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 didn’t see any posts that addressed the possibility of zapping the cookies in the microwave so I thought I would add that I tried it and it worked great for me. It took 45 seconds in mine (not sure how many watts- sorry) for one big cookie, so you may need to adjust the time if you make multiple smaller cookies.
I stumbled upon your blog when I was googling healthy desserts for 1:) I decided to make Pb cookies but lo behold,I didn’t have Apple sauce.instead I made with ww flour & subbed yogurt & to my surprise it turned out exactly the same way shown in your pics & tasted good too
Just tried this recipe this morning. I had Smart Balance Crunchy peanut butter in the house and thought it would be great with the peanut bits in there. I also used regular sugar and brown sugar combo. I like a cookie on the chewy side.
Tried one just now still slightly warm-O M G!!! Absolutely delicious! I was skeptical but the dough tasted really good! I doubled the single lady recipe just in case they turned out really good, and now I am so glad. Will always try to have peanut butter and unsweetened applesauce in the house now! I am going to try the maple sugar version next to compare. SO GOOD!!!! Thanks Katie!
The recipe didn’t tell how long to cook the cookie
Hi! I have really wanted to make this but I can’t see any nutrition facts! Do you know how many calories are in this cookie?
what are the nutrition facts for these?
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