No Bake Single Serving Breakfast Cookie (Vegan, Gluten Free)

An easy healthy recipe for a no bake single-serve breakfast cookie for one! Packed with fiber and protein, this single-serving breakfast cookie recipe is naturally vegan, gluten-free and sugar-free! 

Single Serving Vegan Gluten Free Breakfast Cookie Recipe

Single Serve Breakfast Cookie

We love our single-serving recipes on here. We’ve had a cinnamon roll mug cake, blueberry muffin, and fluffy keto pancakes.

As someone who loves cookies, it was only a matter of time before making cookies for breakfast acceptable!

Ready in under 5 minutes, the combination of rolled oats, coconut flour, and sugar free maple syrup provide a thick, soft and chewy cookie. With the addition of protein powder (optional!), it’s a wholesome, delicious and healthy breakfast.

Healthy No Bake Giant Cookie for ONE recipe

Single Serving Breakfast Cookie Ingredients

  • Rolled Oats- I used gluten-free. You can substitute this for quinoa flakes.
  • Coconut Flour- To provide a chewier cookie. You can replace this with extra oats. 
  • Cinnamon
  • Protein Powder- Optional, but recommended. See my tested favorites here
  • Almond Butter- Perfect to add healthy fats, without an overpowering taste. You can replace with peanut butter or sunflower seed butter
  • Sugar Free Maple Syrup- You can replace this with either traditional maple syrup, agave nectar, or brown rice syrup
  • Milk of choice- I used unsweetened almond milk. Coconut milk or another milk of choice is great.
  • Chocolate Chips- Optional, but highly recommended. 

How to make a single serving no bake breakfast cookie

  • In a large mixing bowl, combine your dry ingredients and mix well.
  • In a microwave-safe bowl, combine your almond butter with syrup and heat until melted. Whisk until combined.
  • Combine the dry and wet ingredients and mix until a crumbly texture remains. Using a tablespoon, slowly add the milk of choice until a thick cookie dough batter remains.
  • Lightly wet your hands and form the cookie dough into a ball. 
  • Line a plate with parchment paper. Place the ball of dough on top, and press into a cookie shape. Top with optional chocolate chips.
  • Refrigerate the cookie until firm. 

Healthy Single Serving Breakfast Cookie Recipe

Can you make a breakfast cookie in advance?

Prepare enough single-serve breakfast cookies for the entire week!

Simply multiply the ingredients by 5 and prepare as directed. Place all the cookies on a single cookie sheet and refrigerate together. 

Before enjoying the cookies, thaw out at room temperature or for the best texture, enjoy directly from the fridge!

Is the protein powder necessary? 

Adding protein powder will provide each cookie with around 20-25 grams of extra protein (depending on the brand you use). It will also give them more staying power, and leave you fuller for longer.

However, it is not necessary, and you can omit it. Simply reduce the amount of milk needed to form a thick dough. 

Can you freeze single-serving breakfast cookies? 

Single serving breakfast cookies can be frozen to be enjoyed later. Prepare the desired amount of breakfast cookies. Refrigerate the cookies until firm, and then wrap each one individually in parchment paper and place in a ziplock bag. 

To eat cookies from a frozen state, allow thawing overnight in the fridge or at room temperature.

Frozen cookies will keep for up to 6 months. 

Single Serving Breakfast Cookie For One Recipe

More healthy breakfast recipes 

Easy single serving no bake gluten free and vegan breakfast cookie recipe

Healthy Single Serve Breakfast Cookie Recipe- Vegan and Gluten Free

Single Serving Breakfast Cookie (Gluten Free, Vegan, No Bake)

An easy healthy recipe for a no bake single-serve breakfast cookie for one! Packed with fiber and protein, this single-serving breakfast cookie recipe is naturally vegan, gluten-free and sugar-free! 
Print Rate
Course: Breakfast
Cuisine: American
Keyword: breakfast cookie
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 1 Cookie
Calories: 275kcal
Author: Arman

Ingredients

Instructions

  • Line a plate with parchment paper and set aside.
  • In a large mixing bowl, combine the oats, coconut flour, sea salt, cinnamon and protein powder of choice and mix well.
  • Stir through the nut butter and sticky sweetener until a crumbly mixture is formed. Using a tablespoon at a time, add dairy free milk until a very thick batter is formed.
  • Using your hands, form into a ball of dough. Transfer the ball of dough onto the lined plate and press into a cookie shape. Top with optional chocolate chips.
  • Refrigerate until the cookie is firm.

