These super easy peanut butter cookies only require 2 ingredients and come together in 20 minutes. Similar to our 3-Ingredient Peanut Butter Cookies there's no eggs, no flour and no baking soda needed!
These 2 Ingredient Peanut Butter Cookies are made with 2 simple ingredients: natural peanut butter and sugar. The recipe is so basic that you won't need any baking skills whatsoever - they will still turn out perfect!
Check out our 3 Ingredient Peanut Butter Blossoms or Eggless Peanut Butter Oatmeal Cookies for more peanut butter cookies recipes.
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Why you'll love this recipe
- These easy cookies require minimal ingredients.
- There's no eggs, no milk, no flour and no leavening agents included.
- There's no special equipment needed. All you'll need is a large bowl and a whisk.
- These cookies are gluten-free, soy-free and vegan.
- They are the perfect snack to satisfy any peanut butter cravings!
Ingredients & substitution notes
- Peanut Butter: Make sure to use creamy peanut butter that consists 100% of peanuts. For the recipe to work it's important to choose a peanut butter without any additives such as vegetable oils. An additional pinch of salt is fine but make sure that there's no added oils included. I used unsweetened peanut butter. Instead you could use natural almond butter or cashew butter but the taste of the cookies will be different. For a nut-free version you could try using natural sunflower seed butter, but I haven't tried this myself.
- Coconut Sugar: In this recipe I used coconut sugar. It tastes similar to regular brown sugar but with a hint of caramel (not like coconut, don't worry). You could use finely granulated brown sugar instead of coconut sugar however, this will result in slightly sweeter cookies as coconut sugar isn't as sweet as regular sugar. Additionally, coconut sugar doesn't hold as much moisture as brown sugar does so the cookies might turn out more dense or a bit drier.
See recipe card for quantities.
How to make 2 ingredient peanut butter cookies
This peanut butter cookie dough comes together in 5 minutes. There's no food processor or electric mixer needed. All you'll need is a large mixing bowl and a whisk or a spatula.
These cookies don't need a chilling time and also only need about 12-15 minutes to bake so they are ready in no more than 20 minutes!
STEP 1: Make the dough. Combine natural peanut butter and (coconut) sugar in a bowl and whisk until well combined.
The dough will be quite runny but don't worry, that's normal.
STEP 2: Bake. Use a small cookie scoop to scoop out portions of the dough. There's no need to shape the cookies into cookie balls, the texture of the dough wouldn't really allow it anyways.
Place each cookie onto a baking sheet lined with parchment paper.
Bake them in the preheated oven for 12-15 minutes. Let hot cookies cool completely so that they can firm up a bit more.
Enjoy with some Oat Milk Hot Chocolate or Peanut Butter Coffee.
Top tip
Let cookies cool completely! This will help with a firmer texture.
Cookie texture
The texture of these pb cokies is different from classic pb cookies. They are quite crumbly and soft as they only contain 2 ingredients. You also won't need to flatten them with a fork because the dough texture is also very soft and runny. They will firm up though once fully cooled but never be as crispy as regular cookies.
Variations
You might think because these cookies consist of only 2 ingredients, there's not much you can change. However, the recipe still is a bit flexible.
- Coconut Sugar: You could use finely granulated brown sugar instead of coconut sugar however, this will result in slightly sweeter cookies as coconut sugar isn't as sweet as regular sugar. Additionally, coconut sugar doesn't hold as much moisture as brown sugar does so the cookies might turn out more dense or a bit drier. You won't be able to replace it with a liquid sweetener such as maple syrup or agave syrup instead though because it will mess with the texture of the dough.
- Peanut Butter: You could try using other nut butters such as almond butter or cashew butter instead. It's really important though that you're using natural nut butters without any additives (apart from a pinch of salt). For a nut free version you could try sunflower butter, but we haven't tested this recipe using sunflower butter.
Storage
- To store: Store cookies in an airtight container for up to 7 days, either in the fridge or at room temperature.
- To freeze: Freeze cookies in a freezer-friendly container or zip lock bag. Let thaw on the counter overnight.
FAQs
This recipe should also work with crunchy instead of smooth peanut butter, as long as you're using natural peanut butter that consists 100% of peanuts.
You could use finely granulated brown sugar instead of coconut sugar however, this will result in slightly sweeter cookies as coconut sugar isn't as sweet as regular sugar. Additionally, coconut sugar doesn't hold as much moisture as brown sugar does so the cookies might turn out more dense or a bit drier. You can read more about the difference between coconut sugar and brown sugar here.
No, don't worry, coconut sugar tastes similar to brown sugar but a little less sweet and with a hint of caramel.
No, the dough for these pb cookies does not need to be chilled, you can continue working with it right away.
Yes, they will firm up as they cool. That's why important to let them cool completely (either on a wire rack or on the baking tray) before enjoying them.
Usually yes because this helps with cooking the cookies evenly and achieving crispy cookies with a chewy center. With this recipe though, there's no need to form a criss-cross pattern as the dough is really soft (because we only use 2 ingredients).
More Peanut Butter Recipes
More Easy Cookie Recipes
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📖 Recipe
2 Ingredient Peanut Butter Cookies
Ingredients
- ½ cup (120 g) natural peanut butter *see notes
- ¼ cup (40 g) coconut sugar *see notes
Instructions
- Preheat oven to 350°F/ 180°C.
- In a medium bowl, combine peanut butter and coconut sugar.
- Stir with a spatula until well combined (the dough will still be quite runny).
- Scoop out 9-10 individual portions of cookie dough using a small cookie scoop and place them onto a baking tray lined with parchment paper.
- Bake cookies for 12-15 minutes. Then remove from the oven and let cool completely (they will firm up a bit more once cooled).
Video
Notes
- Coconut Sugar: You could try using finely granulated brown sugar instead of coconut sugar however, this will result in slightly sweeter cookies as coconut sugar isn't as sweet as regular sugar. Additionally, coconut sugar doesn't hold as much moisture as brown sugar does so the cookies might turn out more dense or a bit drier.
- Peanut Butter: For the recipe to work it's important to use creamy, natural peanut butter without any additives such as vegetable oils. An additional pinch of salt is fine but make sure that there's no added oils included. I used unsweetened peanut butter.
Julie says
You can use maple syrup. I just finished eating one made with Almond Butter and real maple syrup. So good. Glad for it too because I can't seem to like coconut sugar.
Katie Roux says
Happy to hear that you could customize it to your liking 😊
[email protected] says
You never say what temperature to bake at. I went with 350° for 10-12 min.
Thank you,
Tina
Katie says
Oh wow, thanks for telling me! I've added the info.