2 ingredient peanut butter cookies using creamy peanut butter and powdered sugar makes easy, simple, eggless homemade peanut butter cookies without brown sugar or milk (dairy free vegan cookies) that are super soft and fudge like in texture!
If you are looking for an easy, delicious but crunchy and chewy textured peanut butter cookies, try this 4 ingredient peanut butter chocolate chip cookies made with self rising flour and semi sweet chocolate chips.
More easy delicious cookie recipes include milk cookies, self rising flour chocolate chip cookies without brown sugar, eggless cut out sugar cookies for Christmas, sprinkle sugar cookies, chocolate crinkle cookies, eggless m&m cookies, easy cut out Christmas sugar cookies with sprinkles and more!
Vegan Dairy Free 2 Ingredient Peanut Butter Cookies:
This is a simple, easy, soft peanut butter cookie recipe using just creamy peanut butter and powdered sugar and so it is eggless, dairy free, vegan peanut butter cookies great for a quick dairy free protein rich treat or snack!
This 2 ingredient peanut butter cookies uses powdered sugar which contains some cornstarch in it so they may not be flourless but pure cornstarch is usually gluten free.
So if the powdered sugar that you use has pure cornstarch it must be gluten free (though whether it contains gluten can actually depend on the ingredients that you use, so make sure to check the labels of the peanut butter and powdered sugar you are using if you are concerned about gluten).
So here is how you can make easy, delicious, soft dairy free and vegan 2 ingredient peanut butter cookies without eggs or brown sugar.
To make easy, soft and delicious dairy free 2 ingredient peanut butter without brown sugar, we use the following ingredients.
ingredients used:
creamy peanut butter 1 cup
powdered sugar ¾ cup
Step by step instructions
Place the creamy peanut butter in a large bowl.
Add the powdered sugar and mix well using a spoon or spatula so the peanut butter and powdered sugar are combined well.
Knead well using your hands to form the peanut butter cookie dough.
Chill the prepared the cookie dough in refrigerator for a couple of hours.
To bake the cookies:
Preheat oven to 375 degree Fahrenheit.
Prepare a baking sheet lined with parchment paper or foil.
Make small balls out of cookie dough (you may apply little oil in your palms if you feel the dough is sticky to handle) and place them in the baking sheet. Make sure to leave enough space between the cookie dough balls.
Using a fork, press the dough balls and make criss cross patterns on top (this basically helps the cookies to flatten easily). These peanut butter cookies don't spread on their own as they bake so it's important you flatten them out before baking.
Place the baking sheet in the preheated oven and bake for 12 to 15 minutes until the cookies are beginning to brown on the sides.
Once the cookies are baked, immediately transfer the baking sheet from the hot oven and allow the cookies to cool down (they are too hot at this point and can cause burn if touched, so make sure not to touch the cookies before they cool down).
The cookies will harden in texture as they cool down. For best results, once the cookies are almost room temperature, place them in the refrigerator and chill for another 30 minutes which will help them to nicely firm up.
These 2 ingredient peanut butter cookies are super soft and fudge like in texture.
Enjoy the cookies with a cup of warm milk, hot tea or coffee as you like!
easy recipes using peanut butter:
peanut butter milkshake without ice cream
peanut butter oatmeal porridge
chocolate peanut butter milkshake
chocolate avocado peanut butter pudding smoothie
Below you can get the recipe for dairy free, vegan 2 ingredient peanut butter cookies in detail.
2 Ingredient Peanut Butter Cookies (No Eggs Or Brown Sugar, Dairy Free)
Ingredients
- 1 cup creamy peanut butter
- ¾ cup powdered sugar
Instructions
- Place the creamy peanut butter in a large bowl.
- Add the powdered sugar and mix well using a spoon or spatula so the peanut butter and powdered sugar are combined well.
- Knead well using your hands to form the peanut butter cookie dough.
- Chill the prepared the cookie dough in refrigerator for a couple of hours.
- Preheat oven to 375 degree Fahrenheit.
- Prepare a baking sheet lined with parchment paper or foil.
- Make small balls out of cookie dough (you may apply little oil in your palms if you feel the dough is sticky to handle) and place them in the baking sheet. Make sure to leave enough space between the cookie dough balls.
- Using a fork, press the dough balls and make criss cross patterns on top (this basically helps the cookies to flatten easily). These peanut butter cookies don't spread on their own as they bake so it's important you flatten them out before baking.
- Place the baking sheet in the preheated oven and bake for 12 to 15 minutes until the cookies are beginning to brown on the sides.
- Once the cookies are baked, immediately transfer the baking sheet from the hot oven and allow the cookies to cool down (they are too hot at this point and can cause burn if touched, so make sure not to touch the cookies before they cool down).
- The cookies will harden in texture as they cool down. For best results, once the cookies are almost room temperature, place them in the refrigerator and chill for another 30 minutes which will help them to nicely firm up.
- These 2 ingredient peanut butter cookies are super soft and fudge like in texture.
- Enjoy the cookies with a cup of warm milk, hot tea or coffee as you like!
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