2 Ingredient Peanut Butter Cookies

Ooh, I’m sooo stoked, guys, about sharing with you 4 awesome recipes for super easy, super simple, 2 ingredient peanut butter cookies!

There are so many different ways to combine peanut butter and turn only 2 ingredients into cookies! From very healthy to maybe not so healthy but so tasty, so yum!

Try the one that fits your diet, your taste or try ‘em all (that’s what I would do 😉 !!...well, did, haha). You can use this handy table of contents to navigate to the recipe/variation you wanna make.

Contents

• Ingredients
• 1.) 2 Ingredient Peanut Butter Cookies with Sugar
• 2.) 2 Ingredient Peanut Butter Cookies with Maple Syrup
• 3.) 2 Ingredient Peanut Butter Cookies with Dates
• 4.) 2 Ingredient Peanut Butter Cookies with Banana
• FAQs
• 📖 Recipe
• 💬 Comments

With all that excitement being said, let’s hook in! Get your peanut butter ready and let’s gooooo!

Ingredients

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Peanut butter and…

1. coconut sugar/brown sugar
2. maple syrup (proper maple syrup, not the flavoured sugar syrup!!)
3. dates
4. banana

Peanut Butter: always choose a natural peanut butter that only contains peanuts and salt (like this one). Steer right around these big popular, big brands! They’re full of sugar and nasty additives!!

VERY IMPORTANT UPDATE!! These cookies DO NOT WORK with peanut butter with any ingredient other than peanuts and salt!!!

You can either use creamy or crunchy. It doesn’t matter. Your cookies, your choice!

Toppings & add-ons

• chopped peanuts (or other nuts)
• cacao nibs
• sea salt flakes
• chocolate chips
• dried fruit like sultanas or dried cranberries

1.) 2 Ingredient Peanut Butter Cookies with Sugar

Let’s start with the sugar version! I used coconut sugar but if you don’t mind processed sugar, you could use finely granulated brown sugar instead, too.

Instructions

Step 1. Preheat the oven to 170°C/350°F. Line a baking tray with baking paper or a silicone baking mat.

Step 2. Mix peanut butter and sugar in a bowl until well combined. The dough will be quite creamy and sticky (depending on the oil contents of the peanut butter, I guess).

Step 3. With a teaspoon, scoop out some dough. Use a second teaspoon to scrape down the dough from the other teaspoon. Place the dollops of dough on the baking tray, leaving some space between the cookies.

If you like, you can spread/flatten and shape the cookies with the back of one of the teaspoons. I flattened mine to about 8mm / ⅓ inch. You can also just leave the dollops as they are. They’ll melt/flatten a bit while baking.

Step 4. Bake for 10-12 minutes (depending on the thickness of your cookies). Be careful not to burn the cookies! That happens quicker than you think (I actually burnt the ones in the photos a bit because I didn’t quite watch the time…2 minutes can change everything!).

Step 5. Let the cookies cool down on the tray. They’ll be very soft, so wait until they’re a bit cooler—actually, it’s best you wait until they’re completely cooled.

Storage

Keep in an airtight container in the pantry for about a week. They do have the best texture when freshly baked though.

These 2 ingredient peanut butter cookies with sugar may soften a bit the day after, making them quite fragile. That’s because we’re only using 2 ingredients with only one binding ingredient (peanut butter)…

2.) 2 Ingredient Peanut Butter Cookies with Maple Syrup

Moving on to the next one. In fact, it's my favourite amongst all 4 variations. These bikkies are more like the traditional PB cookies! They’re firm but, ooh my god, they just melt in your mouth! YUM!

VERY IMPORTANT!!! Please use PROPER maple syrup!!! NOT that sugar syrup with maple FLAVOUR! Otherwise, these cookies won't work!!

Instructions

Step 1. Preheat the oven to 170°C/350°F. Line a baking tray with baking paper or a silicone baking mat.

Step 2. Mix peanut butter and maple syrup in a bowl for a minute or so, until the mixture resembles soft cookie dough. Yes, that’s what’s going to happen! I didn’t quite believe this myself.

