These 2 ingredient peanut butter cookies are the easiest, healthy dessert! They're naturally gluten free, dairy free, refined sugar free, and can easily be made vegan. The best part about these is that they take just 10 minutes from start to finish, so no more waiting for dessert!
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- WHY YOU'LL LOVE THIS RECIPE
- INGREDIENTS FOR 2 INGREDIENT PEANUT BUTTER COOKIES
- HOW TO MAKE PEANUT BUTTER COOKIES WITH 2 INGREDIENTS
- INGREDIENT SUBSTITUTIONS AND VARIATIONS
- COOKIE TEXTURE
- EXPERT TIPS
- STORING AND FREEZING LEFTOVERS
- FAQs
- MORE EASY RECIPES FOR YOU TO TRY!
- 2 Ingredient Peanut Butter Cookies
- CHECK OUT LATEST POSTS
Can you believe that these peanut butter cookies only need 2 ingredients? That's right, there's only peanut butter and honey needed, but my oh my are they delicious!
These healthy cookies are insanely easy, naturally gluten free, dairy free, and can easily be made vegan my swapping out the honey with maple syrup. They're also super quick and can be ready to eat in just 10 minutes.
I love baking up a batch when that sweet craving hits and I don't feel like pulling out all the supplies for chocolate chip cookies or brownies. Or sometimes I bake them when I'm craving a healthier dessert option. Either way, these 2 ingredient peanut butter cookies always hit the spot!
WHY YOU'LL LOVE THIS RECIPE
- There's literally only 2 ingredients
- They're gluten free, dairy free, and easily vegan
- You can make these start to finish in under 10 minutes
- These 2 ingredient peanut butter cookies make a great healthy dessert or snack
INGREDIENTS FOR 2 INGREDIENT PEANUT BUTTER COOKIES
- Peanut butter: Make sure you use a natural peanut butter that is just peanuts and salt, no added sugar or oils. The extra additives won't allow the cookies to form a dough.
- Honey: I used honey because I wanted just a little bit of sweetness, but still keep the cookies low in added sugar
HOW TO MAKE PEANUT BUTTER COOKIES WITH 2 INGREDIENTS
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper
- In a medium size mixing bowl combine the peanut butter and honey, mixing with a wooden spoon until it forms a soft cookie dough texture
- Use a small cookie scoop to portion out 12 dough balls onto the baking sheet
- With the back of a fork, make a criss-cross pattern on the top of the cookies
- Place the baking sheet into the oven and bake for 5-6 minutes, or until the edges are slightly turning golden brown
- Carefully pull the baking sheet out of the oven and let the cookies cool on it for at least 8 minutes to firm up before transferring them to a wire rack to cool completely
INGREDIENT SUBSTITUTIONS AND VARIATIONS
Substitutions:
Peanut butter: Almond butter, cashew butter, sunflower seed butter will all work, as long as there's not additives
Honey: Maple syrup or date syrup are delicious vegan substitutes
Variations:
- Add in 2 tablespoons mini chocolate chips
- Add in 3 tablespoons chopped, toasted peanuts
- Once cooled, dip the cookies in chocolate or white chocolate
COOKIE TEXTURE
These cookies honestly have the best texture! You might not think that just 2 ingredients could produce such a delicious treat, but they honestly do.
When you bite into theses 2 ingredient peanut butter cookies you'll feel the soft exterior of the cookie, and the chewy, almost gooey, texture of the inside. You'll also get a mouthful of delicious, sweet, peanut butter flavor.
These cookies are not crumbly and definitely not dry. Also important to note is that they stay together and hold their shape well when dipped into a glass of cold almond milk.
EXPERT TIPS
- Use natural peanut butter without any additives or oils
- This recipe WILL NOT WORK with an extremely runny, oily peanut butter. You want one that's creamier
- Substitute the honey for maple syrup to make them vegan
- Bake on parchment paper for easy removal and clean up
- Spritz the back of the fork with cooking spray so it doesn't stick to the cookie dough
- Let the cookies cool on the tray before moving them to a wire rack
- Store leftovers in an airtight container for up to 5 days
STORING AND FREEZING LEFTOVERS
Storing:
You can keep any leftovers of these 2 ingredient peanut butter cookies in an airtight container for up to 5 days. I keep them on the counter at room temperature because putting them in the fridge can suck some of the moisture out.
Freezing:
Also good to note is that you can actually freeze baked cookies for up to 3 months! To do that you want to place fully cooled cookies into a freezer safe bag, use a straw to suck as much of the air out as you can, then place into the freezer for up to 3 months.
When you want a cookie just take one (or two) out, let it defrost, and enjoy! You could also pop it into the oven at 350 F for 2-3 minutes to warm up.
FAQs
Sometimes peanut butter cookies are dry because they're actually overbaked. They're a hard cookie to bake because they will looked underbaked when they're actually baked through.
I haven't tried it, but I don't see why not as long as it's natural!
Nope, there's no need to chill at all!
Yes, the cookies will firm up as they cool. That's actually why I say to let them stay on the baking sheet for a few minutes because if you try and move them right out of the oven they're too soft and will break apart.
It is not necessary at all! I just like the way it looks, but if you don't want to do it, there's absolutely no need.
MORE EASY RECIPES FOR YOU TO TRY!
- Strawberry daiquiri mocktail
- Sugar free whipped cream
- Air fryer s'mores
- Cookie dough nice cream
- Lemonade popsicles
Did you make my easiest ever, 2 ingredient peanut butter cookies? If you did, I would greatly appreciate you leaving a comment and star rating down below. Additionally, follow me on Instagram and tag me if you make these or any other of my easy desserts!
Print2 Ingredient Peanut Butter Cookies
Need a quick and healthy dessert? Look no further than this easy 2 ingredient peanut butter cookie recipe! They're ready in under 10 minutes, are gluten free, dairy free, and can easily be made vegan. These make the perfect, quick dessert or snack!
- Prep Time: 2 Minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes
- Yield: 12 Servings 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- ¾ cup natural peanut butter
- 2 tablespoons honey
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper
- In a medium size mixing bowl combine natural peanut butter and honey, mixing until it forms a soft cookie dough texture
- Use a small cookie scoop to portion out 12 dough balls on your prepared baking sheet
- With the back of a fork, make a criss-cross pattern on the top of the cookies
- Place the baking sheet into the oven and bake for 5-6 minutes, or until the edges are ever so slightly turning golden brown
- Carefully pull the baking sheet out of the oven and let the cookies cool on it for at least 10 minutes to firm up before transferring them to a wire rack to cool completely
Notes
- Use natural peanut butter without any additives or oils
- Do not use an extremely oily, runny peanut butter. The cookies will not work
- Substitute the honey for maple syrup to make them vegan
- Bake on parchment paper for easy removal and clean up
- Spritz the back of the fork with cooking spray so it doesn't stick to the cookie dough
- Let the cookies cool on the tray before moving them to a wire rack
- Store leftovers in an airtight container for up to 5 days
Keywords: peanut butter cookies with 2 ingredients, 2 ingredient cookies, gluten free peanut butter cookies
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