These 2-Ingredients Peanut Butter Cookies with no sugar added are gluten-free, flourless, sugar-free peanut butter cookies.
They are good for you peanut butter cookies or a great recipe to introduce peanut butter to toddlers from 1 year of age without the sugar.
Plus, they are keto-friendly and gluten-free!
What Are 2-Ingredient Cookies?
Everybody loves easy baking recipes with minimal ingredients, so here’s a new two-ingredient cookie recipe for you.
These super-simple cookies are naturally:
How To Make 2-Ingredients Peanut Butter Cookies
This recipe is ridiculously easy to make. All it takes is two ingredients and 10 minutes of preparation.
- Peanut butter – natural, no added sugar or added oil. Of course, any other nut butter works, including almond butter or seed butter like sunflower seed butter for a nut-free option.
- Egg – this recipe won’t do as well with egg replacer.
You can boost the flavor of these sugar-free peanut butter cookies by adding some flavor boosters like:
- Vanilla extract – up t o1 teaspoon.
- Chocolate chips – including sugar-free chocolate chips – up to 1/3 cup.
- Pinch of salt – only if your peanut butter is unsalted.
Making The Cookies
Combine the two Peanut Butter cookies ingredients in a mixing bowl by pouring the peanut butter and egg.
Stir the cookie batter with a silicone spatula to combine it. The 2-ingredient cookie batter should be thick.
If too runny – this happens if the egg is not cold straight out from the fridge. Pop the bowl for 20 minutes in the fridge.
Meanwhile, preheat the oven to 350°F (180°C) and line two cookie sheets with parchment paper.
Lightly oil the paper to prevent the cookies from sticking to it and set the sheets aside.
Then, roll 12 two-ingredient cookie dough balls in your hands and place them on the cookie sheets while leaving half a thumb of space between each.
Use the back of a fork to press down each cookie dough ball and form a classic criss-cross pattern on the top.
Bake the 2-ingredient cookies on the center rack of your oven for 15 minutes or until they are golden brown.
Remove the cookie sheets from the oven and let the cookies cool down for at least 15 minutes on the rack. The cookies are soft, crumbly, and fragile, so don’t touch them just yet.
After 15 minutes, gently slide a flat spatula under each cookie to transfer them to a cooling rack where they can cool down for another 15 minutes to enjoy their best texture.
Frequently Asked Questions
When Can I Offer Peanut Butter To Babies?
You can give peanut butter to babies from around eight months of age – but start with natural peanut butter instead of cookies.
These cookies are crumbly and can be a choking hazard if offered too early.
Can I Use A Flax Egg Instead Of A Poultry Egg?
The result is not my favorite, the cookies are very crumbly and fragile with a flax egg, so I won’t recommend an egg-free option for this recipe.
Can I Make The Recipe Nut-Free?
Sure, you can use any seed butter like sunflower seed butter, tahini, or pumpkin seed butter in this cookie recipe.
2-Ingredient Peanut Butter Cookie No Sugar
- 1 large Egg
- 1 cup Natural Peanut Butter no added oil, no added sugar
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil the paper and set it aside.
- In a mixing bowl, pour the peanut butter and egg.
- Stir to combine. The batter should be thick. If too runny – this happens if the egg is not cold straight out from the fridge. Pop the bowl for 20 minutes in the fridge.
- Roll 12 cookie dough balls in your hands and place them on the cookie sheet leaving half thumb space between each.
- Use the back of a fork to press down each cookie dough ball and form a cross on top.
- Bake in the center rack of your oven for 15 minutes or until golden brown.
- Remove the cookie sheet from the oven and cool down the cookies for 15 minutes on the rack. The cookies are soft and fragile, so don't touch them and wait.
- Then gently slide a spatula under each cookie to transfer to a cooling rack – cool 15 more minutes to enjoy their best texture.
- Store in an airtight container for up to 2 days at room temperature or 4 days in the fridge or freeze for later and thaw the day before at room temperature.