Craving a thick, chewy cookie without the sugar crash? These Sugar-Free Peanut Butter Chip Cookies are a zero-sugar spin on classic PB cookies. These cookies are gluten-free, spiced with a blend of warming aromatics, and ready in just 20 minutes!

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If you’ve been on the hunt for the perfect Sugar-Free Peanut Butter Chip Cookies, your search ends here. These Sugar-Free Peanut Butter Chip Cookies are soft, dense, and packed with so much flavor you’ll forget they’re actually sugar-free.

While traditional peanut butter cookies rely solely on sugar for flavor, I am using cardamom, ginger, and cloves to add a sophisticated depth of flavor to these. Whether you’re baking for a diabetic loved one or just watching your own sugar intake, these cookies are a guaranteed crowd-pleaser.

These Sugar-Free Peanut Butter Chip Cookies are so easy to make. You do not have to chill the dough or use a cookie cutter. And, there’s minimal dish clean-up with these, as you only need one bowl, one spatula or wooden spoon, and a Silpat-lined baking tray! The recipe for these cookies is based on these Keto Almond Cookies, with a few adaptations.

Why You’ll Love These Sugar-Free PB Cookies

• Truly Sugar-Free: We use monk fruit sweetener and zero-sugar chips to keep things refined sugar-free.
• Gluten-Free: A base of almond flour and GF all-purpose flour provides a rich, buttery texture.
• One-Bowl Easy: No chilling required, no electric hand mixer, and minimal cleanup.
• High Protein: Thanks to the peanut butter and almond flour, these cookies are actually quite filling!

Ingredient List

You will need the following 13 ingredients to make these cookies, and they are:

• Peanut Butter & Vegan Butter: This duo creates a dense, fudgy center. I used Peanut Butter & Co’s Smooth Operator PB. You can get 10% off with code Savory-Spin when you order here (I am a peanutbutterco ambassador).
• Monk Fruit Sweetener: My favorite zero-calorie swap that measures just like sugar.
• Almond Flour & GF All-Purpose Flour: Provides the perfect “bite” without the gluten.
• Eggs: for binding.
• The Spices: Ground ginger, cardamom, cloves, cinnamon, salt, and vanilla.
• Sugar-Free Chips: Use Reese’s Zero Sugar Peanut Butter Chips OR swap in your favorite sugar-free dark chocolate chips for that classic PB & Chocolate combo!

Instructions to Make Spiced Peanut Butter Chip Cookies

1. Melt and Mix

Start by adding your almond butter and butter to a microwave-safe mixing bowl. Microwave for about 20 seconds—just enough to soften them so they whisk together easily. Don’t let it get too hot, or you’ll scramble the eggs!

2. Whisk in the Aromatics

Stir in your vanilla extract and eggs. Then, add the almond flour, GF flour, salt, and your warming spice blend (ginger, cardamom, cloves, and cinnamon). The scent at this stage is absolutely heavenly.

3. The Chip Factor

Fold in your sugar-free chips. If you want Sugar-Free Peanut Butter Chocolate Chip Cookies, this is where you toss in those dark chocolate morsels! The dough will look a bit like coarse breadcrumbs, but it should easily press together when you pinch it.

4. Shape and Bake

Gather and roll the mixture into balls (about 2-3 tablespoons each) and flatten them gently onto a parchment paper (or Silpat) lined baking sheet. Bake at 350°F for 12 minutes.

Shashi’s Expert Tip: These cookies are fragile when they first come out of the oven! Let them sit on the baking tray for at least 5 minutes before transferring them to a cooling rack. They will firm up into the perfect chewy texture as they cool.

Substitutions

• Vegan butter can be replaced with your favorite butter. Just make sure it is salt-free, as this recipe has salt added in.
• I like to use a combination of natural peanut butter and vegan butter for 2 reasons. One, the combination of the two results in a filling cookie with a dense texture. Two, the almond butter adds a protein punch and nutritious spin.
• While I used ginger, cardamom, cloves, and cinnamon, you can use some pumpkin pie spice if you have that on hand, as it is a combination of these spices and more.
• I used Almond flour in this recipe for texture and taste. If you do not have any on hand, feel free to use all-purpose flour.
• The eggs can be replaced with flax eggs so these are vegan cookies. You could also add some vegan chocolate chips and make these into a batch of vegan peanut butter chocolate chip cookies.
• Speaking of all-purpose flour, I wanted to keep these cookies gluten-free so I used a gluten-free all-purpose flour blend. But, if gluten is your friend, please feel free to use any organic, unbleached all-purpose flour you prefer.
• While this cookie recipe is a refined sugar-free version, if you are not watching your sugar intake or do not have any diabetics to bake for, you can use granulated sugar or a combination of 1/2 granulated white sugar and 1/2 brown sugar instead of monk fruit sweetener.

