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These 2-ingredient peanut butter cookies are easy to make, require only one bowl, and are gluten and dairy-free. You probably already have everything you need for this recipe hanging around in your pantry!

Table of Contents
❤️ Why you’ll love this recipe
Once you taste the flavor and texture, you won’t believe these cookies contain just two ingredients. Here are a few reasons why you’ll fall in love at first bite:
- Easy cleanup: The only equipment you need is a bowl, a spatula, and a baking sheet. Keep those stand mixers and scales put away!
- Beginner-friendly: This recipe is extremely simple to make and kid-friendly. It’s perfect for weekend baking with little ones.
- Everyday ingredients: It may be hard to believe, but you only need powdered sugar and peanut butter for this recipe, both of which can easily be found at most stores.
- Diet-friendly: These 2-ingredient peanut butter cookies are egg-free, gluten-free, dairy-free, and soy-free. Plus, they can easily be adapted to a keto diet.
If you love 2-ingredient peanut butter cookies, you have to try our vegan peanut butter cookies, vegan peanut butter cups, mazapan, 2-ingredient fudge, and peanut butter protein balls.

🍪 Flourless cookie texture
While delicious, the texture of 2-ingredient peanut butter cookies does differ from those with flour. They are more delicate, pillowy, and fudgy. If you would prefer a sturdier cookie, we recommend our classic peanut butter cookies.
🌱 Are 2-ingredient peanut butter cookies vegan?
The natural peanut butter and powdered sugar in this recipe are both vegan-friendly. If you are purchasing powdered sugar, make sure it’s organic or labeled as “vegan.”
You can also make your own powdered sugar by blending 1 cup of cane sugar with 1 tablespoon of cornstarch until fluffy. We do this often for a more budget-friendly option.

🛒 Ingredients & substitutions
- Peanut butter: It’s critical to use natural peanut butter that isn’t too runny. This will give the cookies some structure. We prefer making our own peanut butter, but some good brands include 365, Santa Cruz, and Adams.
- Powdered sugar: To sweeten the cookies and add structure. Use organic powdered sugar or make your own. You can try coconut sugar, but we’ve found it throws off the consistency. The cornstarch in powdered sugar really helps here!
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make 2-ingredient peanut butter cookies
Step 1: Prepare the oven
Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats if you have some.

Step 2: Mix the batter
In a medium mixing bowl, add the peanut butter and powdered sugar. Stir both together with a spatula until well incorporated. It’s best to use room-temperature peanut butter so it’s not so difficult to mix with the sugar.

Step 3: Shape the cookies
Scoop 1-tablespoon cookie balls with a measuring spoon or a cookie scoop. Roll the cookies between your palms until smooth, then spread them out evenly on the prepared baking sheets.

Step 4: Press the cookies
Using the bottom of a flat glass or cup, gently press on the cookies to flatten them. With a fork, make criss-cross indents on each cookie to form the classic peanut butter lines.

Step 5: Bake the cookies
Bake your 2-ingredient peanut butter cookies for 8-10 minutes, or until they are golden brown on the bottoms. Remove the cookies from the oven and leave them on the baking sheet. They are quite delicate at this point, so make sure to let them cool completely before transferring them off the sheet.

Step 6: Serve the cookies
These cookies are best enjoyed while they’re slightly warm. You can transfer the rest to an airtight container for storage. Happy eating!
If you have questions about these 2-ingredient peanut butter cookies, check out our FAQs or leave a comment down below!
🥛 What to serve with cookies
There is nothing better than warm cookies paired with a rich and flavorful beverage. Serve your 2-ingredient peanut butter cookies with options like these:
- Champurrado: Mexican chocolate atole thickened with masa.
- Atole de arroz: A creamy, rich, and delicately spiced atole made from rice.
- Hokkaido milk tea: Dairy-free milk tea made with black tea and light brown sugar.
- Mazapan agua fresca: A refreshing drink made from Mexican peanut candies and plant-based milk.
- Horchata: Rich-yet-refreshing agua fresca made from rice and almond milk.
🌡️ Storage & reheating
If you end up with leftover 2-ingredient peanut butter cookies, just follow these storage tips to keep them fresh for when hunger strikes:
- Room temperature: These cookies will keep at room temperature in an airtight container for up to 1 week.
- Fridge: For longer than a week, move your cookies into the fridge where they will stay fresh for up to 1 month.
- Freezer: Wait until the cookies are completely cool, then transfer them to a freezer-safe container or bag. They will last for up to 6 months this way.
- Reheating: To warm your cookies again, pop them in a toaster oven at 350 degrees F for 1-2 minutes, or until warmed all the way through.

