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
I just made these today and they were delicious! I tripled the recipe and it made 11 small cookies – just enough to share with 2 friends who were over! I changed the recipe up a little because i didn’t have any apple sauce, and i also added some dark chocolate. I love that most of your recipes allow for, or even provide suggestions for, substitue ingredients, Thank you for sharing your recipes with us 🙂
My favorite part of blogging is when someone actually tries one of the things I’ve posted. Thank YOU! 🙂
I always cook for me, my hubby, and our daughter. I love your blog. My daughter has a severe egg allergy, and it’s awesome that every single recipe on here is safe for her! 🙂 I made her your chocolate cake with tofu chocolate pie for frosting for her birthday last month – I think she liked the tofu chocolate pie more than the cake, lol, but since there was extra left over after frosting, and it was pretty healthy, I had no problem giving her that for dessert every night that week. 🙂
Today I just got home from a two day business trip, and my hubby and daughter were both exhausted and off to bed already, so it’s just me. So I made cookies…for me… unheard of! And it was awesome! =) Thanks for the recipe!
Just made these in the microwave… good…very crumbly. I ended up using them to top yogurt rather than eat as a cookie. I’ll have to not be lazy and use the oven next time because anything peanut butter and healthy is a win-win
EXACTLY what I was looking for:) Thank YOU!
I just made these cookies, and they are so good! Like you, I don’t have much of a sweet tooth, so I reduced the sweetener to 1/2 Tbsp and it was perfect. Thanks for sharing the recipe!
I just made these and the dough was delicious!! However, they tasted a little too unsweet/dry once I baked them – any suggestions? I used syrup instead of sugar – I only had light syrup on hand so maybe it needs to be pure maple?
Yes, pure.
Wonderful! I microwaved it in the bowl that I mixed it in for about 25 seconds on high. It was super soft and crumbly, almost as good as the peanut butter cookies I usually make 🙂
I don’t know if someone already commented.. But I tried microwaving them today.. Delicious. Wow. They were sort of a shortcake consistency? I don’t know.. They were amazing.
I also used Splenda.. So I don’t know if that’s a factor.. But it was tasty none the less
What is the estimated calories per cookie for the Single Serving PB cookies? I really enjoy them, especially when I add a few dark chocolate pieces, YUMMY!
275 (or 135 if you make the above recipe into 2 cookies)
These are really tasty! I doubled the recipe and made two cookies. They were HUGE and took 20 minutes to cook! Very cakey, but in a good way!