2 ingredient Peanut Butter Cookies

Mouthwatering and only 5 minutes to prepare these delicious golden brown easy 2 ingredient peanut butter cookies that are made without eggs or butter and are naturally gluten-free. 

This was inspired by the 4 - ingredient peanut butter banana oatmeal cookies and the Gluten-free Almond Flour Peanut Cookies on this site. 

Why we love this recipe:

• 5 minutes to prepare
• no special equipment needed 
• only 2 ingredient cookie recipe
• cookies without eggs or butter 
• naturally sweetened with honey 
• great snack for an afternoon boost
• delicious treat

Jump to:

• Ingredients
• How to make? Step by step guide
• Substitutions
• Variations
• Storage
• FAQ
• More cookie recipes
• 2-ingredient Peanut Butter Cookies
• Comments

Ingredients

Since this is a 2 ingredient cookie recipe we use minimal ingredients and simple ingredients. Just peanut butter and honey. 

• natural smooth creamy peanut butter - you want to use a natural peanut butter with no added palm oil, sugar or preservatives. The usual grocery store brands will have sugar and nasty stuff added so this kind of natural peanut butter you may need to go digging for. Peanut butter is a good source of protein and healthy fats. 
• honey - we love using honey in our healthy desserts. Even though yes it is high in sugar, it has antioxidants, antibacterial and antimicrobial properties. So, if we have to use sweetener or any sort we may as well use one that could be beneficial to our gut. Honey should not be given to children under 1 year of age due to fear of botulism.

See recipe card for quantities.

How to make? Step by step guide

This easy no egg peanut butter cookie recipe is made the following way. 

1. Preheat the oven to 180 °C / 350 °F.
2. Line a large baking sheet with parchment paper. 
3. Place the creamy peanut butter and honey in a large mixing bowl and use a silicone spatula to mix fast.
4. Mix until you have a mixture that resembles cookie dough. 

5. Take a tablespoon of the mixture (or a small cookie scoop) and roll into a cookie dough ball and place the balls on the parchment paper about 2 inches apart. We suggest making bite sized cookies because these are quite crumbly and bite sized works perfectly. 

6. Press the ball to flatten the dough balls into a cookie shape. 

7. Use the back of a fork to make a criss-cross pattern on top of the cookies.  

8. Place in oven for 8 minutes until they turn golden brown. Keep an eye on them after 7 minutes because they could burn easily and then won't taste great. If you made bigger cookies than recommended then the baking time may be longer (about 10-12 minutes). Let the hot cookies cool and consume your delicious cookies when they are close to room temperature.

Enjoy your freshly baked cookies. 

Substitutions

• sweetener - you can use pure maple syrup, coconut sugar, brown sugar or plain white sugar. These are not vegan peanut butter cookies because we use honey as sweetener. However if you replace honey with any of the above mentioned sweeteners you will make vegan cookies. 
• peanut butter - you can use crunchy peanut butter and then have a bit of crunch in the cookie. 
• other nut butters - instead of natural peanut butter you can use almond butter, hazelnut butter
• , cashew butter or even sunflower seed butter. 

Variations

You can make different variations of these simple cookies. 

• Salt  - add a sprinkle of sea salt 
• Cacao powder - if you want to make them look like chocolate cookies then add a tablespoon of cacao powder to the mixture 
• Vanilla extract - add a teaspoon of vanilla extract for more flavour 
• Chocolate chips - add chocolate chips to the mixture before making the cookie balls. This way you get a sweeter cookie with some chocolate. 

Storage

• store in an airtight container at room temperature for 5 days 
• store in airtight container in freezer up to 6 months. Thaw overnight at room temperature

FAQ

More cookie recipes

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