This single peanut butter cookie recipe will satisfy your strongest peanut butter cookie cravings without sharing!
Simple single-serve cookie recipe
Want to chew peanut butter cookies?
A simple recipe that only makes a soft homemade peanut butter cookie, does not require any eggs, and can be stirred in just ten minutes?
Whether you live alone or don’t want to seduce the whole batch of cookies at all, this single peanut butter cookie is the perfect answer.
Also make these peanut butter truffles
Single peanut butter biscuit ingredients
The recipe calls for optional ingredients such as peanut butter, pure vanilla extract, flour, baking soda, salt, sweetener of choice, milk of choice, and chocolate chips or chopped peanuts.
The flours that work include spelling, white, whole wheat pastry, oats (my favorite) and keto versions of almond flour. I don’t recommend coconut flour here.
You can use any universal liquid or granular sweetener, including pure maple syrup, agave, honey (not vegetarian), brown sugar, white sugar, coconut sugar or granular red thro content or xylitol for sugar-free cookies.
Liquid sweeteners produce more cakey cookies, while cookies made with granulated sugar have a more chewy texture.
Almond butter, cashew butter, macadamia butter or nut-free sunflower seed butter are all peanut-free alternatives.
*For larger foods, make vegan peanut butter cookies
Step by step recipe video
How to Make Peanut Butter Cookies
Preheat the oven or oven to 350 degrees Fahrenheit.
If using natural peanut butter in the refrigerator, let sit for a few hours, or heat it gently until it is soft and easy to stir.
Whisk together flour, salt, baking soda, optional chopped peanuts and granulated sugar (if used). Then mix the peanut butter, vanilla extract, milk of choice, and any liquid sweetener you may use.
If using dry sugar instead of liquid sugar, add a little milk slowly to get the peanut butter cookie dough texture.
Form one or two smaller cookie shapes. Place on a cookie tray and bake for seven minutes. After this time, they should seem a bit inadequate. Cool before processing, during which time the cookies will be very firm.
Some readers have reported success in the microwave, but I haven’t tried it here yet. I do have a chocolate chip recipe for microwave cookies if you prefer.
Store leftovers
The best and worst part about making a cookie is that there is no way leftovers.
However, if you want to save time and combine all the peanut butter cookie ingredients together the night before, you can store unbaked cookie dough balls in a lid container in the refrigerator or refrigerator until ready to use.
Or, if you have more willpower than me, bake cookies ahead of time. Then, let it cool and enjoy the next day or freeze in an airtight container for two months.
This recipe is based on this single protein cookie.
- 2 Spoon flour Or almond meal
- 1 1/2 tablespoon Peanut butter or allergy-friendly child
- 1/16 TSP baking soda
- 1/16 TSP Salt
- 1/4 TSP Pure vanilla extract
- 1 1/2 tablespoon Selected liquid or granular sweetener
- 1 TSP Choose or water for milk
- Optional chocolate chips, chopped peanuts
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The working flour and sweetener are listed above. If you use liquid sweetener, the results will be even more cakey. If you use granulated sugar, the cookies will be more chewy.Preheat the oven or oven to 350 f. Mix dry ingredients. Stir the wet ingredients. If using a granular sweetener, add extra milk as needed to achieve the cookie dough texture. Mix well and form one or two cookies. Flatten the cookies shape and bake for 7 minutes. Cool before processing as it will be hard when cooled. The reader also reported the success of the microwave, but I haven’t tried it.Check out nutrition facts
Easier Peanut Butter Ideas
Peanut Butter Brownies
Keto Peanut Butter Cookies
Vegetarian Ramen Noodles
Peanut Butter Muffins
3 ingredients peanut butter balls
Banana Oatmeal Cookies
Healthy Girl Scout Cookies Tagalongs