Step 3. Scoop out some dough (I used a heaped teaspoon), roll into balls, place on the prepared baking tray and flatten slightly with your palm.

You don’t have to leave a lot of space between the cookies as they won’t spread much while baking.

For the crisscross pattern, press the teeth of a fork lightly into the cookie. Then, turn the fork 90 degrees and press it down lightly again.

Step 4. Bake for 10 minutes until firm to the touch.

Step 5. Let the peanut butter maple syrup cookies cool down for 5 minutes before eating.

Storage

Keep these 2 ingredient peanut butter cookies with maple syrup in an airtight container in the pantry for about a week.

3.) 2 Ingredient Peanut Butter Cookies with Dates

These date-sweetened peanut butter cookies are the bomb! They’re so chewy, not overly sweet and have a great, firm texture!

Just… Don’t expect your regular, traditional PB cookies flavour with these ones though. The taste is a bit different but yet so delicious!

I used small, pitted dates but you can also use Medjool dates if you prefer. When the Medjool dates are very fresh and soft, you may skip the first step!

Instructions

Step 1. Soak dates in warm to hot water for about 10 minutes to soften.

Preheat the oven to 170°C/350°F. Line a baking tray with baking paper or a silicone baking mat.

Step 2. Drain dates and blend them in a food processor or with a stick blender together with the peanut butter. The dough should be slightly sticky but firm!

Step 3. Scoop out some dough (I used a heaped teaspoon), roll into balls, place on the prepared baking tray and flatten with your palm. You don’t have to leave a lot of space between the cookies as they won’t spread much while baking.

For the crisscross pattern, press the teeth of a fork lightly into the cookie. Then, turn the fork 90 degrees and press it down lightly again.

Step 4. Bake for 10 minutes until firm to the touch. I recommend not baking the cookies for longer because dates can easily burn in the oven!

Step 5. Let the date-sweetened peanut butter cookies cool down for 5 minutes before eating.

Storage

Keep these 2 ingredient peanut butter cookies with dates in an airtight container in the pantry for about a week.

4.) 2 Ingredient Peanut Butter Cookies with Banana

Last but not least: the healthiest variation amongst these 2 ingredient peanut butter cookies recipes!

I even have them for breakfast sometimes when I’m in a hurry… or too lazy to make something that morning (and I happen to have some in my pantry, duh).

For sweet cookies, choose brown, overripe bananas. You also have to experiment a bit with whether you want to use 1 or 2 bananas.

Please note, these bikkies will have quite a strong banana flavour and won’t taste much like the traditional PB cookies. Nevertheless, they taste amazing!!

Instructions

Step 1. Preheat the oven to 170°C/350°F. Line a baking tray with baking paper or a silicone baking mat.

Step 2. Mash 1 or 2 small bananas with a fork. Add peanut butter and mix until well combined. The dough will be pretty creamy and sticky.

Step 3. With a teaspoon, scoop out some dough. Use a second teaspoon to scrape down the dough from the other teaspoon. Place the dollops of dough on the baking tray.

With the back of one of the teaspoons, spread and shape the cookies a bit because they won’t spread/melt much in the oven.

Step 4. Bake for 12-15 minutes until golden and lightly browned.

Step 5. Let the cookies cool down on the tray for about 5 minutes. The sides of the cookies should be nice a firm, and the centre a bit soft.

Storage

Keep in an airtight container in the pantry for about 7 days. They do have the best texture when freshly baked though.

These 2 ingredient peanut butter cookies with banana are going to soften the day after because of the moisture of the banana(s).

FAQs

Can I freeze these 2 ingredient peanut butter cookies?

You may be able to freeze them for a few months but I haven’t tried that yet. These recipes don’t make a big batch and my bikkies are usually gone within 2-3 days anyway!

Can I replace peanut butter?

I haven’t tried any other nut or seed butter yet but I’m sure they would work too. If using sunflower/pumpkin seed spread or tahini, you may need to adjust the sweetness a bit because these butters are more bitter.

📖 Recipe