2 Ingredient Peanut Butter Cookies

These 2-ingredient peanut butter cookies are easy to make and need no eggs, flour, dairy, or leavening agents. I love their addictive, chewy texture. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 143kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Cookies will keep at room temperature, covered, for up to 1 week. If you'd like them to keep longer, cover them and place them in the refrigerator for up to 4 weeks.

TO FREEZE: Place leftover cookies in a shallow container and store them in the freezer for up to 6 months. Avoid using a ziplock bag as they are prone to breaking apart.

Nutrition