2-Ingredient Peanut Butter Cookies (No Egg) | Savor The Spoonful (2024)

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.

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!

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!

• 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:

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

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.

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

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

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.

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.

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!

Frequently Asked Questions

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.

Recipe