These 2 ingredient peanut butter cookies can be your go-to cookies when your kid asks for one. And it is super simple with no added sugar or milk or flour or eggs or any other leavening agents. The best part is it took me 10 mins to bake these cookies and they melt in the mouth. It is a great family time snack to enjoy!
Table of Contents
- Easy Peanut Butter Cookies 2 Ingredients
- What do you need to make these 2 ingredient peanut butter cookies?
- Instructions to make the 2 ingredient peanut butter cookie recipe
Easy Peanut Butter Cookies 2 Ingredients
Cookies are kid’s favourite, it is no secret! But these peanut butter cookies made with 2 ingredients are my personal favourite. As the name suggests, it is made of literally just 2 ingredients and there is no whisking or mixer – hence no mess is created in the kitchen to make these. And baking them takes 10 mins!
With that do note that these are not the classic peanut butter recipe as it does not contain eggs, flour, sugar or milk in it. They are soft, crumbly and melt in the mouth with a blast of peanut butter flavour in them.
What do you need to make these 2 ingredient peanut butter cookies?
Here are what you need to make this simple recipe:
- Peanut Butter – A cup full of smooth creamy peanut butter (use unsweetened and unsalted for best results) is best for this recipe. I like making my own peanut butter at home.
- Dates/ Dates syrup – Using a handful of medjhool dates is best for this as medjhool dates are soft and fluffy. You can also use dates syrup (I make dates syrup out of mejdhool dates which my kids enjoy).
Instructions to make the 2 ingredient peanut butter cookie recipe
This simple recipe does not need a lot of mixing or whisking.
- Add both the ingredients to a mixing bowl. And mix them using a spoon or a fork.
- Pre-heat the oven at 350 degrees.
- Take a spoonful dough, make cookie ball and place them on the parchment paper.
- Slightly press them using a fork and place them in the oven bake them for 10mins.
- Cool down and enjoy the soft crumbly cookies.
Tips to make these cookies
- Since there is no flour or any leavening agent added, the dough will be very soft and sticky. Make sure to shape them into cookies before baking.
- Bake them for exact 10 mins or lesser. Over baking can make them too crumbly.
- Store these cookies at room temperature for up to a week.
- If you want to store the leftover dough, you can store them in an airtight container in freezer for up to 6 months.
FAQs – Two ingredient peanut butter cookie recipe
1. Why are my homemade peanut butter cookies crumbly?
One reason – you cooked them too long. Peanut butter cookies look uncooked while they are actually well cooked. Be very cautious and watch them so they are not overcooked.
Another reason can be the ingredient proportion. If the ingredients are not proportionate making the dough too slimy can lead to extra crumbliness in these peanut butter cookies.
2. Why do peanut butter cookies have fork marks?
Peanut butter cookie doughs are normally thick. To ensure they cook well and evenly, it needs to be flattened using a fork before baking.
3. Should I refrigerate peanut butter cookie dough?
It surely is recommended to chill them for up to 2 hours as the dough is very soft and there is a possibility of spreading all over the sheet while baking.
But I used refrigerated dates syrup and refrigerated peanut butter for this recipe and eliminated the chilling step.
4. What makes cookies chewy vs crunchy?
Cooking or baking them for the amount of time! Bake them for 8 to 10 minutes to get a chewy and soft texture. Baking them longer makes them crunchy and hard.
5. How long do peanut butter cookies last?
At room temperature, you can store them in an airtight container for up to a week long. And in the refrigerator for up to 3 weeks.
6. What can you do with peanut butter?
- A healthy Birthday cake with no added sugar, flour or milk but loaded with peanut butter and dates.
- Classic Peanut butter cookies
- Peanut butter brownies
- Peanut butter smoothie
- Peanut butter cupcake
- Peanut Jaggery Laddu/ Protein Laddu
2 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup Peanut Butter 250g
- 1/2 cup Dates/ Dates syrup 125g
Instructions
- Add both the ingredients to a mixing bowl. And mix them using a spoon or a fork.
- Pre-heat the oven at 350 degrees.
- Take a spoonful dough, make cookie ball and place them on the parchment paper.
- Slightly press them using a fork and place them in the oven bake them for 10mins.
- Cool down and enjoy the soft crumbly cookies.
Notes
- Use homemade Peanut Butter and homemade Dates Syrup to taste best.
- Since there is no flour or any leavening agent added, the dough will be very soft and sticky. Make sure to shape them into cookies before baking.
- Bake them for exact 10 mins or lesser. Over baking can make them too crumbly.
- Store these cookies at room temperature for up to a week.
- If you want to store the leftover dough, you can store them in an airtight container in the freezer for up to 6 months.
Love this recipe, and I also love the recipe that you use to make your own peanut butter. I am definitely going to try this, but at the moment it is difficult to get dates, but I will keep looking.
I often wondered why my cookies came out crumbly and was surprised to read that I may be baking them a little too long. I will remember next time not to wait for them to go too brown. Thanks for these helpful tips and it is great to see a recipe that includes these helpful tips like why you need to put the dough in the fridge for a while.
Thank you so much! I really hope to see how it turned out 😊