This single serving peanut butter cookie recipe will satisfy your strongest peanut butter cookie cravings, and there’s no need to share!
Easy single serving cookie recipe
Want a chewy peanut butter cookie?
What about an easy recipe that makes just one soft homemade peanut butter cookie, doesn’t require any eggs, and can be whipped up in just ten minutes flat?
Whether you live alone or simply do not want the temptation of an entire batch of cookies, this single serving peanut butter cookie is the perfect answer.
Also make these Peanut Butter Truffles
Single serving peanut butter cookie ingredients
The recipe calls for peanut butter, pure vanilla extract, flour, baking soda, salt, sweetener of choice, milk of choice, and optional ingredients like chocolate chips or chopped peanuts.
Flours that work include spelt, white, whole wheat pastry, oat (my favorite), and almond flour for a keto version. I do not recommend coconut flour here.
You can use any all purpose liquid or granulated sweetener, including pure maple syrup, agave, honey (not for vegans), brown sugar, white sugar, coconut sugar, or granulated erythritol or xylitol for a sugar free cookie.
Liquid sweeteners yield a more cakey cookie, while cookies made with granulated sugar have a more chewy texture.
Almond butter, cashew butter, macadamia nut butter, or nut free sunflower butter all work as peanut free alternatives.
*For a larger serving, make Vegan Peanut Butter Cookies
Step by step recipe video
How to make a peanut butter cookie for one
Preheat an oven or toaster oven to 350 degrees Fahrenheit.
If using natural peanut butter from the refrigerator, either let it sit out for a few hours or gently warm it until soft and easily stir-able.
Stir together the flour, salt, baking soda, optional chopped peanuts, and granulated sugar (if using). Then mix in the peanut butter, vanilla extract, milk of choice, and any liquid sweetener you might be using.
If using a dry sugar instead of a liquid one, slowly add in just a little extra milk to achieve a peanut butter cookie dough texture.
Form into one large cookie or two smaller cookie shapes. Place on a cookie tray, and bake for seven minutes. They should look a little underdone after this time. Let cool before handling, during which time the cookies will firm up considerably.
A few readers have reported success in a microwave, but I have not tried it yet here. If you prefer, I do have a chocolate chip recipe for Microwave Cookies.
Storing leftovers
The best and worst part about making a single serving cookie is that there are not likely to be any leftovers.
However, if you wish to save time and combine all of the peanut butter cookie ingredients the night before, you can store the unbaked cookie dough ball in a covered container in the fridge or freezer until ready to use.
Or if you have more willpower than I do, bake the cookie ahead of time. Then let it cool before enjoying the next day or freezing in an airtight container to enjoy within two months.
The recipe was adapted from this Single Serving Protein Cookie.
Single Serving Peanut Butter Cookie
Ingredients
- 2 tbsp flour or almond meal
- 1 1/2 tbsp peanut butter or allergy friendly sub
- 1/16 tsp baking soda
- 1/16 tsp salt
- 1/4 tsp pure vanilla extract
- 1 1/2 tbsp liquid or granulated sweetener of choice
- 1 tsp milk of choice or water
- optional chocolate chips, chopped peanuts
InstructionsÂ
- Flours and sweeteners that work are listed above in this post. If you use liquid sweetener, the results will be more cakey. If you use granulated sugar, the cookie will be more chewy.Preheat an oven or toaster oven to 350 F. If not soft, gently warm peanut butter until easily stir-able. Mix dry ingredients. Stir in wet ingredients. If using granulated sweetener, add extra milk of choice as needed to achieve a cookie dough texture. Mix well and form into one or two cookies. Flatten into cookie shapes and bake for 7 minutes. Let cool before handling, because it firms up as it cools. Readers have also reported success in a microwave, but I have not tried.View Nutrition Facts
Video
Notes
More Easy Peanut Butter Ideas
3 Ingredient Peanut Butter Balls
So I doubled the recipe and made them along with dinner as a surprise for my family! However… they accidentally came out looking a little… toasted instead of the beautiful all over 1 color yours did. We’ve made the regular not-so-healthy PB cookies before and I just wanted to do something nice :/ I ended up scrapping the first batch and made another while the fam was finishing up eating dinner. I do recommend making them closer to eating time so they are nice, warm, oh-so soft… *drools*
Lol anyway thank you so so much for the recipe!
Thank you for thinking about those of us who live alone but still crave cookies. I have a double batch in the oven and can’t wait to indulge.
I doubled the recipe just so I could have leftovers. I used the sugars because I’m a fan of crunch and they are excellent. Thank you!
Dear katie, would it be possible
To replabe the pb for tahine or coconut or macadamia butter. In brazil it is difficult to find pb. Many thanks
Dear katie could i use coconut butter or tahine instead of pb? Iam intolerabt to peanut. Thanks
No on coconut, but why not tahini?
Omg freaking amazing!! I don’t know what or how it happened but I doubled the recipe and ended up with 20 Cookies!!! ??? But they were amazing!!! I subbed the egg for 2 teaspoons of Flaxseed Eggs and they came out amazing. Still don’t know how I ended up with 20 Cookies but I’m not complaining here. They got eaten up quickly too….. don’t judge me! ?
I just made these and it was perfect to satisfy my sweets craving since my husband is crazy and doesn’t care for sweets. I used oil instead of applesauce because I had all the other ingredients and didn’t want to make a trip to the store just for applesauce. I loved it without the applesauce but will have to try again when I buy applesauce so I can compare. Thank so much for sharing this recipe!
Love the picture!!
Any free recipes for toaster oven
This has become a go-to dessert recipe for me! I ADORE it! Add in some chocolate chips and yummm!
YUM! This is amazing! And, it’s a quick dish to make for a snack for one! It’s also not super unhealthy, thanks!
I just did it, one single serving big cookie filled with chocolate chips. I did not expected it to be that good. Loved it, and probably the best peanut butter cookie I had.
Thank you!
Thank you so much for making it!
I actually just bookmarked this recipe two days ago because it needs to be updated into a recipe box and get some new pictures. So I will be making it again soon too 🙂
(Katie)
Love peanut butter!! Love your protein cookie 🤤. So even with the fact I just had jaw surgery -I took the half hour to enjoy!
Thinking good thoughts for your recovery!
I made them today. They are good, but I definitely prefer one of your other peanut butter cookie recipes.
this was the first time I tried this recipe. although it tastes great, it crumpled and fell apart when I tried to lift it from the baking sheet after testing for 2 minutes
Hi, what specific ingredients did you use? You might also have to wait a few more minutes, as cookies firm up considerably while they cool 🙂
I was trying to ask for any suggestions as to what I did wrong for the next time I try this? it posted before I finished. thank you