Oatmeal Peanut Butter Cookies Sugar Free
Indulge in the wholesome goodness of these Oatmeal Peanut Butter Cookies—completely sugar-free yet irresistibly delicious! Made with rolled oats, natural unsweetened peanut butter, and a touch of erythritol, this recipe is perfect for anyone seeking a healthier dessert option. With a hint of vanilla and a dash of cinnamon, these cookies offer a warm, nutty flavor profile, while staying moist and chewy. Quick and easy to make, these guilt-free treats come together in just 10 minutes of prep time and bake to golden perfection in only 12 minutes. Ideal for low-sugar diets or anyone looking to satisfy their sweet tooth without compromising on flavor, these cookies are as nourishing as they are satisfying. Enjoy them fresh or store them for up to five days—a perfect snack for busy weekdays or cozy weekends!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup Natural peanut butter (unsweetened)
- 0.5 cup Erythritol or granular sugar substitute
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Unsweetened almond milk (optional, if needed)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, combine the rolled oats, erythritol (or sugar substitute), ground cinnamon, baking soda, and salt. Stir well to ensure all dry ingredients are evenly mixed.
In a separate large bowl, add the natural peanut butter, egg, and vanilla extract. Use a whisk or spatula to thoroughly blend the ingredients until smooth.
Gradually add the dry ingredients to the wet peanut butter mixture. Stir well with a spatula until the dough comes together. If the mixture feels too dry, add 1 tablespoon of unsweetened almond milk to moisten it slightly.
Scoop 1 to 1.5 tablespoons of dough per cookie and roll into small balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Use the back of a fork to press down gently on each ball, creating a crisscross pattern on the top of the cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Be careful not to overbake, as the cookies will firm up as they cool.
Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 5 days. Enjoy your guilt-free oatmeal peanut butter cookies!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 8.1 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 259 mg | 20% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2098 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
