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
These…. are….the…..BEST!!!!!!! They literally melted in my mouth, and they were light and buttery, even without the butter!!!! I actually added in a little bit of coconut oil and used smashed bananas instead of applesauce. I think my real mistake was using baking powder instead of b-so. I scooped out the baking powder and added the baking soda, but of course some of the baking powder was left behind and gave the cookie THE most amazing texture. I microwaved them on a plate for about 40 seconds and scooped them right from the microwave to my mouth- sooooooooooooooooooo dreamy!!!!! They were more like tiny cakes then cookies, though, but hey- I like cake too!!!
SOO delicious!! To make them lower calorie I used PB2 (powdered peanut butter) instead of normal peanut butter. I also didn’t have any applesauce so I used a tablespoon of mashed up banana instead and they turned out great! Personally I think they’re better with out chocolate chips because that way you get more of the peanut butter flavor. yum!
I love this recipe! I watch my husband’s 5 year old sister during the day, and she needs a lot of hands on activities to keep her from getting too rowdy. I wanted to bake with her, but she doesn’t have the attention span for a full recipe. She loved making these cookies with me! I used xylitol because she’s sensitive to sugar, oil because she’ allergic to apples (although I’d like to try mashed banana subbed for applesauce). I eat gluten free, so I used some quinoa flour instead of wheat. Oh, and I used SunButter instead of PB.
I really love how versatile your recipes are, and how readers comment with their alterations. Commenting here makes me feel like I just joined a giant baking think tank! Keep doing what you do; I love browsing your recipes.
Nutrition facts for these?
These are so wonderful! I just made these as I was having a craving for some yummy peanut butter cookies. I didn’t have any apple sauce so I subbed in some egg re-placer (about 1/16 tsp). This did make the cookies more dry which is OK because you can always add some more agave!
Just made this in the microwave! Followed the recipe as is but used a packet of Truvia instead of Agave and added a bit more applesauce. Microwaved on a plate for about 60 seconds….delicious! It did come out a bit dry, next time I will microwave only about 45 seconds. Soooo yummy!
Oh my gosh, I just made this and added a handful of dairy free choc chips and I am pretty sure I just died and went to dessert heaven. This is AWESOME. Thank you!
I made it with Dove peanut butter promises…so good! 60 seconds in the microwave for fluffy goodness.
These are so yummy a total favorite of mine! Thank you Katie!
Katie,
I just took these cookies out of the oven and they look and smell soooo good! I had to leave a comment because I’ve been trying a lot of your recipes over the past 2 months and they are so simple yet so delicious, it’s amazing. You are such a life (and time) saver! I usually always have the ingredients on hand which is what makes me love your blog even more, that you use such basic-looking recipes but you end up with surprisingly delicious results. Keep up the great work (: You’ve definitely found a new follower in me!