♻️ Variations
- Keto: For a low-carb option, replace regular powdered sugar for Lankanto Monk Fruit Powdered Sugar.
- Chocolate chips: If you’re a chocolate lover, add some dairy-free mini chocolate chips. Dark, milk, and white all make great options!
- Dried fruit: Add raisins, cranberries, or chopped dates for a chewy texture.
- Chopped nuts: For an extra crunch, mix in chopped nuts like almonds or pecans.
- Coconut: Incorporate toasted coconut shreds to add a tropical flavor to your cookies.
- Nut-free: Swap out peanut butter with allergy-friendly options like sun butter or tahini.
- Spices: Add a pinch of cinnamon for a warming flavor and a bit of spice.
- Melted chocolate: Drizzle the tops or dip the bottoms in melted dark chocolate after baking the cookies. Just wait until they cool first.
- Different nut butter: Swap peanut butter for almond or cashew butter.
- Flavor essences: Use vanilla or almond extract for more depth of flavor.
- Salty: Sprinkle a pinch of sea salt on top of each cookie for a salty-sweet contrast.
- Jam: Add a dollop of jam or jelly to the center of each cookie for a PB&J variation
🧑🍳 Top tips
- Use natural peanut butter: Processed peanut butter will not yield the same consistency. Plus, natural peanut butter is much healthier for you!
- Freeze the dough: Refrigerate or freeze the dough to make rolling and shaping easier.
- Let the cookies cool: You may be impatient, but leave your cookies to cool completely on the baking tray before removing them. They need time to set, or they’ll crumble!
- Room temperature: Use room-temperature peanut butter for easier mixing.
- Sift the sugar: To achieve a smooth cookie dough, sift your powdered sugar.
- Cookie scoop: Use a cookie scoop for even-sized cookies and consistent results.
- Don’t overbake: In order to keep the cookies soft and chewy, keep a close eye on them as they bake. They are done when the bottoms are golden brown.
- Baking mat: Use a baking mat or parchment paper to prevent the cookies from sticking and for easy cleanup.
💬 FAQ
If your cookies are dry, your peanut butter is likely too old. Either purchase a fresh jar or replace the powdered sugar with a liquid sweetener like agave or maple syrup to thin it out.
If your cookies are runny, your peanut butter is probably too liquidy. As we mentioned, it’s best to use thick natural peanut butter, but you can add oat or coconut flour to make the dough more sturdy.
Yes, you can absolutely use crunchy peanut butter in this cookie recipe. Use an equal amount to smooth peanut butter.
This technique has been around since the early 1930s, and it is thought to help peanut butter cookies bake more evenly. Because the dough is denser than other cookie varieties, it also helps pre-flatten the cookies.
The cookies are done when the bottoms are golden brown.
No, you don’t have to grease the baking sheet. Just use parchment paper or silicone baking mats for a non-stick surface.
🍴 More cookie recipes
If you enjoyed these easy 2-ingredient peanut butter cookies, why not make a day of it with more cookie recipes like these:
- Galletas de Grageas: Mexican sprinkle cookies made vegan.
- Ginger Molasses Cookies: For all your holiday baking needs.
- Tahini Cookies: A delicious twist on classic peanut butter cookies.
- Snickerdoodles: Soft, chewy, and perfectly tender vegan snickerdoodles.
- Cookie Monster Cookies: Sweet, chewy, and vibrant blue chocolate chip cookies.
- Vegan Oatmeal Raisin Cookies: Soft and chewy cookies filled with sweet raisins.
- Vegan Oatmeal Cookies: A simple yet ultra-chewy cookie recipe.
- Banana Oatmeal Cookies: Easy-to-make and nutrient-dense cookies!

Best 2-Ingredient Peanut Butter Cookies
Equipment
- Large mixing bowl
- Spatula
Instructions
- Preheat your oven to 350°F and line 2 baking sheets with parchment paper or silicone mats.
- In a mixing bowl, add the peanut butter and powdered sugar. Stir with a spatula until incorporated.
- Optional: Cover the mixing bowl and freeze it for 30-60 minutes to help make rolling easier.
- Scoop 1-tablespoon cookie balls with a measuring spoon or cookie scoop. Roll the cookies until smooth, then spread out evenly on the baking sheets.
- Using the bottom of a flat glass or cup, flatten the cookies slightly. Using a fork, make criss-cross indents on each one.
- Bake the cookies for 8-10 minutes, or until golden brown on the bottoms. Remove from the oven and let the cookies cool completely on the baking sheet.
- Enjoy while warm, and transfer the rest to an airtight container for storage. Happy eating!
Notes
- Use natural peanut butter: Processed peanut butter will not yield the same consistency. Plus, natural peanut butter is much healthier for you!
- Freeze the dough: Refrigerate or freeze the dough to make rolling and shaping easier.
- Let the cookies cool: You may be impatient, but leave your cookies to cool completely on the baking tray before removing them. They need time to set, or they’ll crumble!
- Room temperature: Use room-temperature peanut butter for easier mixing.
- Sift the sugar: To achieve a smooth cookie dough, sift your powdered sugar.
- Cookie scoop: Use a cookie scoop for even-sized cookies and consistent results.
- Don’t overbake: In order to keep the cookies soft and chewy, keep a close eye on them as they bake. They are done when the bottoms are golden brown.
- Baking mat: Use a baking mat or parchment paper to prevent the cookies from sticking and for easy cleanup.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Note: We’ve updated this post to include new information and helpful tips about the recipe.
These look yummy! What brand of peanut butter do you use?
Hey Amy!
We actually make our own, but Santa Cruz, 365, or Adam’s are all good brands. Whichever one you go with, just make sure it isn’t too runny/liquidy. Hope that helps!