There’s nothing easier than these 2-Ingredient Peanut Butter Cookies made without eggs.
All you need are two wholesome ingredients to make these vegan, gluten-free, and refined sugar-free healthy peanut butter cookies.
Who doesn’t love peanut butter in everything, especially cookies?
We have so many peanut butter cookie recipes, but today it’s the most simple one made with just two ingredients.
Let me share with you my tips and tricks to make the simplest peanut butter cookies on earth.
How To Make 2-Ingredient Peanut Butter Cookies
Can you believe that you can make easy peanut butter cookies with just 2 ingredients?
Don’t expect crunchy cookies but more buttery sandy biscuits that melt in your mouth.
All you need to mix together are the following:
- Natural Peanut Butter – It means peanut butter with no added sugar, no salt, and no oil.
- Maple Syrup – or alternatively agave syrup or coconut nectar. Any liquid sweetener works.
First, in a large bowl, stir both ingredients together.
At first, it will be very liquid and soft so keep stirring for a good 2 minutes until it’s thick and dry.
As you stir, the ingredients come together into a creamy dryer cookie dough. It’s still sticky, and that’s normal.
Chilling The Dough
Film the bowl with plastic wrap and refrigerate it for one hour.
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper, and don’t oil the paper.
Slightly grease hands with coconut oil or olive oil. Scoop out one tablespoon of dough, not more, roll into a ball between hands, and transfer to the prepared baking sheet.
Repeat until there is no more dough left, leaving a thumb space between each cookie.
Use a fork to press down each cookie dough ball. Press in two perpendicular directions to form a crisscross pattern on top of the cookies.
Bake the 2-ingredient peanut butter cookies on the center rack for 13 to 14 minutes or until the sides are golden brown.
Remove the cookies from the oven and avoid touching them.
They are soft and fragile, so they must cool down for 30 minutes on the baking sheet before transferring them on a cooling rack.
When lukewarm or just baked, the cookies are very powdery, so the best way to enjoy them is to pop them in the fridge for a few hours or overnight.
With cold, they firm up more.
One of my favorite way to serve these simple peanut butter cookies is dipped in dark chocolate.
Dipping Into Chocolate
Dip the bottom of the cookies into melted dark chocolate.
To make the chocolate, melt 1/2 cup of dark chocolate chips with 1 teaspoon of coconut oil.
Dip the bottom of the cookie in the melted chocolate. then place them upside down – chocolate facing you – on a cooling rack.
Pop them in the freezer for 10 to 12 minutes to set the chocolate layer.
These cookies must be stored in the fridge or freezer and enjoyed frozen or half-frozen. Thaw them for 20 minutes before serving.
They get too soft and crumbly at room temperature.
Keep them for up to a week in an airtight box in the fridge.
Below are some ideas for using this recipe with different ingredients:
- Maple-Free – Try any liquid sweetener you love, like coconut nectar, agave syrup, or date syrup. Sugar-free syrup might work as well, but the dough will be very dry due to the high amount of fiber in sugar-free syrup.
- Peanut-Free – This recipe works with fresh drippy almond butter or sunflower seed butter. If your nut butter jar is old or dry, the cookies won’t be as good.
Frequently Asked Questions
Find below the most common questions about this recipe.
Why Are My Cookies Soft And Crumbly But Not Crispy?
Yes, that’s how they are supposed to be buttery, sandy cookies.
They are made with basically just peanut butter, so don’t expect a crispy cookie. For a crunchy texture, try my 3-ingredient peanut butter cookies.
More Peanut Butter Cookies
If you like cookies with peanut butter, you’ll love these other recipes:
Have you tried these easy 2-ingredient peanut butter cookies with no eggs? Share a comment or review below.
Did You Like This Recipe?
2-Ingredient Peanut Butter Cookies
- Before you start, keep in mind that these are not crunchy peanut butter cookies, They are sandy, buttery, and soft. For crunchy cookies, try my vegan peanut butter cookies.
- In a large bowl, use a silicone spatula or wooden spoon to stir both ingredients together. At first, it will be creamy and smooth. Continue stirring for a good 1-2 minutes until thicker, and it should be a bit harder to stir as the dough dry out.
- Film the bowl with a lid or plastic wrap and refrigerate it for one hour.
- Preheat oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Don't oil the paper.
- Slightly oil your hands with coconut oil, scoop out one tablespoon of cookie dough, and roll it into a ball between your hands.
- Place each cookie dough ball on the prepared baking sheet, leaving a thumb of space between each cookie. They won't expand much in the oven.
- Using the back of a fork, press down the ball. Press in opposite directions to form a crisscross pattern on top of the ball.
- Bake for 13-14 minutes in the center rack of the oven or until golden brown on the sides.
- Cool down for 30 minutes on the baking sheet, don't touch them at all. They are fragile and need to firm up.
- Transfer to a cooling rack and pop them for 1 hour in the fridge to firm up more.