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    Home » Cookies

    2-Ingredient Peanut Butter Cookies (No Egg)

    Published: Jan 10, 2023 by Samantha Ensinger · 4 Comments

    Jump to Recipe Print Recipe
    multiple peanut butter cookies on a wire tray.

    These healthy 2-ingredient peanut butter cookies have no egg, butter, milk, or flour. They are completely vegan, gluten-free, and incredibly easy to make. They have the best soft, chewy texture and delicious peanut butter flavor that's not too sweet.

    a dozen 2-ingredient peanut butter cookies shown from above on a wire rack, next to a spatula.

    Whenever I'm craving cookies but don't have much time, I make these. An easier recipe literally does not exist... these are as simple as it gets! Despite only having two ingredients, the flavors are incredible, making this a fan-favorite cookie recipe.

    Similar to this recipe are these 3-ingredient almond flour peanut butter cookies. If you love easy baking, you have to try these 4-ingredient banana oatmeal cookies sometime, too!

    Jump to:
    • Why You'll Love These Cookies
    • Ingredients
    • Step-by-Step Instructions
    • Expert Baking Tips
    • Peanut Butter Cookie Variations
    • Frequently Asked Questions
    • Storing & Freezing
    • More Easy Cookie Recipes
    • Recipe

    Why You'll Love These Cookies

    • Easy - With only two ingredients, these cookies are super easy to make. No chill time is necessary. They're ready to eat in just 20 minutes!
    • Gluten-Free - These are flourless peanut butter cookies, making them naturally gluten-free and safe for those with celiac.
    • Dairy-Free - This recipe has no milk or butter. It is completely dairy-free!
    • Vegan - Since the cookies are eggless, they are also vegan!
    • Sugar-Free - Maple syrup naturally sweetens the cookies, making this recipe refined sugar-free and especially great for kids.

    Ingredients

    The ingredients for these cookies could not get simpler. You only need two! That's it!

    peanut butter and maple syrup shown in two bowls from above, in preparation of making the cookies.
    • Natural Peanut Butter - It's important to use 100% natural, creamy peanut butter for these cookies. I recommend Crazy Richard's 100% Peanuts, but any natural peanut butter without stabilizers should work. It should have a drippy, runny consistency in order for the cookies to come together properly.
    • Pure Maple Syrup - I highly recommend using 100% pure maple syrup to sweeten the cookies. Sugar-free maple syrup or date syrup may work, but I prefer pure maple syrup for the best taste and texture.

    Remember to see the recipe card at the bottom of the post for ingredient quantities.

    Step-by-Step Instructions

    Below are step-by-step instructions for how to make two ingredient peanut butter cookies:

    adding the maple syrup and peanut butter to a large mixing bowl with a spatula.

    STEP 1: Add the natural peanut butter and pure maple syrup to a large mixing bowl.

    mixing and forming soft cookie dough from the two ingredients.

    STEP 2: Use a rubber spatula to stir the ingredients together. It will be runny at first, but keep stirring and the ingredients will eventually form a soft cookie dough.

    a baking sheet with a few balls of cookie dough, shown from above next to a bowl of cookie dough.

    STEP 3: Use a cookie scoop to form evenly-sized dough balls. Place them evenly apart on a baking sheet lined with parchment paper.

    a woman's hand gently pressing on the top of a ball of cookie dough to flatten it on the baking sheet.

    STEP 4: Gently press the cookie dough balls into small disc shapes. Not too much! Just enough to flatten them slightly.

    a fork pressing into the top of a peanut butter cookie, forming a cross-hatched pattern.

    STEP 5: Use a fork to make a cross-hatch pattern on top of the cookie dough discs. This will flatten them even more, into the perfect peanut butter cookie shape.

    a tray of baked 2-ingredient peanut butter cookies without eggs.

    STEP 6: Bake the cookies at 350°F for 11-12 minutes, or until the tops are no longer shiny and appear firm and cooked through. Be careful not to over bake them or they may be dry!

    TIP: Be sure to allow the cookies cool for at least 10 minutes on the baking sheet after removing them from the oven. They are very delicate while they are still warm. Don't move them off the baking sheet too soon, or they may fall apart.

    peanut butter cookies shown on a wire rack from an angle.

