This post may contain affiliate links. See my disclosure policy.
These 2-ingredient peanut butter cookies are easy to make and need no eggs, flour, dairy, or leavening agents. They are soft, chewy, and full of peanut butter flavor.
My family adores peanut butter cookies. Luckily, I always have the two ingredients I need for this version. With only peanut butter and maple syrup, I can make golden brown, crispy cookies with a crunchy bite and a melt-in-your-mouth center.
They aren’t as crisp or firm as classic PB cookies, but they satisfy the cravings and can be made with your eyes closed. Seriously.
Table of Contents
Why I love this recipe
- No baking staples. That means no flour, no eggs, and no leavening agents whatsoever.
- No mixers. And no fancy kitchen gadgets are needed. All you need is one bowl and a wooden spoon, and that’s it.
- Customizable. Yes, you read that right. Even with only two ingredients, you can still customize these cookies to suit your taste buds.
Looking for peanut butter cookie recipes? Try my healthy peanut butter cookies, coconut flour peanut butter cookies, or crispy peanut butter cookies next.
★★★★★ REVIEW
“Yummy! I can’t believe I can now make delicious peanut butter cookies without eggs, butter, or flour. These are a game changer.” – Sierra
Key Ingredients
- Peanut butter. Smooth and creamy peanut butter with no added sugar. For a crunchier texture, use crunchy peanut butter. I find using mainstream brands like Jiff’s or Skippy’s natural peanut butter yields the best cookies (shocker, I know!).
- Pure maple syrup. Thickens the peanut butter to create a dough. It also adds sweetness. You can also use honey, golden syrup, or, to keep the sugar low, keto maple syrup.
How to make 2-ingredient peanut butter cookies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Make the dough. In a medium mixing bowl, combine the peanut butter with the maple syrup.
Step 2- Chill. Cover the bowl and freeze for 45 minutes or refrigerate for 2 hours.
Step 3- Shape. Roll out the dough balls by hand onto parchment paper, then press each with a fork to make a criss-cross pattern.
Step 4- Bake for 10–12 minutes until edges are golden. Cool completely before removing from the baking sheet.
Arman’s recipe tips
- Swap the nut butter. If you don’t have peanut butter, you can use a different nut butter, like cashew butter or almond butter. For a nut-free version, use tahini or sunflower seed butter.
- Thicken the dough. I’ve noticed that depending on the type of peanut butter I’m using, sometimes the dough is too thin. If this happens to you, add a few tablespoons of powdered sugar, just enough to thicken the dough.
- Lightly oil your hands or use a cookie scoop. Since these cookies do not contain leavening agents or flour, the dough will be very sticky, so add some oil to your hands before shaping the cookie dough balls.
- Let them cool completely. These cookies are very delicate, and if you try to move them or pick them up while they’re still warm, they’ll crumble and fall apart.
- Add some mix-ins. Like chocolate chips, chopped peanuts, toasted coconut, or a drop of strawberry jam for a PB&J flavor combo.
Frequently asked questions
I tested these cookies with white sugar and brown sugar, and they crumbled. The only sweetener that works is powdered sugar (confectioners’ sugar), but you will need to increase the amount to half a cup.
You can! However, you’ll need to blend them down to make a date paste. Like the powdered sugar, you’ll also need to use half a cup.
More 2 ingredient desserts to try
If you tried this 2 ingredient peanut butter cookies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
2 Ingredient Peanut Butter Cookies
Video
Ingredients
- 1 cup peanut butter
- 1/3 cup maple syrup * See notes
Instructions
- In a large mixing bowl, combine the peanut butter with the maple syrup until combined. Cover the bowl and freeze for 45 minutes or refrigerate for two hours.
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- Remove the chilled cookie dough from the freezer or fridge. Using your hands, roll out balls of cookie dough and place them onto the parchment paper. Press each cookie dough ball down into a cookie shape. Use a fork to do a crisscross pattern on each side.
- Bake the cookies for 10-12 minutes or until the edges look golden brown.
- Remove the cookies from the oven and let them cool completely before carefully removing from the baking sheet.
Notes
Nutrition
Originally published July 2021, updated and republished April 2025
Never read any easier recipe. So good!
I love this recipe, is there any way of adding something to make them “snap” a little bit? I miss crunchy cookies
I don’t think these are the cookies that could provide that, sorry.
Can these be cooked in an air fryer?
Hm what can I use instead of maple syrup?
Can I make this with biscoff spread?
Man! These are so easy to make and so good! Saw this recipe on the emails I get from Arman and had to try it! I will definitely be making these again!
Man! These are so easy to make and so good! Saw this recipe on the emails I get from Arman and had to try it! I will definitely be making these again!
yummy :P.love it,but now i have to buy more peanut butter.
No lie when you say it’s delicious not tension east. Thank you
omg these are so Delicious
These are such delicious and EASY cookies!