Delicious peanut butter cookie in a mug made with easy ingredients. Gluten free, dairy free, refined sugar free. This mug cake recipe will be your new favorite!
This peanut butter cookie mug cake is all things delicious.
While I wouldn’t stretch and call this healthy, it is gluten free, dairy free, and refined sugar free.
In my book that makes for a much healthier indulgence than something packed full of super processed ingredients with excessive sugar.
After the huge hit that was my Gluten Free Chocolate Mug Cake, I wanted to play around some and create more mug cakes!
Mug cakes are so fun to make and only take around 5 minutes.
How to make a peanut butter cookie in a mug
First, melt peanut butter in a large microwave safe mug for 30 seconds.
This will make it easier to mix with the other ingredients.
Add the applesauce, maple syrup, oat flour, coconut flour, rolled oats, baking powder, egg, vanilla, salt, and almond milk to the mug.
Stir well with a fork until totally combined.
Microwave for 2 – 4 minutes, in 30 second increments, until the top is no longer squishy.
The cook time will vary based on the size of your mug, as this is one big peanut butter cookie cake!
It’s so big in fact that I always split it with my husband and it is still a generous portion.
This recipe is made using healthier ingredients, but it’s definitely an indulgence.
I love serving mine drizzled with chocolate sauce and topped with a scoop of ice cream.
If you want to keep it dairy free, simply use your favorite dairy free chocolate sauce and ice cream!
I love dessert, so if I’m going to treat myself, I use healthier substitutions.
This dessert is so rich and decadent and worth every single bite.
All you need is less than 10 minutes to have a homemade peanut butter cookie in a mug!
It took me 3 tries to get this recipe just right.
The first time it was a bit too dry, but the flavor was still awesome and we ate it with ice cream.
The second time it was not quite cake-y enough.
The third time I finally got it right! This cake tastes like a rich peanut butter cookie.
I have made it many times since then and it comes out delicious every time!
Not only is it delicious, but it’s also gluten free, dairy free, and refined sugar free!
The last time we ate this, I drizzled some dairy free chocolate syrup on top and enjoyed it with almond milk vanilla ice cream.
It was insanely good, like eating a healthy reese’s cake almost.
If you love peanut butter cookies, you’ve got to try this one!
Mug Cake Recipes
Hungry for more? Here are our favorite mug cake recipes!
- Gluten Free Chocolate Mug Cake
- Magic Protein Mug Cake
- Pumpkin Chocolate Chip Mug Cake
- Double Chocolate Zucchini Bread Mug Cake
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peanut butter cookie mug cake recipe
Peanut Butter Cookie In A Mug
Easy and delicious gluten free dairy free peanut butter cookie in a mug.
Ingredients
- 1/2 cup creamy peanut butter
- 2 tablespoons applesauce
- 2 tablespoons pure maple syrup
- 1 1/2 tablespoons gluten free oat flour
- 1/2 teaspoon coconut flour
- 1 tablespoon rolled oats
- 1/4 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 tablespoon unsweetened vanilla almond milk
Instructions
- Melt peanut butter in a large microwave safe mug for 30 seconds
- Add remaining ingredients and mix with a fork very well until combined
- Microwave for 2 - 4 minutes, until the top is no longer doughy.
- Serve topped with dairy free chocolate sauce and ice cream
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 514Total Fat: 35gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 93mgSodium: 534mgCarbohydrates: 37gFiber: 5gSugar: 19gProtein: 18g
cathy Foster
Thursday 20th of June 2019
What size mug do you use?
Joy Shull
Friday 21st of June 2019
A large microwave safe coffee mug
Jess
Monday 12th of November 2018
This is my second time making this amazing mug cake. I now wish I had never tried it because it is so dang delicious! After many recipe fails via Pinterest, I am happy to have one that actually works.
Joy Shull
Friday 16th of November 2018
Jess, I'm so happy you enjoyed the recipe!!
Heidi
Sunday 22nd of January 2017
Hi,
Do you think I could substitute the egg with a vegan egg ( 1 T ground flaxseed, 3T water). This sounds amazing!!!
Joy Shull
Tuesday 31st of January 2017
Hi Heidi,
I've used vegan eggs before and they usually turn out good. While I haven't tried it myself, I think it would work. Let me know if you try it!
Jessie
Thursday 25th of August 2016
This sounds so yummy! Is there anyway of making this cake flourless?? (Like, could I make this cake just using oats?)
sk
Monday 21st of September 2015
I just made it. I had made some chunky dense homemade applesauce so I added that and I added only 1/4 tsp vanilla because I forgot the amount and I usually use a 1/4 tsp. I also let it rest for 15 mins after mixing so I think that's why it didn't rise much.
Next time I'll add yogurt instead of applesauce, a pinch of baking soda and the full 1/2 tsp of vanilla essence. I think yogurt should work of applesauce. It works in brownies as a substitute for oil( as does applesauce).
Thanks for the recipe! I was looking for a mug cookie recipe that doesn't involve chocolate chips. And that you don't have to separate the egg is a bonus!.