Kirbie's Cravings

2 Ingredient Peanut Butter Cookies (No Flour, Eggs, Added Sugar, or Oil)

These 2-ingredient peanut butter cookies don’t contain any flour, added sugar, eggs, oil, baking powder, or baking soda. They are firm on the outside and soft on the inside. They store well and make a great snack or dessert.

a pile of peanut butter cookies.

I’m excited to share these easy peanut butter cookies. I’ve made them several times already these last few weeks and they are a new favorite in our house. If you’ve ever made the popular three ingredient peanut butter cookies (peanut butter, egg, sugar), it has a very similar result but with less ingredients and without eggs or refined sugar.


  • Natural Peanut Butter
  • Medjool Dates

Natural Peanut Butter: Make sure to use unsweetened natural creamy peanut butter. This recipe only works with natural peanut butter (just peanuts and salt in the ingredient list and no added oils). It’s not essential for the peanut butter to be unsweetened but if you want no added sugar, then use unsweetened.

This recipe will also work with a different nut butter, like natural almond butter or natural cashew butter. For a peanut and nut-free version, it should also work with natural sunflower seed butter.

Medjool Dates: Make sure to use medjool dates which are the larger type dates. These dates have more flesh which is needed to blend it into a paste. You can buy pitted dates or if you can’t find pitted dates, it’s easy to remove the pits. Just make sure you remove them before measuring them out for the recipe.

If you don’t have dates or don’t like dates, I do have two other recipes you can try though the cookies won’t turn out the same. You can try my gluten-free peanut butter banana cookies (these are very low in sugar/sweetness and have a more cakey center). I also have a 2 ingredient healthy peanut butter cookies recipe that uses pure maple syrup (these produce firm shortbread-like cookies).

close up shot of a stack of cookies.

How to Make 2 Ingredient Peanut Butter Cookies

It only takes a few minutes to make the dough, and you don’t need a mixing bowl. The dates are pulsed in a food processor until a date paste forms. The peanut butter is then mixed in until a thick dough forms.

The dough is then ready to be scooped out and baked. I like to use a 1 and 1/2 tablespoon cookie scoop to form the cookie dough balls. The cookies need only about 10 minutes to bake. Full instructions are in the recipe card below.

Cookie Texture

These cookies are firm on the outside and soft and slightly chewy on the inside. If you’ve made the popular 3 ingredient peanut butter cookies (peanut butter, egg, and sugar), they have a very similar texture. These cookies are more delicate than regular cookies, so they do get a little crumbly once you bite in.

Recipe Tips

You don’t have to soak the dates if you use fresh dried dates that are soft. If yours aren’t as soft, soaking rehydrates them so they are easier to work with.

Once the cookies are cool, you can store them in an airtight container at room temperature. They will keep for two to three days.

a stack of five peanut butter cookies.

More Easy Peanut Butter Cookie Recipes

2 Ingredient Peanut Butter Cookies

Servings: 16 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert, Snack
Cuisine: American
These easy peanut butter cookies are firm on the outside and soft on the inside. They don't contain any flour, added sugar, eggs, oil, baking powder or baking soda.
4.87 from 22 votes


  • 1 packed cup (162 g) pitted medjool dates
  • 1 cup (256 g) unsweetened natural creamy peanut butter


  • Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  • Soak dates in warm water for 10-15 minutes. If you are using a new package of dates and your dates are very soft, you do not need to soak them and you can use them as is. Drain dates from water (no need to completely pat dry them) and add them to food processor. Pulse until dates form a thick paste. You may need to scrape the sides of your food processor a few times with a spatula to ensure all the dates are evenly pulsed and mixed in.
  • Add in peanut butter. Pulse until peanut butter is fully mixed in and becomes a thick cookie dough. Your dough may seem a little crumbly but if you pinch it together, it should stick.
  • Using a 1.5 cookie scoop, scoop cookie dough and place onto prepared baking sheet. Continue to scoop until all dough is used up. You should have enough for 16 cookies. Grab one dough ball and press between your palms to compact it and keep the dough from getting crumbly. Roll between your hands to form a round ball. Place back onto cookie sheet and repeat with remaining dough, placing dough balls 2 inches apart.
  • Press down on each dough ball so it form a thick round disk (about 1/2 inch thick). The cookies will not spread much during baking so you want to shape the cookies as close to you want their final appearance as possible. Use the back of a fork to make criss-cross pattern on the surface of each disk.
  • Bake cookies for about 10 minutes or until they puff up and the surface of the dough does not look wet. If you are unsure if your cookies are ready, you can test one by gently try to slide it on the baking sheet. It should without the bottom sticking. Be gentle because cookies are not fully set yet.
  • Let cookies cool on cookie sheet and fully set before removing the cookies from the baking sheet.