    Expert Baking Tips

    • Use a rubber spatula - I find it easiest to stir the peanut butter and maple syrup with a rubber spatula instead of a mixing spoon. This makes it easier and quicker to fold the two ingredients together smoothly.
    • Shape the cookies - The cookies will not spread much in the oven while they bake, so I recommend gently "shaping" the cookies into discs before baking them. Pressing on the tops with a fork shapes them fairly well.
    • Don't overbake - Be careful not to bake the cookies too long, or they will become dry and crumbly. Check on the cookies at around 10 minutes and remove them when the tops of the cookies are no longer shiny and appear cooked.
    • Let the cookies set up - It is important to allow the cookies to fully cool on the baking sheet before transferring them to another plate. This allows them to set up. If you move them too soon, they may crumble or fall apart.

    Peanut Butter Cookie Variations

    Below are some ways you can customize these simple peanut butter cookies:

    • With Banana - Try making peanut butter banana cookies by replacing the maple syrup with ⅔ cup mashed banana puree.
    • With Chocolate - Mix in ½ cup of your favorite chocolate chips if you'd like.
    • No Bake - You don't have to bake these cookies. You can enjoy the cookie dough by itself, or shape the cookie dough into round discs on a cookie sheet and refrigerate them for 30 minutes. You can enjoy no-bake cookies immediately.
    • Keto - Use sugar-free maple syrup and these cookies become keto-friendly.
    • With Sugar - Use ¾ cup powdered sugar instead of maple syrup. The cookies will be a bit softer and slightly sweeter in flavor.

    I highly recommend giving these vegan biscoff butter cookies a try sometime, too!

    a stack of seven peanut butter cookies, with the top two cookies in the stack missing bites, showing the soft texture inside.

    Frequently Asked Questions

    How do you keep peanut butter cookies from falling apart?

    After removing the cookies from the oven, make sure you allow them to fully cool on the baking sheet before transferring them to another plate. They are delicate when warm and need time to set up. If you move them too soon, they may fall apart.

    Can I use peanut butter instead of eggs in cookies?

    Nut butter, like peanut butter, is often used as a substitute for eggs in baking recipes with great results. No egg is needed in this recipe since the thick and creamy peanut butter binds the ingredients similar to how eggs would.

    Are eggless peanut butter cookies healthy?

    These cookies are made with simple ingredients, making them quite healthy. They are vegan, gluten-free, dairy-free, and full of healthy fats and protein from peanut butter. They are naturally sweetened, making them refined sugar-free, too.

    Why do you mash peanut butter cookies with a fork?

    Using a fork to add "hash marks" to peanut butter cookies helps flatten them into the right shape before baking, since they do not spread much on their own. This technique has become a tradition for peanut butter cookies over time, making their cross-hatched appearance so easily recognizable today.

    How many calories are in a cookie?

    There are about 146 calories in one 2-ingredient peanut butter cookie, if you make a batch of 16 cookies.

    multiple peanut butter cookies shown on a tray from above.

    Storing & Freezing

    Store leftover peanut butter cookies in an airtight container at room temperature for 5-7 days. To freeze the cookies, place them in an airtight container in the freezer for up to 3 months. If you stack the cookies, place parchment paper between each cookie layer so they do not stick together when frozen.

    Remember to allow the cookies to thaw at room temperature for a few hours before enjoying them again.

    More Easy Cookie Recipes

    • snickerdoodles on a wire tray with cinnamon sticks.
      Easy Snickerdoodles Without Cream of Tartar
    • a stack of vegan funfetti sugar cookies.
      Vegan Funfetti Sugar Cookies (No Chill)
    • healthy banana oatmeal cookies on parchment paper with chocolate chips.
      Easy 4-Ingredient Banana Oatmeal Cookies
    • almond flour peanut butter cookies on parchment paper
      3-Ingredient Almond Flour Peanut Butter Cookies

    Did you make these easy 2-ingredient peanut butter cookies without eggs? Please leave a star rating and review below. This helps other readers and supports my blog immensely! If you share a photo of your cookies on Instagram and tag me, I would love to repost it. To stay updated with the latest recipes, join my email list and follow me on Pinterest. Happy baking!

    Recipe

    healthy 2-ingredient peanut butter cookies on a tray.

