2 INGREDIENT PEANUT BUTTER COOKIES (VEGAN & GF)

These 2-ingredient peanut butter cookies (vegan & GF) are perfect if you're craving a sweet treat but don't have many ingredients on hand. Made with just peanut butter and powdered sugar (icing sugar), these soft cookies are not only delicious but also egg-free and dairy-free.

Cookies on a budget for you! 👆🏼🥜

How do two-ingredient PB cookies taste?

These homemade cookies are soft and melt in your mouth, a bit like shortbread. They crumble easily. They are not overly sweet. If you are a fan of peanut butter, then these cookies are for you. If you are looking for a stiff cookie, then you will prefer these  4 Ingredient Biscoff butter cookies (without eggs), frosted cookies, or a healthy option, which are my coconut bliss balls made in 5 minutes.

❤️ why you will love these 2 ingredient PB cookies without eggs

Quick and Easy: With just two ingredients and minimal prep time, this recipe is perfect for busy days when you need a sweet treat fast.

Allergy-Friendly: These cookies are egg-free, gluten-free, dairy-free, and vegan, making them suitable for a wide range of dietary restrictions.

Deliciously Simple: Despite their simplicity, these cookies are packed with rich peanut butter flavor and a soft and crumbly texture. If you love nuts then you will love these pistachio nuts and chocolate chip cookies.

Ingredients needed

NATURAL PEANUT BUTTER: natural peanut butter.

ICING SUGAR: Also known as confectioners sugar (finely powdered sugar)

How to make 2 ingredient PB cookies

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

Preheat Your Oven Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Mix Peanut Butter and Icing Sugar In a mixing bowl, combine the creamy peanut butter and icing sugar. Stir until the mixture is smooth and well combined. The dough will be thick and slightly sticky.

Chill the Dough (Recommended for Warm Climates) If you live in a warm climate or prefer firmer dough for easier handling, you can optionally chill the dough in the refrigerator for 30 minutes to firm up.

Shape the Dough into Balls After chilling (if desired), take tablespoon-sized portions of the dough and roll them into balls between your palms. Or, using a tablespoon, scoop the dough onto a cookie sheet and then flatten it using the back of the spoon. Place the dough balls on the prepared baking sheet, leaving some space between each cookie.

Flatten the Cookies Using a fork, gently press down on each dough ball to flatten it slightly, creating a pattern on the top of the cookies.

Bake the Cookies. Place the baking sheet in the preheated oven and bake the cookies for 8 to 10 minutes or until the edges are lightly golden brown. Keep an eye on them towards the end of the baking time to prevent over-browning.

Cool and Enjoy Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.

Store or Serve Once cooled, these delightful peanut butter cookies are ready to be enjoyed! Serve them with a glass of your favorite plant-based milk or store them in an airtight container at room temperature for up to one week.

Tips and tricks

• Choose the Right Peanut Butter: For the best texture and flavor, opt for creamy peanut butter with no added sugar or oil.

• Adjust Consistency: Depending on the brand and type of peanut butter you use, you may need to adjust the sugar to achieve the right dough consistency. Add an extra tablespoon of peanut butter if the dough is too dry or more sweetener if it's too sticky.

• Chill the Dough: If the dough is too soft to handle, chill it in the refrigerator for 15-30 minutes before shaping it into cookies. This will make it easier to roll into balls and flatten with a fork.

• Don't Overmix: When combining the peanut butter and sweetener, mix just until everything is well incorporated. Overmixing can lead to dense and tough cookies.

• Use a Fork to Flatten: Press down on each dough ball with a fork to create a crisscross pattern on top. This not only gives the cookies a classic appearance but also helps them bake evenly.

• Watch the Baking Time: Keep an eye on the cookies as they bake, as they can go from perfectly golden to overdone quickly. Remove them from the oven when the edges are lightly golden brown for soft and chewy cookies.

• Let Them Cool Completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from crumbling.

❓FAQS

Can I use crunchy peanut butter instead of creamy?

While creamy peanut butter works best for achieving a smooth texture in these cookies, you can undoubtedly use crunchy peanut butter if you prefer a bit of texture. Remember that the cookies may have a slightly different texture and appearance.

How do I know when the cookies are done baking?

The cookies are done baking when the edges are lightly golden brown. Keep a close eye on them towards the end of the baking time to prevent over-browning.

Can I add mix-ins like chocolate chips or nuts to the dough?

Absolutely! Feel free to customize these cookies by adding your favorite mix-ins like chocolate chips, chopped nuts, or dried fruit. Just fold them into the dough before shaping the cookies.

Make-ahead, Storage, and Freezing

make-ahead

Dough Preparation: If you'd like to prepare the dough ahead of time, you can mix the peanut butter and icing sugar together and shape the dough into balls as instructed in the recipe. Place the dough balls on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate for up to 24 hours before baking. This allows the flavors to meld and makes for easier handling when it's time to bake.

storage

Once baked and cooled completely, store the cookies in an airtight container at room temperature for up to one week. Ensure the container is sealed tightly to maintain freshness and prevent the cookies from drying out.

freezing

These cookies also freeze well. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container, placing parchment paper between the layers to prevent sticking. Stored properly, the cookies will keep in the freezer for up to three months. Thaw them at room temperature before serving, or reheat briefly in the microwave for a warm, gooey treat.

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚

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