These peanut butter cookies are sugar-free, gluten-free, flourless and made with just 3 ingredients: natural peanut butter, powdered allulose, and egg. They contain about 6 g protein and 1.4 g net carbs per cookie. Total time is 25 minutes. Makes 12 cookies.
The best 3-ingredient sugar-free peanut butter cookies — soft in the center, lightly crisp at the edges, and packed with classic sweet-and-salty peanut butter flavor. They use powdered allulose for a chewy, lightly sweet result and come together in one bowl with no mixer. Ready in under 30 minutes.
I originally published this recipe in 2022 and recently retested it to improve the texture and photos. Powdered allulose has become my preferred sugar-free sweetener for these cookies because it produces a chewier interior and a light, natural sweetness. The cookies first found a lot of attention online and remain a favorite for people looking for a quick, low-carb treat.
Use a natural peanut butter made from just peanuts for best results. The egg binds the dough, and powdered allulose dissolves smoothly so the cookies bake evenly. Mix the ingredients, roll into balls, press with a fork, and bake. Cooling fully on the baking sheet before moving is essential — it firms them up and prevents them from falling apart.
If you enjoy simple, three-ingredient recipes, try other no-fuss snacks and cookies. These peanut butter cookies are an easy sugar-free dessert that hits the spot.
Ingredients
Three simple ingredients — no flour, no butter, no dairy, no added sugar.
- Peanut butter — Use a natural smooth peanut butter with just peanuts. Stir well before measuring so oil and solids are combined.
- Powdered sugar-free sweetener — Powdered allulose yields a chewy texture and browns faster than other sweeteners. Powdered monk fruit or erythritol blends also work. Avoid pure stevia for this recipe.
- Egg — One large egg to bind the dough. Room temperature works best.
See the recipe card below for exact measurements.
Instructions
One-bowl method; no mixer required.
Before you start: Pull the egg out about 15 minutes before baking to approach room temperature. Stir separated natural peanut butter to recombine the oil. Line a baking sheet with parchment and preheat the oven to 350°F (177°C).
- Mix the dough. Combine all three ingredients in a medium bowl and stir with a spatula until a thick, smooth dough forms and holds together.
- Shape the cookies. Scoop 1.5-tablespoon-sized balls of dough onto the prepared baking sheet. Use the back of a fork to press a criss-cross pattern into each cookie to flatten it; these cookies won’t spread on their own.
- Bake. Bake at 350°F for 8–10 minutes until the edges are lightly golden and the centers look slightly soft. Start checking at 8 minutes; allulose browns faster than sugar.
- Cool completely. Let cookies cool on the baking sheet for at least 10 minutes before transferring to a rack. They firm up as they cool and are fragile straight from the oven.
Tip: A cookie scoop keeps portions uniform so cookies bake evenly. A 40-size scoop (about 1.5 tablespoons) works well.
Variations
- Chocolate-dipped — Dip cooled cookies halfway in melted sugar-free chocolate and coconut oil, then let set on parchment.
- Sugar-coated — Roll dough balls in extra powdered sweetener before pressing for a sparkly finish.
- Chocolate chip — Fold 1/4 cup sugar-free mini chips into the dough before shaping.
- Chunky peanut butter — Use crunchy peanut butter or fold in 2 tablespoons chopped peanuts for texture.
- Other nut butters — Swap almond or cashew butter 1:1 for a different flavor.
Which variation will you try?
Storage
Cool completely before storing. Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Thaw on the counter for about an hour or microwave a cookie for 10–15 seconds to warm.
FAQ
Common reasons: a dry peanut butter (not enough oil), removing cookies from the pan before they cooled, or using a non-suitable sweetener such as pure stevia.
Yes. Almond, cashew, and sunflower seed butters swap 1:1 and work well.
It will work but can make the texture slightly gritty. Powdered sweetener gives a smoother result.
Yes. They contain no flour, so they are naturally gluten-free.
Yes. Keep the ingredient ratios the same and bake on multiple sheets as needed.
Related
Looking for similar recipes? Try other three-ingredient cookie recipes or simple low-carb treats.
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3 Ingredient Keto Chocolate Cookies
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Easy 3 Ingredient Sugar Cookies
-
Chocolate Chip Protein Cookies
-
3 Ingredient Pumpkin Cookies
Recipe
3-Ingredient Peanut Butter Cookies
5 mins
10 mins
10 mins
25 mins
12 cookies
Ingredients
- 1 cup peanut butter (natural, stirred)
- 1/2 cup powdered sugar-free sweetener (allulose or blend)
- 1 large egg
Instructions
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Preheat oven to 350°F (177°C) and line a baking sheet with parchment.
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Mix peanut butter, powdered sweetener, and egg in a medium bowl until a thick, smooth dough forms.
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Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and place on the prepared sheet. Flatten each with a fork in a criss-cross pattern.
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Bake 8–10 minutes until edges are lightly golden and centers still look slightly soft. Watch closely—allulose can brown quickly.
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Cool on the baking sheet at least 10 minutes before transferring to a rack to cool completely.
Notes
Nutrition
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Calories: ~126 kcal
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Carbohydrates: ~9.4 g
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Protein: ~5.9 g
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Fat: ~11.1 g
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Net Carbs: ~1.4 g