Sugar Free Peanut Butter Crinkle Cookies

Sugar Free Peanut Butter Crinkle Cookies are soft, chewy, and full of classic peanut butter flavor with a beautiful crackled finish.

Made with 'no added sugar peanut butter' and basic pantry ingredients, these cookies are an easy dessert for holidays, cookie exchanges, or everyday baking.

Why you will like this recipe.

These cookies have that rich peanut butter flavor without the added sugar.

Here is what else you will like about this recipe.

• Easy pantry ingredients that you may already have on hand or that are simple to find.
• Soft and chewy texture with the classic crinkle cookie appearance.
• Easy to customize by adding sugar free chocolate chips, chopped peanuts, or a drizzle of melted sugar free chocolate.
• Perfect for holiday cookie trays, afternoon treats, or whenever you're in the mood for a homemade cookie

Have you tried my recipe for 3 Ingredient Sugar Free Peanut Butter Cookies?

Made with no added sugar peanut butter, those simple cookies are soft, chewy and packed with the nutty flavor. Both these Crinkle Cookies and those 3 Ingredient Cookies are great tasting peanut butter cookies made with no added sugar.

To make this recipe you will need creamy peanut butter with no added sugar in it. You can find a selection no added sugar peanut butter here.

Ingredients Needed.

• Flour. Regular all purpose flour.
• Leaveners . Both Baking Powder and Baking Soda are used in this recipe.
• Sugar Alternative Use a granular sugar alternative that measure like regular sugar and that can also be baked with.
• Butter. Use salted butter since we are not adding salt to this recipe. Bring your butter to room temperature so it can cream more easily with the sweetener.
• Brown Sugar Alternative. Packed. Use a brown sugar alternative that measures like regular brown sugar and that can also be baked with.
• Egg. A large egg at room temperature.
• No Added Sugar Creamy Peanut Butter Use a no-stir commercial peanut butter for the best texture. I would avoid using a natural peanut butter.

How to Make Sugar Free Peanut Butter Crinkle Cookies.

• Prep Time 15 minutes .
• Bake Time 11 minutes .
• Servings 12 .
• How to serve : These Sugar Free Peanut Butter Crinkle Cookies are delicious fresh from the cooling rack, but they are also just as versatile as they are tasty. Here are some of our favorite ways to serve them:
• Notes: You will need mixing bowls, a whisk, baking sheets, a shallow bowl, and a cooling rack.

1. Prepare. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them with nonstick cooking spray.
2. Dry Ingredients. Use a whisk to combine together the flour, baking powder, and baking soda in a medium bowl. Also, place the granular sugar alternative into a shallow bowl.
3. Cream. In a large mixing bowl, beat together the softened butter and brown sugar alternative on medium speed until light, creamy, and smooth (two to three minutes). Then add the egg and peanut butter and beat until fully incorporated (about a minute). Scrape down the sides of the bowl and beat in your egg.
4. Combine Scrape down the sides of the mixing bowl and then set the mixer speed on low. Slowly add the dry ingredients from the second step and mix until just combined, avoiding overmixing.
5. Scoop. Use a medium cookie scoop to scoop out the cookie dough, roll the dough between your hands, and then roll the ball into the shallow bowl to get coated with the sugar alternative. Place the cookie dough balls about two inches apart on your prepared baking sheet.
6. Bake. Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft.
7. Crinkle. Remove the baking sheets from the oven and firmly tap each pan on the countertop two to three times to encourage the cookies to develop their signature crinkled tops.
8. Cool. Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely before serving.

Tips for making the best Crinkle Cookies.

When selecting your sugar alternatives to use in this recipe, use alternatives that measure 1:1 with sugar and that can also be baked with. For the brown sugar alternative, Brown Swerve, Lakanto Golden Monkfruit Sweetener, and Splenda Brown Sugar Blend can work. Sugar alternatives for coating the cookies include Lakanto Classic Monkfruit Sweetener or Granulated Swerve.

More helpful tips for you.

1. The peanut butter should be creamy peanut butter that has no added sugar in it. Avoid the 'natural' peanut butters as they do not contain stabilizers that help the cookies hold their shape while staying soft and chewy.
2. When you tap the baking sheet on the counter after baking, you do not have to tap your baking sheet on very hard. You just want to help break up the top of the cookies a little bit, exposing the gooey interior. If the first batch of your cookies do not crack much, gently flattening each dough ball slightly before baking the next batch can help create a more pronounced crinkle.
3. Your cookies are done baking when the edges appear to be set, the tops have developed their crinkled appearance, and the centers seem to be soft or underbaked. Because these cookies continue to bake from the residual heat after they come out of the oven, it is best to remove them while they are still slightly soft in the center.

FAQ

• Can I use natural peanut butter?
  Yes, but the texture may be different (I do not recommend using natural for this reason). Natural peanut butter tends to make the dough softer or more crumbly because the oils separate. For the most consistent results, use a well-stirred natural peanut butter or a traditional no-stir creamy peanut butter.
• Do I need to chill the dough?
  No. This recipe is designed to be baked right away. However, if your kitchen is very warm or the dough feels too soft to roll, chilling the dough for 20-30 minutes can make it easier to handle.
• Which sugar substitute works best?
  For the best flavor and texture, use a cup-for-cup brown sugar alternative in the dough, such as Brown Swerve or Lakanto Golden, and a granulated sugar alternative for rolling the cookie dough.
• Can I use crunchy peanut butter instead of creamy?
  Yes. Crunchy peanut butter adds extra texture and peanut flavor. The cookies may not spread quite as evenly, but they'll still be soft, chewy, and delicious.
• Why are my cookies dry?
  Too much flour, overbaking, or using reduced-fat peanut butter can all lead to dry cookies. Measure the flour carefully and remove the cookies from the oven while the centers are still slightly soft.

Variations.

• Fold a cup of chocolate chips for baking into the dough before scooping to make chocolate chip peanut butter crinkle cookies.
• Drizzle melted sugar free chocolate on top of the cookies for a nice touch.
• My favorite is to add a teaspoon of ground cinnamon to the shallow bowl with the sugar alternative for rolling.

How to Store Crinkle Cookies.

Once your cookies have fully cooled, they can be stored in an airtight container. When properly stored, they should keep for up to five days at room temperature, refrigerated for up to five days, or frozen for up to a few months. The rolled dough balls (without rolling) can also be frozen for future baking.

You may also be interested in these recipes made with peanut butter.

• Sugar Free Peanut Butter Banana Cookies
• Sugar Free Peanut Butter Stuffed Cookies
• Sugar Free Peanut Butter Ice Cream- No Churn
• Sugar Free Microwave Peanut Butter Fudge
• Sugar Free Peanut Butter and Oatmeal Cookies
• Sugar Free Peanut Butter Cookie Cake