These peanut butter cookies are just 2 ingredients and healthier than regular peanut butter cookies. They don’t contain any flour, refined sugar, eggs or dairy butter. The cookies store well and are great for a snack or dessert.
These peanut butter cookies are very popular in my house right now. I love snacking on one of these when I’m hungry and craving something just a little bit sweet. Even my husband who usually isn’t a fan of my healthier recipes has been snacking on these cookies.
Ingredients
- Peanut Butter
- Honey
Peanut butter: This recipe uses natural unsweetened peanut butter. This is peanut butter that has no added oils. The only ingredients listed should be peanuts and salt. This recipe will not work with regular peanut butter or peanut butter with added oils. Peanut butter can be substituted with unsweetened natural almond butter.
Honey: Honey is used to provide a little bit of sweetness and help bind the cookie dough. If you need a substitute for honey, I have a version that uses pure maple syrup.
How to Make Peanut Butter Cookies
The peanut butter and honey are mixed together until the honey is fully incorporated. The dough is refrigerated to help it firm up. It will not firm up that much, but should be just firm enough so that you can scoop and release the dough onto your lined baking sheet.
If desired, you can add a criss-cross pattern on the surface using the back of a fork. The cookies need only about 8 minutes to bake.
Cookie Texture
These cookies have a firm exterior. They will crumble and melt in your mouth when you eat them. The cookies are a little delicate because they don’t contain flour or eggs but they are sturdy enough to eat like a regular cookie.
More Peanut Butter Recipes
- 2 Ingredient No Bake Peanut Butter Cookies
- 3 Ingredient Peanut Butter Oatmeal Cookies
- 2 Ingredient No Bake Peanut Butter Brownies
2 Ingredient Peanut Butter Honey Cookies
Ingredients
- 1/2 cup (128 g) unsweetened natural peanut butter
- 2 tbsp (30 ml) honey
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or silicone baking mat.
- Add peanut butter and honey into a large mixing bowl. Stir with a spatula until the honey is completely incorporated into the peanut butter. Your mixture should become slightly thicker after mixing in the honey. Place your mixing bowl into the fridge and refrigerate the dough for about 20-30 minutes. The dough will turn slightly firmer when refrigerated. It will not be as firm as regular dough but it will be firm and thick enough for you to scoop out with a cookie scoop.
- Using a 1 tbsp cookie scoop, scoop dough and place onto a prepared cookie sheet, spacing the dough balls about 2 inches apart. Press down on each dough ball with the back of a metal spoon so that it forms a thick round disk. If desired you can make a criss-cross pattern with the back of a fork. It is a little tricky because the dough is so sticky. I recommend slightly wetting the fork so that the dough doesn't stick as much to it.
- Bake cookies about 8-9 minutes. When the cookies are done, they should be lightly brown around the edges and the surface should look done. Watch the oven closely during the last few minutes of baking because the cookies can overcook easily. Let cookies fully cool on cookie sheet before removing.
Notes
- Make sure to use natural peanut butter that has no added oils. This recipe will not work the same with regular peanut butter.
Nutrition
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 anyone notice theirs just melted? What did I do wrong ?
Did you use peanut butter with added oil?
Awesome easy recipes
thank you!
Thank you
You’re welcome!
I lived in Germany nearly 10 yrs. The first thing I was introduced to was German peanut butter cookies. It was originally made with Nutella but Ameriican. Children did not likee it . It is 2 cups smooth peanut butter, 1/4 cup of sugar, 1 egg lightly beaten. Mix together with a spoon. Place by tablespoons on a greased cookie sheet or use parchemment. DO NOT FLATTEN. BBake at 350 for 15 to. 20 minn.
We hope you try this recipe!
Hi, will this recipe, peanut butter 2 ingredients cookie, work with almond butter?
yes