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 (100% pure)*
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 portion evenly sized balls of cookie dough. Place them on the baking sheet at least 2 inches apart. Flatten each ball of dough into disks about ¼ inch thick, using the bottom of a glass or the palm of your hand. Then use a fork to make a crisscross 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 to finish setting. Do not remove while warm, as they may fall apart. Enjoy!
Video
Notes
- Peanut butter: It's important to use natural peanut butter with no added oils. There should only be 1 to 2 ingredients: "peanuts" and sometimes "salt." 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 guide: this recipe uses 100% pure maple syrup, not maple-flavored pancake syrup. The grade you choose will affect the flavor: Golden – light color, with subtle hints of vanilla; Amber – medium color with classic maple sweetness; Dark – deeper color with robust maple flavor; Very Dark – darkest color with a bold, molasses-like flavor. Using dark syrup is my favorite!
- 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 powdered 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: these cookies can be stored a variety of ways: Room temperature – in an airtight container for up to 2 days, separating the layers with parchment to prevent sticking. Keep them in a cool place away from direct sunlight so they don't become too soft. Refrigerator – in an airtight container for up to 1 week. The cookies will firm up, so let them sit at room temperature for 5 to 10 minutes before eating if you prefer a softer texture. Freezer – in an airtight container for up to 3 months, placing parchment between each layer to prevent sticking. Since they are softer 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
