What can I say about these? They made my top five. They have no unusual ingredients except the granulated sweetener of your choice. They taste “normal”! You can take them anywhere!
![Peanut Butter Criss Cross Cookies [Sugar Free & Flour Free]](https://farm1.staticflickr.com/713/31381029711_14ceaaa23c_z.jpg "Peanut Butter Criss Cross Cookies [Sugar Free & Flour Free]")
While these are flour-free cookies, if your peanut butter is too runny, your cookies will not firm up as baking. If the only option you have is to use a loose peanut butter, you might have to add two to four tablespoons of some kind of flour (almond flour, my Very Low Carb Flour Mix, my Sprouted Wheat Flour Mix, corn starch, gluten-free flour, etc.).
![Peanut Butter Criss Cross Cookies [Sugar Free & Flour Free]2](https://farm1.staticflickr.com/753/31125425010_827f857545_s.jpg "Peanut Butter Criss Cross Cookies [Sugar Free & Flour Free]2")
Don’t forget to scroll all the way down to the bottom of the page for this recipe’s helpful Recipe Keys!
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- 1 cup creamy peanut butter
- ⅓ cup plus 1 TBSP Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend) *Or use ¾ cup of a cup-for-cup sugar sub
- 1 large egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350°.
- Stir together all ingredients in a medium bowl until well blended.
- Drop dough by small to medium cookie scoops (or roll into balls) 2 inches apart onto parchment paper-lined baking sheets.
- Dip a fork into granulated sugar-free substitute and make criss-cross lines on each cookie, dipping into the “sugar” before each cookie.
- Bake at 350° convection for 10 to 12 minutes (12 to 15 minutes regular oven) until puffed and lightly browned.
- Cool on baking sheets on a wire rack 5 minutes.
- Transfer to wire rack, and let cool 15 minutes.
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Recipe Keys
Very Low Carb (VLC): This is a fairly low carb recipe, depending on what peanut butter and what sweetener you use.
Family-Friendly (FF): Kids love these cookies!
Store-Bought-Stella (SBS): Store-Bought Stellas will enjoy this recipe. No special ingredients. Super fast to mix up. Can be used for cookies, bars, crust for Cream Cheese Dessert Base or cheesecake. So many uses from one simple “Stella-friendly” recipe.
Homemade Hannah (HH): For the same reason that SBS’s like this (versatility)—Homemade Hannah’s will also like this. It can be used for so many dishes (including a couple in my Sugar-Free, Flour-Free book and my Cream Cheese Dessert Base book).
Freezer Cooking (FC): These are also in my freezer. Additionally, I am all about freezing cookie dough balls for hot cookies later. You do this through “flash freezing”—place all of the cookie dough balls on cookie sheets and freeze until solid. When frozen, transfer to zipper type bags, label, and try to stay out of them! 🙂
Trim Healthy Mama-Friendly (THM) (www.trimhealthymama.com): Great S treat. Not too carby, so can have a few of them! (See the nutritional label at the blog.) As mentioned above, it can be the basis for many, many THM S desserts.
Sugar Free (SF): Yep! Of course, this is based on what sweetener you use and what peanut butter you use.
Gluten-Free (GF): Yes!
Hi, Donna. I just made these, and they are fantastic! Next time I make this, I’ll have to make a double batch to be able to have a few to myself. Thank you so much for posting the recipe!
Awesome! I can’t believe how easy they are–and how few “special” ingredients they have!