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    Home » Recipes » Sweets & Desserts

    Mar 31, 2022 · Modified: Mar 31, 2022 by Katie

    2 Ingredient Peanut Butter Cookies

    Jump to Recipe Jump to Video

    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!

    stack of 3 peanut butter cookies on a wire rack, next it more peanut butter cookies sprinkled with sea salt.

    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 Cookies or Eggless Peanut Butter Oatmeal Cookies for more peanut butter cookies recipes.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitution Notes
    • How to Make 2 Ingredient Peanut Butter Cookies
    • Cookie Texture
    • Variations
    • Top tip
    • Storage
    • FAQs
    • More Peanut Butter Recipes
    • More Easy Cookie Recipes
    • Recipe

    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

    ingredients needed to make 2 ingredient peanut butter cookies.
    • 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: 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.

    peanut butter and coconut sugar in a bowl.
    peanut butter and coconut sugar whisked together in a bowl.

    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.

    10 raw cookies on a baking tray with parchment paper.
    10 baked peanut butter cookies on a baking tray with parchment paper.

    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.
    2 ingredient peanut butter cookies on a wire rack sprinkled with sea salt.

    Top tip

    Let cookies cool completely! This will help with a firmer texture.

    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

    Can I use crunchy peanut butter?

    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.

    Can I use brown sugar instead of 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 can read more about the difference between coconut sugar and brown sugar here.

    Does coconut sugar taste like coconut?

    No, don't worry, coconut sugar tastes similar to brown sugar but a little less sweet and with a hint of caramel.

    Does the peanut butter cookies dough need to be chilled?

    No, the dough for these pb cookies does not need to be chilled, you can continue working with it right away.

    Do peanut butter cookies harden as they cool?

    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.

    Do you criss-cross peanut butter cookies?

    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

    • No Banana Chocolate Peanut Butter Protein Shake
    • Homemade Peanut Butter Cups (without powdered sugar)
    • No Bake Vegan Chocolate Peanutbutter Pie
    • Peanut Butter Smoothie Without Banana

    More Easy Cookie Recipes

    • 3 Ingredient Peanut Butter Cookies (no egg/ vegan)
    • Healthy Peanut Butter Oatmeal Cookies (no eggs, no butter)
    • 3 Ingredient Peanut Butter Brownies
    • 1-Bowl Vegan Dark Chocolate Hazelnut Cookies

    If you tried this or any other recipe on the blog let me know how you liked it by leaving a comment or rating below! SIGN UP for the WSK newsletter and get the newest recipes delivered right to your inbox!

    Recipe

    stack of 3 peanut butter cookies on a wire rack, next it more peanut butter cookies sprinkled with sea salt
    Print Pin
    4.87 from 15 votes

    2 Ingredient Peanut Butter Cookies

    These peanut butter cookies aren't the classic cookie recipe you might know! There's only 2 ingredients involved and they are ready in 20 minutes. They make the perfect coffee snack for any peanut butter lovers out there!
    Course Dessert
    Cuisine American-Inspired
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 10 cookies
    Author Katie

    Ingredients 
     

    • ½ cup natural peanut butter *see notes
    • ¼ cup coconut sugar *see notes
    Prevent your screen from going dark

    Instructions

    • 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. 

    Nutrition

    Serving: 1 cookie | Calories: 90kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 63mg | Potassium: 73mg | Fiber: 1g | Sugar: 4g | Calcium: 6mg | Iron: 1mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations! Or leave a rating and comment telling us how you liked it!

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    katie author of WSK

    Hi, I'm Katie and I am the face behind this website. Click here to learn more about me and my passion for (healthy) food and photography.

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