    2-Ingredient Peanut Butter Cookies (No Egg)

    Samantha Ensinger
    These healthy and easy 2-ingredient peanut butter cookies have no egg, milk, or butter. They're naturally gluten-free, dairy-free, and vegan, yet full of delicious flavors and so easy to make.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 12 mins
    Total Time 17 mins
    Course Dessert
    Cuisine American
    Servings 16 cookies
    Calories 146 kcal

    Equipment

    • 1 Large Mixing Bowl
    • 1 Large Baking Sheet
    • 1 Rubber Spatula
    • Parchment Paper

    Ingredients
      

    • 1 ½ cups natural, creamy peanut butter
    • 3 ½ tablespoons pure maple syrup

    Instructions
     

    • Preheat the oven to 350°F and line a large baking sheet with parchment paper.
    • Add the peanut butter and maple syrup to a large mixing bowl. Use a rubber spatula to thoroughly stir the ingredients together into a soft cookie dough. The mixture will be very runny at first, but just keep mixing. The longer you mix, the thicker the mixture becomes. It should be firm enough to form balls.
      1 ½ cups natural, creamy peanut butter, 3 ½ tablespoons pure maple syrup
    • Once the dough is firm enough to scoop, use a 1 ½ tablespoon cookie scoop to scoop evenly-sized balls of dough. Place each ball of cookie dough on the baking sheet about 2 inches apart.
    • Gently press on the cookie dough balls to flatten them slightly into small disc shapes. Not too much! Then, use a fork to make a cross-hatch pattern on the top of each cookie. This will flatten them slightly more, giving you a nice, round cookie shape.
    • Bake the cookies for 11-12 minutes, or until the cookies are no longer shiny and appear to have a dry, cooked top and edges. Be careful not to overbake them! They will continue to cook on the baking sheet once removed.
    • Allow the cookies to cool completely on the baking sheet (at least 10-15 minutes) before transferring them to another plate. This allows them to fully set up. If you move them while they are warm, they may crumble or fall apart. Enjoy!

    Notes

    Storage: Store leftover peanut butter cookies in an airtight container at room temperature for 5-7 days. To freeze the cookies, place them in an airtight container in the freezer with parchment paper between each cookie layer. They can store frozen for 3 months.
    No Bake: Enjoy the cookie dough by itself, or make no-bake peanut butter cookies by shaping the dough into discs on a baking sheet. Refrigerate for 30 minutes and enjoy.
    With Sugar: You can make these cookies with sugar instead of maple syrup. Use ¾ cup powdered sugar in place of maple syrup. The cookies will be slightly softer and sweeter.
    Keto: If you use sugar-free maple syrup, these cookies become keto-friendly.
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    Reader Interactions

    Comments

    1. Autumn says

      January 10, 2023 at 1:56 pm

      5 stars
      These are even better than I expected! To be honest, I wasn't sure how only two ingredients were going to become cookies... but they do! Just keep mixing and it is amazing how it turns into cookie dough! The flavors are awesome too, not too sweet, but plenty of flavor. I'm going to add chocolate chips next time! Thanks for the awesome vegan & gluten-free recipe!

      Reply
      • Samantha Ensinger says

        January 10, 2023 at 3:57 pm

        Hi Autumn,
        I'm so glad you enjoyed the cookies! Isn't it amazing how peanut butter and maple syrup can become such awesome deliciousness? Adding chocolate chips sounds like a great plan for next time! Thank you for leaving a review!

        Reply
    2. christi says

      March 02, 2023 at 2:37 pm

      Hi Samantha, wondering if date syrup in place of maple would work?

      Reply
      • Samantha Ensinger says

        March 02, 2023 at 2:46 pm

        Hi Christi!
        Great question. I am not familiar with date syrup, but I believe it will work just fine as a replacement for maple syrup as long as they are similar in consistency. Honey can be used as a replacement also. Let me know how they turn out! Enjoy!

        Reply

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    Hi, I'm Samantha! I created Savor The Spoonful during my sophomore year of college with the goal of sharing dietary-friendly recipes that are truly delicious. I'm passionate about inspiring others to live a life without food rules and dieting. That means enjoying desserts like these, and having fun while doing so. Learn more about me.

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