Sugar-Free Peanut Butter Oatmeal Cookies

There is something nostalgic about the combination of peanut butter and oatmeal. It’s a classic pairing that usually feels off-limits when you are watching your sugar intake. I spent a long time trying to find a balance where a cookie could be genuinely sweet and chewy without spiking blood sugar, and this recipe is the result of that trial and error.

These cookies are dense, hearty, and packed with peanut flavor. They don’t have that strange, cooling aftertaste that some sugar-free baked goods tend to have. They are perfect for a midday snack or a post-workout bite when you need energy without the crash.

Recipe overview

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes
• Servings: 15 cookies

Ingredients List

To get the right texture, it is important to use the correct type of peanut butter and oats.

• 1 cup Natural Peanut Butter: Use the creamy kind where the only ingredients are peanuts and salt. Avoid brands with added oils or sugar.
• 3/4 cup Granulated Sweetener: Erythritol blends or Monk Fruit sweeteners work best here. They measure 1:1 with sugar.
• 1 large Egg: This acts as the binder.
• 1 teaspoon Vanilla Extract: Adds depth to the flavor.
• 1 1/2 cups Old-Fashioned Rolled Oats: Do not use instant oats; they will make the cookie too mushy. Rolled oats provide that necessary chew.
• 1/2 teaspoon Baking Soda: Helps the cookies spread and rise slightly.
• 1/4 teaspoon Salt: If your peanut butter is unsalted, increase this to 1/2 teaspoon.

Step-by-Step Instructions

Follow these steps closely to ensure your cookies hold together well.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the peanut butter and your granulated sweetener. Use a hand mixer or a sturdy whisk to beat them together until the mixture looks creamy and well-combined.
3. Add Binder: Add the egg and vanilla extract to the peanut butter mixture. Mix again until the egg is fully incorporated and the batter looks smooth.
4. Incorporate Dry Ingredients: Sprinkle the baking soda and salt over the wet mixture. Then, add the rolled oats. Switch to a spatula or wooden spoon and fold everything together. The dough will be thick and sticky.
5. Form Cookies: Scoop out about 1.5 tablespoons of dough for each cookie. Roll into a ball between your palms and place on the baking sheet.
6. Flatten: These cookies do not spread much on their own. Use a fork to gently press down on each ball in a crisscross pattern to flatten them to your desired thickness.
7. Bake: Place the tray in the oven and bake for 10 to 12 minutes. The edges should be slightly golden, but the centers might still look a bit soft.
8. Cool: Remove from the oven. Let the cookies sit on the hot baking sheet for at least 10 minutes. They firm up significantly as they cool. Transfer to a wire rack to cool completely.

Helpful Tips

Watch the Peanut Butter Oil

If using natural peanut butter, the oil often separates at the top of the jar. Make sure you stir the jar thoroughly before measuring. If the peanut butter is too oily, the cookies may spread too thin; if it is too dry, they will crumble.

Don’t Overbake

Sugar-free sweeteners do not caramelize exactly like sugar. If you wait for these to look dark brown, they will be dry and hard. Pull them out when they look set but soft.

Let Them Rest

Unlike flour-based cookies, flourless oatmeal cookies are very fragile when hot. If you try to move them immediately after baking, they will fall apart. The cooling time on the pan is mandatory.

Variations

You can easily tweak this base recipe to suit different cravings.

• Chocolate Chip: Fold in 1/3 cup of sugar-free dark chocolate chips for a classic treat.
• Cinnamon Spice: Add 1 teaspoon of ground cinnamon to the batter for a warmer flavor profile.
• Nutty Crunch: Add 1/4 cup of chopped walnuts or pecans if you want extra texture.
• Protein Boost: You can replace 2 tablespoons of the sweetener with a scoop of vanilla protein powder, though this may make the cookie slightly drier.

How to Serve

These cookies pair exceptionally well with coffee or almond milk. Because they are high in fiber from the oats and healthy fats from the peanuts, they work well as a breakfast cookie on busy mornings.

If you want a dessert experience, try crumbling a cookie over a bowl of sugar-free vanilla Greek yogurt.

Storage Instructions

Room Temperature

Store the cooled cookies in an airtight container on the counter for up to 5 days. Keep them away from direct heat or sunlight to prevent the peanut butter oils from going rancid.

Freezing

These freeze very well. Place the baked cookies in a zip-top freezer bag with parchment paper between layers. They can be frozen for up to 3 months. Thaw at room temperature for 30 minutes before eating.

Nutrition Facts

The values below are estimates based on the ingredients listed above.

Nutrient	Amount per Cookie
Calories	95
Total Fat	7g
Saturated Fat	1.5g
Carbohydrates	7g
Fiber	2g
Sugar	1g
Protein	4g

FAQs

Can I use instant oats instead of rolled oats?

It is not recommended. Instant oats process liquid differently and often result in a gummy texture. Rolled oats give the cookie structure and chewiness.

Why did my cookies crumble?

This usually happens if the peanut butter was too dry or if the cookies were moved while still hot. Ensure you measure your ingredients carefully and allow the cookies to cool on the pan.

Is this recipe gluten-free?

Yes, as long as you buy oats that are certified gluten-free. While oats are naturally gluten-free, they are often processed in facilities that handle wheat.¹

Can I use a liquid sweetener like maple syrup?

No. This recipe relies on the crystalline structure of the granulated sweetener to cream with the peanut butter. Liquid sweeteners will make the batter too wet and the cookies will not hold their shape.

Conclusion

Making sugar-free cookies does not mean you have to sacrifice texture or flavor. This peanut butter and oatmeal recipe delivers that satisfying chewiness you want in a cookie without the excess sugar. It is simple, requires only one bowl, and comes together in under half an hour. Give this a try the next time you need a healthy treat that actually tastes like dessert.