft in the middle and marked with the classic crisscross, these sugar-free peanut butter cookies are the kind you keep coming back to.
Sugar-Free Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Line baking sheet with parchment.
- Stir peanut butter thoroughly to incorporate separated oil.
- Beat peanut butter and allulose until creamy.
- Add egg and Greek yogurt. Mix until smooth.
- Add almond flour, coconut flour and baking powder.
- Mix until a soft, slightly sticky dough forms.
- Refrigerate for 25 minutes.
- Divide dough into 12 equal portions and roll into balls.
- Arrange 2 inches apart on baking sheet.
- Press gently with a fork in two directions to create crisscross patterns.
- Bake 11–14 minutes until lightly golden around edges.
- Cool on baking sheet for 10 minutes.
- Transfer to rack and rest another 5 minutes.
Notes
- Stir natural peanut butter thoroughly.
- Do not overbake.
- Cookies should have lightly crisp edges and soft, slightly crumbly centers.
- Allow cookies to cool before moving.