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    Home » Vegan Recipes » Desserts

    2 Ingredient Peanut Butter Cookies - 2 Ways!

    Published: Mar 30, 2023 by Tajda Ferko This post may contain affiliate links

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    JUMP TO RECIPE

    This classic 2 ingredient peanut butter cookies recipe uses minimal ingredients and only takes 10-12 minutes to bake in the oven. The best part? You can choose between maple syrup or powdered sugar as the sweetener.

    A lot of crisscross cookies placed on top of each other.
    Jump to:
    • Why I Adore This Recipe
    • Ingredients
    • Steps
    • Equipment
    • Top Tips
    • FAQ
    • Add-ons
    • Storing 
    • Other Delicious Cookies
    • 🍴Recipe

    Yes, it truly works! These vegan peanut butter cookies require just 2 simple ingredients and come out resembling a delicious golden shortbread.

    Why I Adore This Recipe

    • No electric mixer or fancy tools required
    • Steps explained with photos
    • Vegan
    • Its gorgeous golden brown color
    • So so simple!
    • Strong peanut butter flavor
    • Love at first bite!

    Ingredients

    Choose among two versions - powdered sugar or maple syrup.

    Powdered sugar and peanut butter on a board.
    Maple syrup and peanut butter on a board.

    Natural peanut butter - I used crunchy peanut butter. I highly recommend using 100% natural peanut butter with no added salt, sugar, or oil. Avoid 'regular' super-sweet peanut butter as this will change the consistency of the cookie dough.

    Maple syrup - Use pure maple syrup without any added sugar. Maple syrup is available in 4 grades: Golden, Amber, Dark, or Very Dark. Any grade will work.

    OR

    Powdered sugar - Also called confectioner's sugar or icing sugar. Do not try replacing it with granulated sugar - it won't work*.

    *Did you know? You can make powdered sugar simply by blending 1 cup of granulated sugar and 1 tablespoon of cornstarch (also known as cornflour in the UK) in a blender for about 30-45 seconds.

    Additional ingredient - I recommend adding some vanilla extract or vanilla paste if desired (optional).

    Steps

    Find detailed instructions & exact measurements in the recipe card at the bottom of this blog post.

    Powdered Sugar Version

    A collage of 9 images showing the process of making cookies.

    1 - This is the powdered sugar version (see below for the maple version).

    2 - Add peanut butter and powdered sugar to a mixing bowl. Use a spoon or a silicone spatula to mix the two ingredients

    3 - Cover and let the mixture rest for 30 minutes in the fridge.

    4 - Scoop out 1 tablespoon of batter for each cookie.

    5 - Roll the dough between your hands to shape it into a ball. It should be enough for about 10-11 cookies.

    6 - Place the cookie balls on a lined baking tray, making sure there is some space between them.

    7 & 8 - Use the back of a fork to create a criss-cross pattern (optional).

    9 - Bake in a preheated oven at 350F (180C) for 10-12 minutes*.

    Maple Syrup Version

    A collage of 9 images showing the process of making peanut butter cookies.

    1 - This is the maple version (see above for the powdered sugar version).

    2 - Add peanut butter and maple syrup to a mixing bowl. Use a spoon to mix the two ingredients continuously. The mixture will be quite wet at first but keep mixing until it resembles cookie dough.

    3 - Cover and let the mixture rest for 20 minutes in the freezer.

    4 - Scoop out 1 tablespoon of batter for each cookie.

    5 - Roll the dough between your hands to shape it into a ball. Continue until you've used up all the batter. It should be enough for about 9-10 cookies.

    6 - Place the cookie balls on a lined baking tray, making sure there is some space between them.

    7 & 8 - Use the back of a fork to create lines (optional).

    9 - Bake in a preheated oven at 350F (180C) for 10-12 minutes*.

    *Important! Every oven works differently. When making these cookies, you might need to adjust the baking time a little. I recommend checking these 2 ingredient peanut butter cookies around the 9-minute mark. The version with maple syrup is particularly prone to burning faster.

    Don't want the criss-cross pattern? Simply use the bottom of a glass to press down the cookies into a flatter shape.

    Equipment

    • A medium bowl - for mixing the batter
    • Plastic wrap or a plate - for covering the bowl
    • Baking sheet (tray)
    • Parchment paper (baking paper)
    • Tablespoon measuring spoon - for scooping out the batter

    Top Tips

    • Tip 1 - Don't move them

    Do not place them on a cooling rack or attempt to move them before they have completely cooled down. They will crumble up completely. Simply leave them to chill on the prepared baking sheet.

    • Tip 2 - Keep mixing

    The maple version requires you to mix the two ingredients for a while before seeing a cookie batter consistency. Don't worry if the mixture looks too thin or too wet at first. The more you mix, the better it will get!

    FAQ

    2 Ingredient peanut butter cookiesplaced on a small round plate.
    Sprinkle them with some flaky salt!
    Which one should I choose - the maple or powdered sugar version?

    If you prefer a sweeter cookie, go for the powdered sugar version.

    If you prefer a fuller flavor with hints of caramel and vanilla, choose the maple syrup version.

    Or you could try making both and see what you prefer!

    Can I use sunflower seed butter, cashew butter, or almond butter instead?

    Yes, you absolutely can.

    Keep in mind that the cookie flavor will be different depending on which nut or seed butter you're adding.

    What should I do if my cookie dough won't combine?

    Simply keep mixing it. This should fix the problem.

    If it still won't combine you can try adding a small amount (a tablespoon or so) of milk.

