These 2 ingredient peanut butter cookies will become your new favorite cookie recipe. They're super delicious, and the bonus is - they're gluten free, vegan and free from refined sugar. They're so delicious, you'd never know it though!
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If you've seen my almond flour peanut butter cookies, you'll know that I love a good peanut butter cookie. And these 2 ingredient cookies are so easy to make that you won't believe it!
Got a craving for a peanut butter cookies? All you need is some peanut butter and maple syrup and you're good to go. There's no flour or eggs in this recipe. In fact, you don't even need a mixer.
💚Reasons You'll Love This Recipe
💚They're gluten-free and dairy-free.
💚They're sugar-free.
💚Only 2 ingredients are needed to make this simple recipe
💚They're kid approved (and fun to make with kids).
💚The only equipment you need is a bowl and a spoon!
🛒Ingredients
- Peanut Butter: The best peanut butter to use for 2 ingredient peanut butter cookies is a creamy peanut butter that's sugar free. It's best to not choose a chunky peanut butter, or one that is too oily.
- Maple Syrup: Choose a high quality maple syrup that's marked 100% maple syrup. For more information on the suitability of maple syrup for vegans, have a look at my article.
👨🍳How To Make 2 Ingredient Peanut Butter Cookies?
- Put the peanut butter and maple syrup in a small, deep bowl.
- Using a spatula, stir until the 2 ingredients are combined.
- Cover your bowl with cling film and put the bowl in the freezer for 1 hour.
- Preheat your oven to 355 F (180 C). Line a baking tray with parchment paper.
- Using a cookie scoop, scoop 12 2-ingredient peanut butter cookies out. Transfer them to your baking tray, leaving adequate space between each cookie.
- Using the back of a fork, gently press a cross hatch pattern into the top of the cookies.
- Bake for 10-12 minutes, or until the edges are firm and golden.
- Allow the cookies to cool fully on the baking tray, before transferring them to an airtight container.
- Enjoy!
⭐Expert Tips
- Make sure that both the peanut butter and maple syrup are at room temperature before mixing. This helps achieve a smoother and more consistent cookie dough.
- Using a cookie scoop will ensure that your cookies are all the same size and will bake evenly.
- Line your baking tray with parchment paper to prevent the cookies from sticking. It also makes cleanup a breeze.
- Do not press the cookies down too firmly. They won't spread much in the oven, so try to shape them into disks with your hands.
- When using the fork to create a cross-hatch pattern on the cookies, dip it in a bit of water or oil to prevent sticking. This ensures a clean pattern without pulling on the cookie dough.
- Keep a close eye on the cookies as they bake, and remove them from the oven when the edges are firm and golden. Over-baking will make your peanut butter cookies dry and crumbly.
- Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack. This allows them to set and firm up slightly, making it easier to move without breaking.
💡Variations
Feel free to add additional ingredient to your cookies if you want to. Here's a few suggestions:
- Chocolate chips would be a great addition. Peanut butter and chocolate is always a winning combination.
- Add vanilla or almond extract to the cookie dough batter.
- Replace the maple syrup with agave nectar.
Did You Make This Recipe?
If so, tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!
❄️Storage Instructions
For short-term storage, put the cooled cookies in an airtight container and keep them at room temperature.
To extend their shelf life, store your cookies in the refrigerator in an airtight container. They should stay fresh for four days.
For a more extended storage solution, freezing is the key. Arrange the cookies in a single layer on a tray until solid, then transfer them to a freezer-safe container or zip-top bag. When you're ready to eat your 2 ingredient peanut butter cookies, thaw them in the refrigerator for a few hours or overnight.
🙋Frequently Asked Questions
You can easily substitute almond butter or sunflower seed butter for peanut butter in this recipe, offering a delicious twist to the classic flavor. Adjust the quantity or add a bit more maple syrup if needed to achieve the right cookie dough consistency, as different nut and seed butters may vary in texture. Almond butter may yield a softer, chewier result, while sunflower seed butter will have a denser texture.
If your peanut butter cookies are dry, a common culprit could be over-baking. Make sure to closely monitor them in the oven, removing them once the edges are firm and golden. Additionally, consider adjusting the ratio of peanut butter to maple syrup or try incorporating a bit more maple syrup to enhance the moisture in your cookies without compromising flavor.
These cookies are gluten-free, vegan and refined sugar-free, so they're healthier than most cookies.
Craving More Easy Vegan Recipes?
Almond Flour Peanut Butter Cookies
Oat Flour Chocolate Chip Cookies
Dairy Free Sugar Cookies ~ No Eggs
The Ultimate Vegan Skillet Cookie
Healthy Chocolate Chickpea Ice Cream
📖 Recipe
2 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter sugar free
- 3 tablespoons maple syrup
Instructions
- Put the peanut butter and maple syrup in a small, deep bowl and mix until well combined.
- Cover your bowl with cling film and put the bowl in the freezer for 1 hour.
- Preheat your oven to 355° F (180° C). Line a baking tray with parchment paper.
- Using a cookie scoop, scoop 12 2-ingredient peanut butter cookies out. Transfer them to your baking tray, leaving about 2 inches between each cookie.
- Using the tines of a fork, gently make a cross hatch pattern on the top of the cookies. Do not press the cookies down too firmly. They won't spread much in the oven, so try to shape them into disks with your hands.
- Bake for 10-12 minutes, or until the edges are firm and golden. Be careful not to overbake them.
- Allow the cookies to cool fully on the baking tray, before transferring them to an airtight container.
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