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: 514 Total Fat: 35g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 93mg Sodium: 534mg Carbohydrates: 37g Fiber: 5g Sugar: 19g Protein: 18g
cathy Foster says
What size mug do you use?
Joy Shull says
A large microwave safe coffee mug
Jess says
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 says
Jess, I’m so happy you enjoyed the recipe!!
Heidi says
Hi,
Do you think I could substitute the egg with a vegan egg ( 1 T ground flaxseed, 3T water). This sounds amazing!!!
Joy Shull says
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 says
This sounds so yummy! Is there anyway of making this cake flourless?? (Like, could I make this cake just using oats?)
sk says
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!.
Rachel says
Oh my goodness, this mug cake was absolutely delicious, especially for being gluten-free! Your blog is awesome!!!!
Joy says
I’m so glad you liked it Rachel!
Susan says
I have been trying a lot of mug cakes lately and most of them are really nasty. This one is PERFECT. I keep coming back to it. It has perfect density. It rises perfectly. It tastes amazing. Absolutely LOVE this mug cake. Thank you!
Joy says
So glad you love it Susan!!
Sarah L says
I’m dying to try this recipe but don’t have a microwave 🙁 Is there anyway that I could make it without the microwave?
Joy says
Hi Sarah,
You can bake it in the oven also! It will just take longer. Just use an oven safe dish and bake at 350. I’m not sure how long it would take, but just watch it. I would think around 15-20 minutes. Let me know how it goes!
Sarah L says
Joy!
20 minutes and it was perfection 😀 Great recipe!!!
Joy says
Yay!! I’m so glad you liked it Sarah!!
sarah marshall says
I just made this! It was perfectly cake-like and doubled in size! I didn’t have the flours listed on hand so I used g/f all purpose and it turned out great. THANKS!
Joy says
So glad you liked it Sarah!
Colleen says
I would like to try this recipe because it is dairy free, however I do not need it to be GF. Could I use regular all purpose flour in place of the gluten free oat flour and coconut flour?
Joy says
Hi Colleen,
I have used 2 tablespoons of whole wheat flour in replacement before, so I would think all purpose would work also. Sometimes the ratio of whole wheat to all purpose can be tricky, so if you don’t use whole wheat flour, I would try maybe 1 1/2 tablespoons of all purpose. Let me know how it works for you!
Miranda says
I JUST MADE THIS and it is so delicious! I’m new to eating GF and this saved me from making a bad snack decision as well as deeply satisfied my craving for something sweet and cakey. Thank you for such a lovely recipe! I didn’t have applesauce or oat flour onhand but I subbed pumpkin for the applesauce and almond flour for the oat flour, still delectable! To counter the first comment, there are more refined products that are marketed as healthy, but homemade options are a far better choice. It’s about content and nutrition in moderation, not just calories. This made a huge impact on my dessert options! Bravo!
Joy says
Miranda,
I’m so glad you loved it! Thanks for letting me know!
srishti says
any applesauce substitute? would butter do?
Joy says
Olive oil or melted butter should work!
Emma {Emma's Little Kitchen} says
Well I think what makes this dessert AWESOME is that it doesn’t have any empty calories! Sweet, indulgent but still nourishing with all the benefits of healthy fats and whole grains. I will be giving it a try soon for sure!
Joy says
Thanks Emma!!
Emily says
I wouldn’t exactly advertise this recipe as healthy! It is gluten-free, refined sugar free and dairy free which is great but you’re consuming over 800 calories in this single serving recipe which is not healthy.
Joy says
Emily,
I didn’t say that this was healthy, however I would classify it as a healthier alternative to dessert. It has no junk in it at all. The peanutbutter I used has only two ingredients: peanuts and salt. I use normal peanutbutter for healthy fats in recipes. This is a large serving that I share with my husband. Many desserts are high calorie, and so are many cakes. This is what I like to enjoy for an indulgent treat that doesn’t leave me feeling sluggish from sugar. I believe that everything in moderation can be healthy, and if you’re going to enjoy a cake for dessert, than it should be made using healthier ingredients!
Hannah says
Where on earth did you get “800 calories” from?
Stephanie says
1/2 a cup of peanut butter contains about 800 calories. Plus calories from the flours and maple syrup.
Sara says
Oh my god are you stupid? CALORIES ARE NOT UNHEALTHY. Some people actually needs 3000+ calories a day, it’s called working out and needing food. Unsalted peanut butter is super healthy, and so is the rest of the ingrediens here. This recipe IS healthy, but if you’re losing weight this is not for you. It doesn’t make it any less healthy.