Easy Pumpkin Peanut Butter Cookies (for one)

A delicious, easy single serve cookie recipe which is very low in sugar, gluten free, high in fiber with a touch of chocolate!
Servings 1
Author Arman @ thebigmansworld


  • 1/2 cup gluten free oat flour gluten free oats ground up
  • 1 cup canned pumpkin can sub for any mashed starch
  • 2 T peanut flour can sub with standard peanut butter or extra oat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 T honey for vegan version, use agave/maple
  • 1 Egg for vegan version, use 1 flax egg
  • 2 T peanut butter chips or chocolate chips I used Hersheys peanut butter chips


  • Preheat the oven to 180 Celsius and line an oven proof tray with baking paper
  • In a large mixing bowl, mix the oat flour, peanut flour, baking powder and baking soda.
  • In a separate smaller bowl, whisk together the honey, egg and pureed pumpkin until well combined.
  • Add the wet mixture into the dry mixture and combine until fully incorporated.
  • Divide the batter onto the oven proof tray into 12 cookies. Divide the peanut butter/chocolate chips on top of each cookie then place in the oven for 30 minutes, or until the exterior are slightly firm.
  • Remove from the oven and allow to cool completely. Cookies can be stored in an airtight container for up to 5 days, or frozen for later consumption.


To make pumpkin puree, either roast or steam the pumpkin without any seasonings/herbs/spices. Once cooled, I used my stick blender to make it into a puree.