If you are short on time but want a healthier sweet treat that won’t impact your blood sugar, then these 3-ingredient Almond Flour Cookies with peanut butter are what you have been looking for. Sugar-free and gluten-free, they make the ultimate tasty snack!
These 3 ingredient almond flour cookies are a simple, reliable bake made with just almond flour, peanut butter, and xylitol. They come together quickly using everyday ingredients and rely on peanut butter to bind the dough, giving the cookies structure and richness without the need for eggs or flour blends.
Because almond flour behaves differently from wheat flour, these cookies bake up soft with lightly crisp edges and a naturally nutty flavour. The xylitol provides gentle sweetness without overpowering the texture, making them well balanced and easy to enjoy.
We often make a batch for lunchboxes or keep them on hand for an afternoon snack. They hold up well, feel filling, and are easy to portion, which makes them practical for everyday baking rather than just a one-off treat.
Why these 3 ingredient cookies work so well
Minimal ingredients – Just 3 everyday ingredients. No mixers, no complicated steps. A bowl and spoon is all you need.
Quick to make – From mixing to baking in under 20 minutes, which makes them ideal for busy evenings or last-minute baking.
Flexible and practical – The dough can be baked straight away or enjoyed raw if you prefer.
Diet-friendly – Naturally gluten-free, low carb, and suitable for vegans, which makes them easy to share across different dietary needs.
Why these cookies work well for diabetes friendly eating
Alongside the practical benefits above, these cookies also work well as a diabetes friendly snack thanks to the ingredients used.
Almond flour
Almond flour is a useful alternative to wheat flour in baking. It has a lower glycaemic index and contains fewer digestible carbohydrates, which can help reduce sharp rises in blood sugar levels.
In our home, my daughter with type 1 diabetes does not need to carb count for almond flour, which makes these cookies easier to manage day to day. It is one of the ingredients I rely on most in my baking.
🔗 If you would like to understand more about how almond flour behaves the read my guide on Using Almond Flour in Baking: Benefits, Tips, and How It Really Works.
Peanut butter
Natural peanut butter adds both fat and protein, which helps slow digestion and supports steadier energy levels. When combined with almond flour, it creates a more filling cookie that is less likely to lead to sharp rises and falls in blood sugar.
Sugar substitute
These cookies are made without refined sugar. Instead, I use xylitol, a sugar alcohol with a low glycaemic index that provides sweetness without the same impact on blood glucose as sugar. As with all sugar substitutes, individual responses can vary, but xylitol works reliably for many people in home baking.
If you would like to understand more about choosing and using sugar substitutes, make sure to read Sugar Substitutes for Type 1 Diabetes
The 3 Ingredients for these Sugar-Free Cookies
Almond flour or ground almonds – A naturally gluten free alternative to wheat flour with a mild, nutty flavour. It works well in biscuits and cakes and, in our experience, does not need carb counting.
Peanut butter – Use a natural peanut butter made from peanuts only. Avoid versions with added palm oil, sugar, or fillers.
💡I regularly use Pip & Nut or Meridian. Budget-friendly palm oil free options are also available from Aldi and Lidl.
Xylitol – A sugar alcohol with a low glycaemic index that adds sweetness without the same blood glucose impact as sugar.
Equipment Needed
How to make 3 Ingredient Almond Flour Cookies
These 3-ingredient peanut butter cookies are a delicious way to satisfy your sweet tooth. They’re perfect for a quick snack, after dinner treat, or even a healthy lunchbox addition.
Start by preheating your oven to 200°C / 180°C Fan / 350°F and line 2 baking sheets with parchment paper.
In a large bowl, combine the almond flour and xylitol. Mix well
Next, add the Peanut butter and 4 tbsp of water. Mix well with your spatula until a thick cookie dough forms. If needed add extra water if you feel like your dough is too crumbly
Roll the dough into tablespoon-sized balls. I find a cookie scoop really helpful to get more even cookies and press the dough in your hands a few times before rolling so that everything sticks together.
Place the cookie balls on a baking sheet then flatten them with the palm of your hand to your desired thickness.
Optional – Using a fork, gently flatten each cookie, creating a crisscross pattern on top.
Bake for 10-12 minutes until the edges are golden brown.
Let the cookies cool completely on the baking sheet before finishing cooling on a rack
Tips for Perfect Sugar-Free Almond Flour Cookies
- Use a cookie scoop – This ensures your cookies are all uniform in size and bake evenly.
- Don’t overbake -These cookies cook quickly, so keep an eye on them to avoid them becoming dry or crumbly.
- Let them cool completely – The cookies will firm up as they cool, so resist the urge to gobble them up straight out of the oven
- Get creative – Add a sprinkle of chopped nuts, dark chocolate chips, or a pinch of sea salt for extra flavour variations.
Storage
There are two ways to store your almond flour peanut butter cookies:
At Room Temperature – Let the cookies cool completely on a wire rack after baking. Once cool, transfer them to an airtight container. They will stay fresh for up to 3- 4 days at room temperature. This is a great option if you plan on enjoying them within a few days.
Freezing – For longer storage, you can freeze these cookies. Let the cookies cool completely on a wire rack. Then open freeze them by lining a baking sheet with parchment paper and arrange the cookies in a single layer. Place the baking sheet in the freezer for at least 1 hour, or until the cookies are frozen solid.
Once frozen, transfer the cookies to a freezer-safe container or bag. They will keep for up to 3 months in the freezer.
When you’re ready to enjoy a frozen cookie, simply thaw it at room temperature.
Diabetes NOte
With their low glycemic index ingredients and sugar-free sweetener, these cookies are a delicious way to manage your blood sugar and enjoy a sweet treat as part of your diabetes management plan. And best of all, there are no Type 1 Carb Counting requirements!
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
Other Easy Sugar Free Recipes to try:
Quick Berry Smoothie Bowl No Banana
No Bake Dark Chocolate Bark with Puffed Rice and Nuts
3 ingredient almond flour cookies
Delicious diabetic-friendly Almond Flour Peanut Butter cookies! 3-ingredients, sugar-free, gluten free & blood sugar friendly make an easy & tasty snack!
12
servings5
minutes12
minutes17
minutesIngredients
225 g 2 cups almond flour/ground almonds
175 g 2/3 cup peanut butter
45 g 3 tbsp xylitol
Directions
- Preheat your oven to 200°C / 180°C Fan / 350°F and line 2 baking sheets with parchment paper.
- In a large bowl, combine the almond flour and xylitol. Mix well
- Add the Peanut butter and 4 tbsp of water. Mix well with your spatula until a thick cookie dough forms. If needed, add extra water if you feel like your dough is too crumbly
- Roll the dough into tablespoon-sized balls but press the dough in your hands a few times before rolling so that everything sticks together.
- Place the cookie balls on a baking sheet, then with the palm of your hand, flatten them to your desired thickness.
Optional – Using a fork, gently flatten each cookie, creating a crisscross pattern on top. - Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool completely on the baking sheet before finishing cooling on a rack
Equipment
Tips and Notes
- I find a cookie scoop really helpful to get more even cookies
- Let them cool completely – The cookies will firm up as they cool, so resist the urge to gobble them up straight out of the oven
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