2 Ingredient Peanut Butter Cookies

These 2 Ingredient Peanut Butter Cookies are so delicious and easy! They take less than 30 minutes and are made with no eggs. With just the right amount of peanut butter and sweetness, you'll want to make these again and again!

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Here's a little secret – just two ingredients make the best peanut butter cookies! I am always searching for ways to make nostalgic recipes with simpler ingredients and this one is a winner. With just natural peanut butter and maple syrup, it's amazing how these cookies have the perfect depth of flavor and sweetness. It's a cookie classic without the unwanted ultra-processed ingredients that can be found in packaged versions.

These peanut butter cookies do not contain eggs, making them softer and a bit more crumbly than other types of cookies. I love to crumble them over my no egg vanilla ice cream. If you're looking for more simple cookies to bake, I highly recommend these 3 ingredient brown sugar cookies. Other delicious recipes include my walnut biscotti, lemon blueberry cookies, and rice crispy treats with marshmallow fluff. They pair really well with peanut butter cookies!

Ingredient Notes:

• Peanut butter: it's very important to use natural peanut butter or the cookies will not bake properly. Natural peanut butter has only 1 to 2 ingredients – "peanuts" and sometimes "salt." I love using the Santa Cruz or Kirkland brands and either creamy or crunchy versions will work. If the peanut butter has any added oils, it will not work for this recipe. I love baking with peanuts because they are a good source of healthy fats, vitamins and minerals! And using natural peanut butter avoids ultra-processed ingredients that may be in conventional versions, such as hydrogenated oils and added sweeteners.
• Maple syrup: I recommend using pure maple syrup, which is different than maple-flavored pancake syrup. The only ingredient will be "maple syrup." I love using Grade A, dark amber syrup, because it adds complex sweetness with hints of caramel and vanilla. Other grading options work too! Pure maple syrup avoids ultra-processed ingredients that can be found in flavored pancake syrups, including refined sugars and high-fructose corn syrup. Maple syrup also has antioxidants that may offer health benefits.

See recipe card for quantities.

Substitutions and Variations

• Nut butter: a different type of nut butter can substitute the peanut butter. It's important that you use the natural version, without added oils. Natural almond butter would be a great option.
• Powdered sugar: you can use ¾ cup of powdered sugar instead of maple syrup. The cookies will be a bit softer and sweeter.

Instructions

Step 1: Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper.

Step 2: Add the peanut butter and maple syrup to a medium sized mixing bowl. Use a spatula to stir the ingredients together. The mixture will be very thin at first, but will thicken as you stir. When done, it will be the consistency of a thin cookie dough. It should be thick enough to form into balls.

Step 3: Use a 1½ tablespoon cookie scooper to scoop out evenly sized balls of cookie dough. Place them on the baking sheet at least 2 inches apart. Use the bottom of a glass or the palm of your hand to flatten the balls into disks about ¼ inch thick. Then use a fork to make a criss cross pattern on the top of each cookie.

Step 4: Bake for 11 to 12 minutes, until the tops are dry and lightly golden. The cookies will be soft, but will firm up as they cool. Let them cool completely on a baking sheet so they finish setting. Do not remove the cookies while warm because they may fall apart. Enjoy!

Equipment

• 1½ tablespoon cookie scooper
• Baking sheet
• Mixing bowl
• Measuring cups or food scale
• Airtight container for storage

Storage

Store at room temperature in an airtight container for up to 5 days. They can be frozen in an airtight container for up to 3 months. If freezing the cookies stacked, place parchment between each layer to prevent sticking. Since the cookies do not contain eggs, they are a bit softer and more crumbly than standard cookies. I recommend storing them in a hard container instead of a plastic storage bag.

See the USDA Leftovers and Food Safety guide for more information.

Related

Looking for other cookie recipes? Try these:

Pairing

My favorite way to enjoy these cookies is crumbled on top of ice cream. They make a great topper on these: