These sugar-free cowboy cookies are a simple, guilt-conscious treat made with just three everyday ingredients. They are quick to prepare, naturally sweetened without sugar, and designed for anyone looking for a low-calorie dessert option that fits a diabetic-friendly lifestyle.
Why You’ll Love This Recipe
These cookies come together in minutes and require no complicated steps or special equipment. You’ll love how they satisfy a cookie craving while staying sugar-free and made from pantry staples. They’re soft, slightly chewy, and perfect when you want something sweet without baking a full batch of traditional cookies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rolled oats – 1 cup
natural unsweetened peanut butter – 1/2 cup
sugar-free chocolate chips (erythritol or stevia sweetened) – 1/4 cup
Directions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a medium bowl, add the rolled oats and peanut butter. Stir until fully combined and thick.
Fold in the sugar-free chocolate chips until evenly distributed.
Scoop about 1 tablespoon of dough per cookie and place on the prepared tray.
Gently flatten each mound with the back of a spoon.
Bake for 10–12 minutes, until the edges are set and lightly golden.
Remove from the oven and allow the cookies to cool on the tray for 5 minutes before transferring to a rack.
Servings and timing
This recipe makes 8 small cookies.
Preparation time: 5 minutes
Baking time: 10–12 minutes
Total time: about 15–17 minutes
Variations
You can swap peanut butter for almond butter if preferred.
Add a pinch of cinnamon or vanilla powder for extra flavor without sugar.
Use quick oats instead of rolled oats for a softer texture.
Stir in chopped nuts for added crunch, keeping portions small.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 2 days.
For longer storage, keep them in the refrigerator for up to 5 days.
These cookies do not need reheating, but you can warm them briefly for a softer texture.
FAQs
Are these cookies really sugar-free?
Yes, they contain no added sugar and rely on sugar-free chocolate chips for sweetness.
Are these cookies suitable for diabetics?
They are made without sugar and with simple ingredients, making them a more diabetes-friendly option when enjoyed in moderation.
Do these cookies have calories?
They are very low in calories compared to traditional cookies, but they are not completely calorie-free.
Can I make these cookies without chocolate chips?
Yes, you can leave them out or replace them with chopped nuts or seeds.
Are these cookies gluten-free?
If you use certified gluten-free oats, the cookies will be gluten-free.
Can I make them without an oven?
This recipe is designed for baking, but you can chill spooned dough in the refrigerator for a no-bake version with a softer texture.
What kind of peanut butter works best?
Natural, unsweetened peanut butter with no added sugar or oils works best.
Can I freeze these cookies?
Yes, freeze them in an airtight container for up to one month.
Why are my cookies crumbly?
This can happen if the peanut butter is too dry. Stir in a small amount of warm water to bind the dough.
Can I double the recipe?
Yes, simply double all ingredients while keeping baking time the same.
Conclusion
These sugar-free cowboy cookies prove that dessert doesn’t need a long ingredient list or added sugar to be enjoyable. With just three simple ingredients and minimal effort, you can create a quick, low-calorie treat that fits into a balanced, mindful way of eating.
These sugar-free cowboy cookies are soft, chewy, and made with just three wholesome ingredients. Naturally sweetened and low in calories, they’re perfect for a quick, diabetic-friendly treat without added sugar.
Ingredients
1 cup rolled oats
1/2 cup natural unsweetened peanut butter
1/4 cup sugar-free chocolate chips (erythritol or stevia sweetened)
Instructions
Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
In a medium bowl, mix rolled oats and peanut butter until fully combined and thick.
Fold in sugar-free chocolate chips until evenly distributed.
Scoop about 1 tablespoon of dough per cookie and place on the tray.
Flatten each cookie slightly with the back of a spoon.
Bake for 10–12 minutes, until edges are set and lightly golden.
Let cool on the tray for 5 minutes before transferring to a cooling rack.
Notes
Use almond butter instead of peanut butter for a variation.
Add cinnamon or vanilla powder for extra flavor.
Quick oats can be used for a softer cookie.
Ensure peanut butter is well stirred and not dry for best texture.
