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
Instructions
- 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 LOVE these! I love peanut butter almost as much as chocolate 😉
LOL glad you said “almost” 😉
I made these last night (twice actually!) I used almond butter and maple syrup and they were AWESOME… so awesome that I made a second cookie. The second cookie though I used only 1 TBS of maple syrup because I didn’t think it needed anymore.
I love the single serving recipes, although I typically try to stay away from flour so I may retry this another day using oat flour.
I am so excited you made them!! 🙂 🙂
I microwaved them, and it worked, but I had to eat it with a spoon…
I replaces the applesauce with strawberry-jelly, because I hadn’t applesauce. Hmmm!
Oh wow, that sounds like a pb&j in cookie form!
I’ll defiantly try this cookie recipe. 🙂 It looks absolutely delicious. I might eat them with some smashberry jam!
Unfortunately, I typically just cook for myself. My sister and my parents aren’t vegans, and it’s single-lady baking for me at the moment, if you know what I mean.
But I love making single-lady cupcakes on a Friday night curled up watching a movie. It also makes me feel better that get to eat a good single-lady cookie, with my single-lady status, so it’s all good. 🙂
Whoops, all the movie watching has gone to my brain. So scratch defiantly and change it to definitely. 🙂 Haha.
Has anyone tried gluten free versions of the single lady recipes??? I generally tend to bake with coconut flour… do you think this would work??
Coconut flour is crumbly, and it won’t work well for baking on its own. Maybe try a gf mix? Or maybe even oat flour? If you do try something that works, I’d love to know! (I do know that other commenters have ahd success with pre-packaged gf mixes with these cupcakes.)
Katie I know you’re not a huge fan of non-fat recipes but I cut out the nut butter in this (I don’t like peanut butter – I know I’m sorry!) and added extra apple sauce and a bit of mashed banana and they turned out yummy, kind of like a pancake – cookie hybrid!
I’ve been looking for a single serving cookie recipe, I hate when I make up a batch and most go to waste 🙁
Anyway these were delish, thank you!
These are my new favorite cookies. (Maybe even more than the chocolate chip oat flour cookies… gasp!) Made them again today and once again marveled at how the peanut butter-maple syrup combination works so well together (especially when I licked them both off the tablespoon at the end!) and how ridiculously soft and chewy these cookies are. Made this with whole wheat flour and it turned out wonderful 🙂 I think maybe next time I’ll try spreading some chocolate-coconut butter on top… but till then, off to just eat some of that out of the jar. 😀
This is the first recipe I’ve tried off your website and the result was amazing! (I doubled the recipe and added chocolate chips.)
1. I’m not vegan but my family’s vegetarian, and some family members also don’t eat eggs.
2. I don’t bake with eggs too often anyway, so I never happen to have them in my fridge.
I’ve been looking for eggless dessert recipes that don’t yield too much food–thank you for filling this void! I’ve pinned many more of recipes and I can’t wait to try them all!
can’t wait to try this in the microwave! do you have any idea as to how long i should microwave it?
Sorry, I’ve not tried it in a microwave.
baking these with your new nutella 🙂
Oh my goodness! Please please let me know how they turn out! 🙂