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 lying around!
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:
No fancy equipment — All that's required is a mixing bowl and spatula. Keep those mixers and scales put away.
No baking experience — This recipe is extremely simple and kid-friendly.
Everyday ingredients — You just need powdered sugar and peanut butter, which can easily be found at most grocery stores.
Diet-friendly — These 2-ingredient peanut butter cookies are egg-free, gluten-free, dairy-free, soy-free, and can easily be adapted to a keto diet.
🌱 Are these 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 corn starch until fluffy. We do this often for a more budget-friendly option.
🍪 Flourless cookie texture
While delicious, the texture of these 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 these peanut butter cookies.
🛒 Ingredients & substitutions
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.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Step 1 — Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone mats.
Step 2 — In a mixing bowl, add the peanut butter and powdered sugar. Stir with a spatula until incorporated.
Step 3 — Scoop 1-tablespoon cookie balls with a measuring spoon or cookie scoop. Roll the cookies until smooth, then spread out evenly on the prepared baking sheets.
Step 4 — Using the bottom of a flat glass or cup, flatten the cookies slightly. Using a fork, make criss-cross indents on each cookie.
Step 5 — 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.
Step 6 — Enjoy while warm, and 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 peanut butter cookies and a flavorful drink. Serve yours with one of these tasty options:
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.
🌡️ Storage & reheating
Follow these storage tips to keep your cookies 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 a month.
Freezer — Wait until the cookies are completely cool, then transfer them to a freezer-safe container or bag. They will keep for up to 6 months.
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.
Keto — For a low-carb option, swap out regular powdered sugar for Lankanto Monk Fruit Powdered Sugar.
Chocolate chips — If you're a chocolate fan, add in some dairy-free mini chocolate chips.
Dried fruit — Add raisins, cranberries, or chopped dates!
Coconut — Mix in toasted coconut shreds to add a tropical flavor to your cookies.
Nut-free — Swap out peanut butter with allergen-friendly options like sunflower butter or tahini.
🧑🍳 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 help 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!
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.
🍴 More cookie recipes
If you enjoyed these easy 2-ingredient peanut butter cookies, why not make a day of it with more cookie recipes:
- Galletas de grageas: Mexican sprinkle cookies made vegan.
- Peanut butter cookies: A more traditional peanut butter cookie recipe.
- 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 without cream of tartar.
- Cookie Monster cookies: Sweet, chewy, and vibrant blue chocolate chip cookies.
2-Ingredient Peanut Butter Cookies
- Large mixing bowl
- 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!
- 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 help 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!
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.