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
my boyfriend will get angry if i make single serving cookies – especially these peanut butter ones! I will definately have to quadruple the recipe in order to have a single serving for myself.
i also like to bake/cook in bulk and freeze. i actually just made about 30 blueberry pancakes last night and froze them for quick and easy breakfasts. (with freshly picked blueberries!! 🙂 )
Hahaha it sounds like we’d be very good friends in real life! Or maybe that is just wishful thinking on my part, because I’d love for someone to make me 30 pancakes for my freezer ;).
That looks AMAZING! I am so excited to try all of your recipes! It looks like I don’t have many of the ingredients though. Is there a basic ingredient list you would recommend to get me started?
Thanks!!
Julia
Hmmm… I try to use very basic ingredients (i.e. not so many hard-to-find flours or obscure ingredients). For baking you definitely should have the following on hand:
1. baking soda
2. baking powder
3. salt
4. nondairy milk
5. cocoa powder
6. oats
And a lot (but not all) of my recipes also call for: chocolate, ww pastry flour or spelt flour, bananas, nut butter, unrefined coconut oil, Artisana coconut butter, and the fudge babies call for dates.
These cookies look so very good! I am often cooking for myself because I live alone, which I why I love all of your single serving recipes!
Oh, and as far as what to dip into the brownie batter dip….I can attest to the fact that a spoon works really, really well for the blondie batter. Not that I have ever eaten it with a spoon out of the blender. 🙂
I usually don’t even bother with a spoon when I’m making things in a blender. That’s what a tongue is for ;).
Katie, you’re a genius! My only complaint about Peanut Butter Cookies is that I can’t stop after one serving – problem solved! Thank you 🙂
This looks fabulous! Peanut Butter Cookies are one of my all-time favorites! 🙂
Yum! I love all your single lady recipes. You should combine them all into a single lady cookbook! I’m so not kidding. You should do that. I know a great publisher… 🙂
As for cooking solo, I only cook for me! I live my with boyfriend of 7 years, but he’s not vegan. And we have different work schedules. So we fend for ourselves….plus, I kind of hate sharing.
I’m working on a cookbook (that I haven’t really talked about yet b/c I don’t want 2 jinx it!)… but maybe a follow-up cookbook should be the single-lady one. LOL I have to get moving and finish the first one first!
P.S. Still anxiously awaiting YOUR book! 😉
P.S. I hate sharing too! Sharing is NOT caring when there’s chocolate involved!
Oh yum. I’ll be trying these. My boyfriend is allergic to peanuts, so a single serving recipe is perfect for me!!
Oh Katie, I cannot catch up with all of your posts all at once since I’ve been on vaca because I may drown in my drool!
These look amazing and maple syrup would be the perfect sweetner for ’em too – maple + peanut butter = a match made in heaven (or CCK Kitch!)
Oh goodness yes! I love maple-pb sandwiches. Much yummier than pbj… especially on an english muffin!
I like making small batches of things because I prefer things fresh. Plus then I can try a million different recipes at once and not overload my stomach or my limited-space fridge/freezer.
mmm these look so good. I am deff making some tonight. I love your single lady recipees because it stops me from eating all 30 cookies 🙂
I always cook for myself and the hubby cooks for him and the kiddies since they like their meat…when it comes to baking though I usually bake for everyone (using lots of your recipees) and they love it
🙂 🙂 🙂 that makes me smile so much!