  • Dates need to be pitted before measuring them on the scale or cup. If you are using already pitted dates, I recommend breaking them in half before adding them to the measuring cup for a more accurate measurement (this is not needed if you are using a scale).
  • My favorite Medjool dates to use are Double Date Organic Medjool Dates.*
  • If you have questions regarding substitutions, please see the Ingredients section of the post where I discuss potential substitutions.
  • Make sure to use natural peanut butter (just peanuts and salt and no added oils) and not regular peanut butter, otherwise the dough won't firm up properly. Substitutions for peanut butter are discussed in the Ingredients section of the post.
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.


Serving: 1cookie, Calories: 128kcal, Carbohydrates: 11g, Protein: 4g, Fat: 9g, Fiber: 2g, Sugar: 7g, NET CARBS: 9

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

118 comments on “2 Ingredient Peanut Butter Cookies (No Flour, Eggs, Added Sugar, or Oil)”

  1. These cookies were AMAZING!! I am gluten free, dairy free and refined sugar free and my goooodness it’s been a long time since I’ve been able to have a cookie. This totally did the trick!! Thank you so much for this recipe??

  2. Can you freeze these cookies or the dough?

  3. Do you keep these in the fridge? And how long can they keep for? Are they freeze-able? Thank you

    • You can store them at room temperature for a few days or in the refrigerator. We haven’t tried freezing them.

  4. I used to make my own peanut butter using just peanuts with the red skin left on. I just put the peanuts in my food processor until it was totally whipped into peanut butter!  Nothing added!

  5. how to make simple suger cookies:
    1 cup flour 
    1 cup sugar 
    1 cup butter 
    mix & bake 20 minutes at 350 degrees oven and cool. 15 minutes then serve!
    Makes 2 dozen cookies!

  6. Will try very soon like tomarrow Thanks

  7. This might be a stupid question but how much do they taste like dates?

    • They are sweet and the peanut butter masks the date flavor but if you don’t like dates you may not enjoy them.

  8. This might be my favorite peanut butter cookie ever! Turned out perfect

  9. So easy and delicious!

  10. Love these. This will be yhe third time making them. I am cooking in my convection toaster oven at 325 degrees for about the same time. This seem okay to you? Mine are dark also.

    • We haven’t tried them in a convection toaster oven, but it sounds like you’ve got the temperature figured out. As far as the darkness, it may be the brand of dates you use?

      • Love this but we do a slight variation by using unsalted peanuts, putting them in the blender then blending the dates, and a little honey. Then instead of cooking them, we mKe little cookies and put them in the freezer. They are so yummy in the summer. You can also add a little divot in the middle and a few drops of melted dark chocolate before freezing them.

      • Thanks for sharing that!

  11. The best!!!!!!!!!!!!!

  12. Absolutely love these cookies and so does my husband!!! Who would of thought you could make cookies with just 2 ingredients!! Thank you!!

  13. These turned out delicious. Thank you! However I had to adjust my peanut butter. Please check the grams on the peanut butter. 1 cup is not 256 gram

  14. I made these and they turned out fine. My husband especially enjoyed them. They were firm on the outside and chewy on the inside. I did use crunchy peanut butter. It had a lot of oil in it, but it’s not normally the brand of Natural Peanut Butter we usually get. It was something on special. But it still turned out okay. I’m thinking a bit more dates in it may have helped as they were a bit crumbly when they came out of the oven. I was also wondering something. My cookies turned out very dark, as the dates are dark. But your photos show cookies that are light in color, like how regular peanut butter cookies would look. Would you know why that is? Thanks for the recipe.

    • It’s hard to say what might have made them dark, perhaps the brand of dates you used? but we’re glad you and your husband enjoyed them!

    • Why is there a full cup of peanut butter in these while the chocolate ones only half 1/2 cup?

      • because they are 2 different recipes. this is a recipe for peanut butter cookies. the chocolate ones I’m assuming you are referring to are brownie cookies flavored with peanut butter. The chocolate pb brownie cookie is a chewy brownie-like cookie, these are not.

