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!
Jump to:
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 These Peanut Butter Cookies
✅They're gluten 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 is 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 Do You 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 tines 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!
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!
Download My Free Vegan Grocery List
Ready to getting your next shopping trip organized? I've put together a printable vegan shopping list that will help beginner vegans navigate the grocery store aisles.
Frequently Asked Questions
Store in an airtight container at room temperature for up to two days. Alternatively, store them in the fridge for up to 4 days. You can also freeze these cookies. Defrost in the fridge.
Absolutely. You could use sunflower seed butter or tahini.
Craving More Easy Vegan Recipes?
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 adequate space between each cookie.
- Using the tines of a fork, gently make a cross hatch pattern on 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.
Leave a Reply