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!
Servings: 12 cookies
Calories: 210kcal
Ingredients
- 1½ cups peanut butter (natural with no added oils)*
- ¼ cup maple syrup *
Instructions
- Preheat the oven and prepare a baking sheet: Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper.
- Make the dough: 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, the mixture will be the consistency of a thin cookie dough. It should be thick enough to form into balls.
- Shape the cookies: 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.
- Bake the cookies: Place the cookies in the oven and 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 the them cool completely on a baking sheet so they finish setting. Do not remove the cookies while warm because they may fall apart. Enjoy!
Video
Notes
- Peanut butter: It's very important to use natural peanut butter with no added oils. There should only be 1 to 2 ingredients: "peanuts" and sometimes "salt" is added. Either creamy or crunchy peanut butter will work. The cookies will not bake properly if you use a peanut butter with added oils.
- Maple syrup: I recommend using pure maple syrup, which is different than maple-flavored pancake syrup. The only ingredient will be "maple syrup." In my experience, this provides the best flavor. I love using Grade A dark amber syrup, which has a complex sweetness with hints of caramel and vanilla. Other grades work great too!
- Use a different nut butter: You can substitute the peanut butter with the same amount of a natural nut butter. Almond butter would be a great option. Make sure there are no added oils in the nut butter.
- Use sugar instead: You can replace the maple syrup with ¾ cup of powdered sugar. The cookies will be a bit softer and sweeter.
- 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. Freeze in an airtight container for up to 3 months. If freezing stacked, place parchment between each layer to prevent sticking. Since the cookies are a bit softer and more crumbly than standard cookies, I recommend storing them in a hard container instead of a plastic storage bag.
Nutrition
Serving: 1cookie | Calories: 210kcal | Carbohydrates: 12g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 138mg | Potassium: 194mg | Fiber: 2g | Sugar: 7g | Vitamin C: 0mg | Calcium: 23mg | Iron: 1mg
