I make these cookies whenever I want something sweet and comforting without putting in much effort. They come together in minutes, use ingredients I usually already have, and still turn out soft, chewy, and full of peanut butter flavor.
Why You’ll Love This Recipe
I love this recipe because it is incredibly simple and reliable. I don’t need eggs, flour, or any complicated steps. I like how it works for many dietary needs and how easy it is to make a small batch whenever I feel like baking something quick.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup peanut butter
1/2 cup maple syrup
Directions
I begin by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a mixing bowl, I combine the peanut butter and maple syrup until I get a smooth and thick dough. I make sure the mixture is fully blended so the cookies bake evenly.
I scoop about one tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. I gently press each ball down with a fork to create a crisscross pattern.
I bake the cookies for 10 to 12 minutes, just until the edges are set. I let them cool on the baking sheet for a few minutes because they firm up as they cool.
Servings And Timing
I usually get about 12 cookies from this recipe.
Preparation time is about 5 minutes.
Baking time is 10–12 minutes.
Total time is around 15–17 minutes.
Variations
I sometimes use crunchy peanut butter for extra texture. When I want to reduce sugar, I swap the maple syrup for a sugar-free maple-style syrup. I also like adding a small pinch of cinnamon or a splash of vanilla extract for a subtle flavor change.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. When I want them to last longer, I keep them in the refrigerator for up to 7 days. If I want them warm, I reheat them in the microwave for about 10 seconds.
FAQs
Can I use natural peanut butter?
I can use natural peanut butter as long as it is well mixed and not overly oily.
Are these cookies suitable for diabetics?
I make them more suitable by using a sugar-free maple-style syrup and keeping portions small.
Can I freeze these cookies?
I freeze the baked and cooled cookies, and they keep well for up to 2 months.
Why do my cookies seem soft after baking?
They firm up as they cool, so I always let them rest before handling.
Can I double the recipe?
I double the ingredients easily and bake in batches if needed.
Conclusion
I enjoy this recipe because it shows how simple baking can be. With just two ingredients, I still get delicious peanut butter cookies that are perfect for quick cravings, simple desserts, or sharing with others.
These 2-ingredient peanut butter cookies are soft, chewy, and naturally flourless and egg-free. Made with just peanut butter and maple syrup, they’re quick, easy, and perfect for when you want a sweet treat without fuss.
Total Time:17 minutes
Yield:12 cookies
Ingredients
1 cup peanut butter
1/2 cup maple syrup
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine peanut butter and maple syrup until smooth and thick.
Scoop about 1 tablespoon of dough, roll into a ball, and place on the baking sheet. Press gently with a fork to create a crisscross pattern.
Bake for 10–12 minutes, until edges are set. Let cool on the baking sheet for a few minutes before transferring.
Notes
Use natural peanut butter (well stirred) for a cleaner ingredient list.
Cookies will be soft after baking and firm up as they cool.
Add a splash of vanilla or pinch of cinnamon for extra flavor.
