These 2 Ingredient Peanut Butter Cookies are healthy and so easy to make! They're made without eggs, flour, or sugar. Each bite is soft and chewy, then melts into a sweet peanut buttery goodness in your mouth!
These healthy peanut butter cookies are perfect for holiday baking. They're quick and easy to make, and you can even make them way in advance because of their long shelf life!
I recently whipped up these Dairy-Free Sugar Cookies to make this Christmas, and they're also a quick cookie recipe! The dough doesn't need to be chilled, so you can have a batch of these ready in no time.
❤️Why You'll Love this Recipe
- Quick and easy: These peanut butter cookies are made with just 2 ingredients. You'll mix the batter, freeze it for 45 minutes, roll them into balls, shape and press them with a fork, then bake them and let them cool. These make a small batch of about 10 cookies, so it comes together really quickly.
- Delicious: Each bite is soft and chewy, but then melts into a light peanut butter feel that is absolutely delicious.
- Healthy: These 2 ingredients combined to make a cookie are much healthier than a traditional cookie that's high in refined sugar and flour. They're about 137 calories and have 4 grams of protein!
- Natural peanut butter: This is the kind of peanut butter that needs to be stirred well because of the oil that sits at the top of the jar. The only ingredients should be peanuts and salt!
- Pure maple syrup: This isn't the same as pancake syrup. Be sure to use pure maple syrup which only contains 1 ingredient: maple syrup.
- Chocolate chips: Add ½ cup of dairy-free chocolate chips to fold into the batter for a peanut butter and chocolate combo.
- Crunchy peanut butter: For some added crunch, swap out the creamy peanut butter for crunchy peanut butter, or just add in ½ cup of chopped peanuts.
- Ice cream: Get your favorite dairy-free vanilla ice cream and make peanut butter sandwich cookies. They're so delicious. 😋
- Small mixing bowl
- Spatula for mixing
- Plastic wrap
- Baking sheet
- Parchment paper
- 1 ½ tablespoon cookie scoop
🔪How to Make 2 Ingredient Peanut Butter Cookies
- Preheat the oven to 350 degrees Fahrenheit. In a small mixing bowl, add the natural peanut butter and pure maple syrup.
2. Using a spatula, mix until fully combined and the batter starts to firm up.
3. Cover with plastic wrap and place in the freezer to firm up for 45 minutes.
4. Scoop the dough into even balls with a 1½ tablespoon cookie scoop. If the batter is sticking to your hands, get your hands wet with a little bit of water.
5. Press the cookies down into discs to shape them. Have a small bowl of water near to dip your fingers in to keep the dough from sticking. Make hash marks on the cookies with a fork. Dip the fork prongs in water for easy release.
6. Bake for 10 to 12 minutes. Let the cookies completely cool once removed from the oven for about 10 to 15 minutes. If you try to move the cookies before they're cool, they will crumble and fall apart. Enjoy!
Once cooled, transfer the cookies to an airtight container and store them for up to one week. Or store them in the refrigerator in an airtight container for up to 4 weeks.
These cookies can also be stored in the freezer once baked. Just transfer them to a freezer-safe container and freeze them for up to 2 months.
- Stir the natural peanut butter well: Natural peanut butter has oil that sits at the top of the jar. If this isn't evenly combined, you'll have too much oil in the batter and it won't form into a cookie. I use a butter knife to evenly mix up the entire jar. Mix until you can no longer see any oil separation and the peanut butter looks uniform in consistency.
- Don't skip freezing the batter: This helps the cookies scoop out easily and allows you to roll them into balls. If you don't chill the mixture, or chill it long enough, you'll have a hard time rolling and shaping them. Depending on your freezer, it could take more or less time than 45 minutes.
- Wet your hands/fingers for rolling and shaping the cookies: Nothing is more aggravating than a bunch of goopy peanut butter sticking to your hands. Save yourself the trouble and go in with wet hands. The water keeps the peanut butter from sticking and allows you to roll and form them flawlessly.
- Wet the fork when making hash marks: Don't ruin your pretty hash marks! Dip the fork in a bowl of water now and then to keep the peanut butter from making a sticky mess.
- Don't touch the cookies until they're fully cooled: This one is SUPER important. These are fragile cookies. If you try to pick one up or move one before they are FULLY cooled, you're walking into a disaster. They will break apart and crumble. Allow 10 to 15 minutes before moving them on the baking sheet.
- Use a turner/flipper to separate the cookies off the pan: Even though we're using parchment paper, these guys like to stick a little at first. And we don't want to risk breaking our beautiful cookies. Just to ensure they separate from the pan effortlessly, use a pancake turner/flipper to pick them up.
- Don't store them in a ziplock bag: They'll break. Just don't. Instead, store them in an airtight container and all should be well.
⁉️Frequently Asked Question
These cookies are soft and chewy when you first bite into them. Then, as you chew, they begin to melt into a light peanut buttery feel.
Let them completely cool before touching them. Once you remove them from the oven, leave them on the pan to cool for 10 to 15 minutes. Then, take a flipper/turner to separate them from the parchment paper. Store them in an airtight container over a ziplock bag. Storing them in a ziplock bag can make them crumble.
There are a few reasons why these cookies can come out dry. One is from improperly mixing the jar of natural peanut butter. The jar should be thoroughly combined from top to bottom in a uniform consistency. Using expired or old peanut butter can also cause these cookies to come out dry. When the natural peanut butter is too old, it won't mix well with the oil. You should be using peanut butter that is runny in consistency. The last issue is over-baking. If you bake these cookies for too long they will dry out.
Yes! These cookies are vegan since the only ingredients used are natural peanut butter and pure maple syrup.
⭐️Before you go! If you enjoyed this recipe for 2 Ingredient Peanut Butter Cookies, leave a review and share it with me! I love to hear from you!
2 Ingredient Peanut Butter Cookies
- Small mixing bowl
- Spatula and pancake flipper/turner
- 1½ tablespoon cookie scoop
- Baking tray lined with parchment paper
- ¾ cup natural peanut butter
- ¼ cup pure maple syrup
- Preheat the oven to 350 degrees Fahrenheit. In a small mixing bowl, mix the natural peanut butter and pure maple syrup until fully combined and the batter fries up a little.
- Cover the bowl with plastic wrap and set in the freezer for 45 minutes.
- Scoop the dough into even balls with a cookie scoop. If the batter is sticking to your hands, get your hands wet with a little bit of water.
- Press the cookies down into discs to shape them. Have a small bowl of water near to dip your fingers in to keep the dough from sticking. Make hash marks on the cookies with a fork. Dip the fork prongs in water for easy release.
- Bake for 10 to 12 minutes. Let the cookies completely cool once removed from the oven for about 10 to 15 minutes. If you try to move the cookies before they're cool, they will crumble and fall apart. Enjoy!
- Once cooled, transfer the cookies to an airtight container and store for up to one week. Or store them in the refrigerator in an airtight container for up to 4 weeks.
- Use a turner/flipper to remove the cookies from the parchment paper once they've completely cooled.
- Natural peanut butter needs to be stirred well because of the oil that sits at the top of the jar. The only ingredients should be peanuts and salt! After it's been thoroughly mixed, the peanut butter should have a runny consistency.
The nutrition label id only an estimate amounts may vary.