Step 1- Make the dough. In a medium mixing bowl, combine the peanut butter with the maple syrup.
Step 2- Chill. Cover the bowl and freeze for 45 minutes or refrigerate for 2 hours.
Step 3- Shape. Roll out the dough balls by hand onto parchment paper, then press each with a fork to make a criss-cross pattern.
Step 4- Bake for 10–12 minutes until edges are golden. Cool completely before removing from the baking sheet.
Arman’s recipe tips
- Swap the nut butter. If you don’t have peanut butter, you can use a different nut butter, like cashew butter or almond butter. For a nut-free version, use tahini or sunflower seed butter.
- Thicken the dough. I’ve noticed that depending on the type of peanut butter I’m using, sometimes the dough is too thin. If this happens to you, add a few tablespoons of powdered sugar, just enough to thicken the dough.
- Lightly oil your hands or use a cookie scoop. Since these cookies do not contain leavening agents or flour, the dough will be very sticky, so add some oil to your hands before shaping the cookie dough balls.
- Let them cool completely. These cookies are very delicate, and if you try to move them or pick them up while they’re still warm, they’ll crumble and fall apart.
- Add some mix-ins. Like chocolate chips, chopped peanuts, toasted coconut, or a drop of strawberry jam for a PB&J flavor combo.
More 2 ingredient desserts to try
If you tried this 2 ingredient peanut butter cookies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Ingredients 1x2x3x
- ▢1 cup peanut butter
- ▢1/3 cup maple syrup * See notes
Instructions
- In a large mixing bowl, combine the peanut butter with the maple syrup until combined. Cover the bowl and freeze for 45 minutes or refrigerate for two hours.
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- Remove the chilled cookie dough from the freezer or fridge. Using your hands, roll out balls of cookie dough and place them onto the parchment paper. Press each cookie dough ball down into a cookie shape. Use a fork to do a crisscross pattern on each side.
- Bake the cookies for 10-12 minutes or until the edges look golden brown.
- Remove the cookies from the oven and let them cool completely before carefully removing from the baking sheet.
Notes
TO STORE: Cookies will keep at room temperature, covered, for up to 1 week. If you’d like them to keep longer, cover them and place them in the refrigerator for up to 4 weeks.
TO FREEZE: Place leftover cookies in a shallow container and store them in the freezer for up to 6 months. Avoid using a ziplock bag as they are prone to breaking apart.
Nutrition
Serving: 1servingCalories: 143kcalCarbohydrates: 12gProtein: 5gFat: 11gSodium: 101mgPotassium: 150mgFiber: 1gCalcium: 16mgIron: 1mgNET CARBS: 11g