    I can't form the dough into cookies - what should I do?

    First, you can place them back in the fridge or freezer for another 10 or 20 minutes. This should help set the dough better.

    If it still doesn't set, it might be that the mixture is too wet. Try adding a little more powdered sugar.

    Can I use creamy peanut butter instead?

    Yes! This way the cookie will be a little smoother.

    Add-ons

    Cookies with melted chocolate drizzled on top.
    I love adding a drizzle of melted chocolate on top!

    If you did want to add a little bit of extra flavor you could add:

    • Vanilla extract
    • Almond essence
    • Orange essence
    • Dried fruit
    • Coconut flakes
    • Chocolate chips
    • Sea salt

    You can also add a layer of melted chocolate on top of the cookies - it’s SO good!

    When serving, you can also sprinkle some salt flakes on top.

    Storing 

    First, let the cookies cool down completely. Do not try moving them before they've cooled down.

    Once cool, transfer them to an airtight container.

    Store at room temperature and eat within 2 days.

    To freeze - Store in an airtight container. Add a layer of parchment paper between each cookie. This will prevent them from sticking together and forming a big clump in the freezer. Keep for 2-3 months. When you're ready to serve them, let them thaw at room temperature first.

    A hand holding a 2 ingredient peanut butter cookie.
    While different from standard cookies, these are the perfect mixture of sweet, chewy & crunchy!

    Other Delicious Cookies

    If you like these simple peanut butter cookies you might want to try out my:

    • Matcha Cookies
    • Oatmeal Cookies
    • Chocolate Shortbread Cookies
    • Double Chocolate Chip Cookies

    That's it - hope you enjoyed this recipe and happy baking!

    If anything didn’t make sense or if you have any questions, simply leave a comment below.

    Made these 2 ingredient peanut butter cookies? I would love it if you could leave a comment or review below.

    🍴Recipe

    2 Ingredient Peanut Butter Cookies - 2 Ways!

    5 from 3 votes
    Simple 2-ingredient peanut butter cookies made in 10-12 minutes.
    PRINT PIN RATE
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Resting Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 10 cookies
    Calories: 72kcal
    Author: Tajda Ferko

    EQUIPMENT

    • A medium bowl for mixing the batter
    • Plastic wrap or a plate for covering the bowl
    • Baking sheet/tray
    • Parchment (baking) paper
    • Tablespoon measuring spoon for scooping out the batter

    INGREDIENTS 

    The powdered sugar version

    • ¼ cup (25 g) powdered/icing sugar
    • ½ cup (125 g) natural peanut butter smooth or crunchy

    The maple syrup version

    • 1 tablespoon maple syrup
    • ½ cup (125 g) natural peanut butter smooth or crunchy

    INSTRUCTIONS

    The powdered sugar version

    • Add peanut butter and powdered sugar to a mixing bowl. Use a spoon or a silicone spatula to mix the two ingredients.
      ¼ cup powdered/icing sugar, ½ cup natural peanut butter
    • Cover the bowl with a plate or plastic wrap. Let the mixture rest for 30 minutes in the fridge.
    • Use a measuring spoon to scoop out 1 tablespoon of the batter for each cookie.
    • Roll the dough between your hands to shape it into a ball. You should have enough batter for about 10-11 cookies.
    • Place the cookie balls on a lined baking tray, making sure there is some space between them.
    • Use the back of a fork to create a criss-cross pattern (optional - see photos).
    • Bake in a preheated oven at 350F (180C) for 10-12 minutes.

    The maple syrup version

    • Add peanut butter and maple syrup to a mixing bowl. Use a spoon to mix the two ingredients continuously. The mixture will be quite wet at first but keep mixing until it resembles cookie dough.
      1 tablespoon maple syrup, ½ cup natural peanut butter
    • Cover the bowl with a plate or plastic wrap. Let the mixture rest for 20 minutes in the freezer.
    • Use a measuring spoon to scoop out 1 tablespoon of batter for each cookie.
    • Roll the dough between your hands to shape it into a ball. Continue until you've used up all the batter. It should be enough for about 9-10 cookies.
    • Place the cookie balls on a lined baking tray, making sure there is some space between them.
    • Use the back of a fork to create lines (optional).
    • Bake in a preheated oven at 350F (180C) for 10-12 minutes.

    Notes

    *Important! Every oven works differently. You might need to adjust the baking time a little. I recommend checking them around the 9-minute mark. The version with maple syrup is particularly prone to burning faster.
    Don't want the criss-cross pattern? Simply use the bottom of a glass to press down the cookies into a flatter shape.
    Tip 1 - Don't move the cookies before they have completely cooled down. They will crumble up completely. 
    Tip 2 - The maple version requires you to mix the two ingredients for a while before seeing a cookie batter consistency. Don't worry if the mixture looks too thin or too wet at first.
    Optional add-ons: almond essence, orange essence, dried fruit, coconut flakes, chocolate chips, and sea salt. 
    To store - Transfer them to an airtight container. Store at room temperature and eat within 2 days.
    Running into issues making these? Check out the FULL blog post for more FAQs & troubleshooting!
     
    Course: Dessert
    Diet: Vegan, Vegetarian

    Nutrition

    Calories: 72kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 70mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Calcium: 7mg | Iron: 0.2mg

    Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.

    Tried This Recipe?Leave a comment below!

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    5 from 3 votes (3 ratings without comment)

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    Hi there! I'm Tajda (pronounced tide-ah) and I share playful, plant-forward recipes that celebrate simple & joyful cooking.

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