2-Ingredient Peanut Butter Cookies (No Egg)
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.
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.