      • Dumb question

  15. I’m missing the amount of each ingredients. How much of dates and how much of peanut butter? 1:1?

  16. My 2 ingredient peanut butter cookies did not bake properly. It is soft outside not crispy this is after 17 min in oven. Should I have kept it in the oven for a longer period, it taste delicious kindly let me know

    • They won’t be crispy on the outside, but they should be firm and set. The inside should be soft and chewy. If they still look wet on top, they will need more baking time, and also be sure to let them cool fully to set.

  17. Lovely,I added cranberries also to the recipe…yummiest ,Thankyou

  18. I had a hard time finding natural peanut butter. Can you please suggest a brand? I bought organic Maranatha Peanut Butter but ingredients show oil. Nothing in my supermarket showed just salt and peanut butter.

    • Choose one made with peanuts and salt with no added oil (peanuts have natural oils which is fine). If you can’t find one at your store, maybe check online? There are a lot of brands available.

      • You should be able to find in grocery stores, I found some at my grocery store here in Hamilton Ontario Canada.

    • Kraft has a natural peanut butter. You can find it with the regular peanut butter.

  19. Thank you for this recipe. What caught my the 2 ingredients without any added sugar, or eggs or flour.
    I made it & it came out really good; though it was a task trying to get the dates into a paste form.

  20. I made these yesterday and they are good. And healthy so no sugar guilt!! I was running short on time so just pressed some dough down into cupcake liner papers and baked them that way. I got 6 flat cupcakes/cookies that way. When these are gone I intend to try the version with oats. Again healthy (and will be quick). BTW I make the peanut butter loaf all the time. So good (and quick).

  21. Looking forward to creating these treats !! 

  22. I made these today, my husband and I were looking at alternative for nutritious snacks. My husband loves peanut butter so I thought I’d give this a try. Very good, thank you for sharing.

  23. Sounds great

  24. I love these recepies. Thank you.

  25. Great nutritional recipes!

  26. Wish I had seen the peanut cookie recipe before I came home from Dubai. Had I I would not have bought Choc covered dates but natural ones as I understand diabetics can eat. But this is a great recipe. Thanks for that.

  27. This recipe sounds recipe sounds amazing!

  28. Good ideas

  29. Love to try these easy recipes.

  30. Very educative

  31. Cant wait to make thank youn

  32. Grear to see these fast healthy recipes

  33. I had a wonderful experience making these cookies, the only downside being their severe lack of flavor. 

  34. Thank you I have granddaughter’s and they will enjoy your no bake recipes

  35. Thank you.

  36. I have not tried them yet?

  37. I need to try it because I love peanut butter cookies??

  38. Great recipe! Love dates? Pls keep sharing your healthy recipes!

  39. If I already have pureed dates left over from another recipe, would it still be 1 cup of the puree??

    • No, it would be best if you use a scale if you are using already pureed dates. 1 cup of dates before puree will not equal 1 cup of pureed dates.

  40. Would like to be in better health

  41. Absolutely brilliant idea with two of my favourite ingredients. Thanks. I will definitely try this recipe

  42. I rolled them in unsweetened shredded coconut. Perfect natural sweet for my Daniel fast. Thank you!!

  43. ThankYou

  44. Love your Peanut butter cookies

  45. Gonna try today.

  46. Can’t wait to try

  47. it’s best thing to do with my grandkids show them how to cook.

  48. Could substitute the peanuts for almonds or another nut?

  49. Can almond butter be substituted for peanut butter?

  50. Do you have any sugar free recipes for diabetics? The peanut butter and dates recipe sounds wonderful. Have you made 2ingredients fudge? Sugar free cake icing and all natural peanut butter. Thanks for letting me be a part of this group.

  51. Can’t wait to try the two ingredient peanut butter cookies they look healthy and delicious I’m so excited

  52. Its nice to read and do the cookies without baking its happy to know that its a healthy food we serve

  53. This is good

  54. Can hardly wait for the recipes you will be sendibg.

  55. Excellent
    Want to learn cookie baking

  56. Great options for people with high cholesterol and diabetes

  57. Healthy cooking, wonder about the taste

  58. I want this Recipe for banana oatmeal and something ? cookies. How do I get it?

  59. Nice.

  60. I’m going to try my bannacookies 

  61. Just Awesome Looks Good Will Make them Thank You.

  62. Just Awesome And Easy,Yummy indeed.

  63. These cookies are really delicious !
     I added chocolate chips , to mine .
    They have alittle sugar ,but are great ??

  64. Just made the peanut butter cookies and they look delicious and my house smell good too

  65. The recipe is cool specially since I am a diabetic