Use this recipe to make gluten-free sugar-free Peanut Butter Cookies that are so true to taste you’d never know they are good for you. They are crunchy on the outside and soft on the inside the way a cookie is meant to be!
I know there is a heated debate as to which is better, crunchy peanut butter or smooth but my personal vote is for crunchy all the way. There is just something about a roasted peanut that I love!
Naturally, I want peanuts in my peanut butter cookies and I’ve always wondered why most recipes call for creamy peanut butter. No thanks! To complicate matters I needed a cookie that was both flourless and sugar-free because my family and I do our best to avoid sugar altogether.
I started following a way of eating called Trim Healthy Mama (THM) about 2 years ago and I have loved every minute of it and praise Jesus, so does my family. One of the ways I keep them happy doing THM with me is to create treats like these cookies and the Gluten-Free Sugar-Free Chocolate Chips Cookies I posted about a month ago. Most of the time, they don’t even know they are eating something without sugar.
It’s a win-win! I hope you are able to fool your family too! LOL!
Pro-Tips:
- In step 2 you’ll notice you are asked to cream the butter and Gentle Sweet together. If you’re not an experienced baker you may be wondering what that means. Creaming is a process where you simply combine 2 ingredients until they become one, that’s it.
- If you don’t have Gentle Sweet you can use your favorite sugar replacement, just make sure you check the conversions. If this recipe wasn’t sugar-free it would have 1 ½ cups of sugar plus about ¼ cup to make up for the sugar that’s not in the peanut butter so in total you will need to check the conversions for about 1 ¾ cups of total sugar.
- The peanut butter will mix in a lot better if it’s at room temperature.
- Since this recipe is gluten-free you don’t have to worry about over-mixing it as you do with flour recipes. So, if you have a lumpy cookie dough, mix it on high for a few seconds until it’s smooth.
- There are a few special ingredients in these cookies that contribute greatly to their taste and texture, Baking Blend (a flour replacement) and Gentle Sweet (a sugar replacement). Both are made by an amazing company called Trim Healthy Mama and while these ingredients are not required they are HIGHLY recommended. This recipe hasn’t been tested with any alternative ingredients. There are links below in the ingredients list where you can get these special ingredients.
- If you don’t like the idea of whole peanuts in the cookies you can chop them up or eliminate them completely. They are optional and will not affect the finished product.
Gluten-Free Sugar-Free Peanut Butter Cookies
Yield:
Appx: 2 ½ Dozen
Recommended Tools:
Stand Mixer
1 ½ tbsp Cookie Scoop
Parchment Paper Sheets
Cookie Sheets
Ingredients:
1 Stick – Salted Butter
1 cup + 2 tbsp – Gentle Sweet
2 – Eggs
16oz jar – Sugar Free Peanut Butter
½ tsp. – Baking Powder
½ tsp. – Xanthan Gum
1 cup – Baking Blend
½ cup – Sugar Free Dry Roasted Peanuts (optional)
Instructions:
1. Preheat the oven to 325°.
2. Using the paddle attachment, cream the butter and Gentle Sweet until completely combined then scrape the bowl with a rubber spatula.
3. Add the eggs one at a time and mix until combined. You may notice the mixture looks a bit chunky or separated. No worries! Add the peanut butter and mix on high for a few seconds and the mixture will smooth out.
4. Add all of the dry ingredients except the peanuts and mix on high until the batter is smooth, app. 30 seconds.
5. Mix in the peanuts either by hand or on low in the mixer.
6. Using the cookie scoop, scoop the cookie dough onto a parchment-lined baking sheet. Create the traditional crosshatch design on the cookie by using a fork to press down in one direction and then again in the opposite direction.
7. Bake for 15-20 mins (depending on your oven) at 325°. Remove from the oven and allow to cool. Store in the fridge or freezer.
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Printable Recipe:
Gluten-Free Sugar-Free Peanut Butter Cookies
Ingredients
Ingredients:
- 1 stick Salted Butter
- 1 cup + 2 tbsp Gentle Sweet
- 2 Eggs
- 16 oz jar Sugar-Free Peanut Butter
- ½ tsp. Baking Powder
- ½ tsp. Xanthan Gum
- 1 cup Baking Blend
- ½ cup Sugar-Free Dry Roasted Peanuts optional
Instructions
Instructions:
- Preheat the oven to 325°.
- Using the paddle attachment, cream the butter and Gentle Sweet until completely combined then scrape the bowl with a rubber spatula.
- Add the eggs one at a time and mix until combined. You may notice the mixture looks a bit chunky or separated. No worries! Add the peanut butter and mix on high for a few seconds and the mixture will smooth out.
- Add all of the dry ingredients except the peanuts and mix on high until the batter is smooth, app. 30 seconds.
- Mix in the peanuts either by hand or on low in the mixer.
- Using the cookie scoop, scoop the cookie dough onto a parchment-lined baking sheet. Create the traditional crosshatch design on the cookie by using a fork to press down in one direction and then again in the opposite direction.
- Bake for 15-20 mins (depending on your oven) at 325°. Remove from the oven and allow to cool. Store in the fridge or freezer.
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