My Favorite Peanut Butter Cookies
These peanut butter cookies are wonderfully simple, naturally gluten-free, and made with just a handful of pantry ingredients. They bake up soft, lightly crisp on the edges, and full of rich peanut butter flavor without any added sugar or oil. They’re perfect for an easy weeknight treat, a healthier dessert option, or packing into lunchboxes. With a quick mix-and-bake method, this recipe is ideal anytime you’re craving something sweet and satisfying.
Ingredients
- 1 cup natural peanut butter (no added sugar or oil)
- 1/2 cup granulated sugar substitute (erythritol or stevia)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix peanut butter, sugar substitute, egg, and vanilla until smooth.
- Add baking soda and salt; stir until a cohesive dough forms.
- Scoop 1-tablespoon portions and roll into balls.
- Place on the baking sheet and press each ball with a fork to create a crisscross pattern.
- Bake 10–12 minutes, until edges are lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a rack to finish cooling.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: ~110 kcal | Servings: 14 cookies
Tips
- For a softer, chewier texture, slightly underbake and let the cookies finish setting on the tray.
- Store cooled cookies in an airtight container for up to 5 days, or freeze for longer storage.
FAQ
Can I use sweetened peanut butter?
You can, but the cookies will be sweeter and the texture may be softer.
Can I add chocolate chips?
Yes—fold in 1/4 to 1/3 cup if you want chocolate-peanut butter cookies.
Why do peanut butter cookies use the fork pattern?
It helps flatten the dough and ensures even baking.
Can I make these keto-friendly?
Yes—just use a keto-approved sweetener like erythritol or monk fruit.