Variations:

The “Holiday Spin”: Dip half the cooled cookie in melted sugar-free chocolate and top with sea salt. Or, you can dunk half of them in some melted Reese’s zero-sugar peanut butter chips, sprinkle the dunked side with some festive sprinkles, and enjoy!

The “Chocolate Lover”: Use 1/2 cup sugar-free chocolate chips.

The “Double Nut”: Add 1/4 cup crushed roasted peanuts for extra crunch. Or, use chunky peanut butter instead of smooth peanut butter.

Storage

These cookies are best stored in an airtight container. They should stay fresh for about a week on the kitchen counter, stored at room temperature. 

These could also be stored in the fridge for up to 4 weeks.

These cookies are also my contribution to The Sweetest Season Cookie Exchange.

This year is my fifth time participating in the Sweetest Season Cookie Exchange, which is a one-of-a-kind cookie exchange. It is organized by Erin Parker of The Speckled Palate. And, it is a virtual cookie exchange of delicious cookies (and fudge) by fellow food bloggers to raise awareness and funds for Cookies For Kid’s Cancer.

Cookies for Kids’ Cancer is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer.

If you are looking for an organization to support this holiday season, please check out The Sweetest Season fundraising page for Cookies for Kids’ Cancer.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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Want even more health-ish treats for the holiday season? Then check out these 45 Healthy Christmas Cookies & Treats!

Sugar-Free Peanut Butter Chip Cookies

5 from 10 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 36 cookies

Author: Shashi

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These Sugar-Free Peanut Butter Chip Cookies are a zero-sugar spin on classic PB cookies. These cookies are gluten-free, spiced with a blend of warming aromatics, and ready in just 20 minutes!

Ingredients

• ½ cup butter
• 1 cup peanut butter
• 2 teaspoons vanilla extract
• 2 eggs
• 1 teaspoon ginger
• ¼ teaspoon cardamom
• ½ teaspoon salt
• 1/4 teaspoon cloves
• 1 teaspoon cinnamon
• 2 cups almond flour
• 1/2 cup gluten-free All-purpose flour
• 3/4 cup monk fruit sweetener
• 1/2 cup Reese’s Zero Sugar Peanut Butter Chips

Instructions

• Preheat oven to 350 degrees
• Add peanut butter and butter to a microwave-safe bowl and microwave for about 20 seconds until butter is soft and peaut butter is melted. You just need the two to melt a tad bit so they can be mixed easily with a spoon. You do not want this too hot or the eggs will cook when you try to mix them in.
• Add in the vanilla extract and the two eggs, and mix well with the spoon.
• Add the almond flour, GF All-purpose flour, salt, ginger, cinnamon, cardamom, cloves, and monk fruit sweetener and mix well.
• Then add in the Reese's zero sugar peanut butter chips and mix well.
• The dough will look like breadcrumbs almost – but when you gather a spoonful or two together, they should easily bind.
• Roll about 2–3 spoonfuls of dough together into a ball and then gently flatten the ball and place it on a Silpat-lined or parchment-lined baking tray. Repeat until all the dough is used up.
• Bake cookies for 12 minutes. Remove from oven and let sit for a minute and then carefully transfer to a cooling rack. Let cool completely.
• Cookies can be served like this.
• Or, for a festive spin, serve cookies dipped in melted peanut butter chips and sprinkled.

  TO MAKE THIS:

  melt 2 teaspoons of coconut oil with 3 tablespoons of Reese's Zero Sugar Peanut Butter Chips by placing them in a microwave-safe dish and microwaving them for 20 seconds. Repeat until melted. Dip half of the cookie into this melted peanut butter coconut oil mixture and lay on a Silpat-lined baking tray. Sprinkle with your favorite sprinkles and let cool before serving.

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Nutrition

Serving: 1g | Calories: 115kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 68mg | Fiber: 2g | Sugar: 3g

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