Notes

* Depending on the brand of protein powder and coconut flour, your results will vary- You may need less/more so add it in a tablespoon at a time.
Single Serving Breakfast Cookie (Gluten-Free, Vegan, No Bake) should be stored in the fridge before enjoying.
See the post for freezer-friendly tips and tricks. 

Nutrition

Serving: 1Cookie | Calories: 275kcal | Carbohydrates: 35g | Protein: 32g | Fat: 12g | Fiber: 12g | Vitamin A: 6% | Vitamin C: 5% | Calcium: 4% | Iron: 5%

Healthy No Bake Giant Cookie for ONE recipe that is vegan and gluten free

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Categories:

gluten free Healthy Breakfasts Healthy Cookies recipe vegan

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Comments

64 thoughts on “No Bake Single Serving Breakfast Cookie (Vegan, Gluten Free)

  1. I did the ice cream diet once. Truth is, a true 1/2 cup serving doesn’t add that many calories to your diet. Truth is, a true 1/2 cup serving isn’t that much!

  2. The Subway diet – I think I’ve heard of that before. The cookie diet? Not so much. But how about inventing the ‘Subway Cookie Diet’ ????! Big cookies, nice flavours – I’m pretty sure people would be on board with that 😉 .

  3. Considering that I often go on the Cookie Monster Diet, this version sounds quite similar. Hmmm…Cookie Monster Diet similar to the Kim Kardashian diet. Cookie Monster. Kim Kardashian. I wonder if they’re the same person?? I think we’re onto something here, mate…let’s keep investigating. While we eat these giant cookies of course!

  4. Hi sweets, or should I say, yummy sweets. I need your opinion on something,when making coconut bread or english muffin etc, does a microwave give better results than a regular oven? I don’t own a microwave, and I’m not eating gluten products, just coconut, almond flours. I’ve been noticing when people bake these breads in the microwave they always look very moist. I made a small coconut bread from a recipe made for the microwave, her’s came out spongy and moist looking, while mine browned up nicely on the edges but felt and tasted dry. I know coconut flour can be very dry. I’m seeing how fast people whip up little breads for breakfast, and I like that too. I would only purchase one if it cooked the paleo breads better, other than that I wouldn’t have much use for it, I know the way they cook is different, one is dry heat while the other is moist heat, something to the nature. Which oven do you favor? I’d really love knowing your answer. Thank You!

    1. Hi Carol! Thanks so much for this comment! Coconut flour can indeed come out very dry which is why I often recommend in the microwave muffins or savory recipes, to use a whole egg and up the liquid/milk- It lends itself nicely to the recipe. I personally love to microwave make them then toast them in the oven- The perfect vehicle to spread stuff on 🙂

  5. I love everything about this & can’t wait to try it! My daughter has tons of food sensitivities but she can actually have everything in this!?? but I was wondering if quick oats can be used instead of rolled oats? Thanks so much for sharing!!?

  6. OMG this was amazing!!! I had this as a protein breakfast cookie and sub’d the nut butter for PB2 to save a little bit on the fat and I used Raw Fusion Banana Nut Protein (Vegan) and this was unbelievable!!! I didn’t skip on the vegan chocolate chips. I love chocolate. I Will be making his again and again.

  7. Never tried the cookie diet! I would totally break the rules–this oat cookie for breakfast, an eggplant “cookie” with an eggplant slice and curry/tomato sauce for lunch, and a circular piece of tofu for dinner!
    Simple solution to make this the size of your head? Make an egg-shaped cookie! Ha ha!

  8. Well mine certainly didn’t end up looking as pretty as yours, but it definitely tasted better than I thought. I used Vega protein and greens for the protein powder and added some shredded coconut with the non dairy chocolate chips. This cookie is huge! I’m half way through it and already full. Thanks for all the awesome recipes! Xoxo

  9. Ok, I just recently discovered your blog when I made your banana bread bites. Now your recipes keep popping up in my Pinterest feed, and I am SO glad! I love all the yummy stuff made with nutritious ingredients that seem to all be my faves and staples. I am way excited to make this cookie.

  10. Hi – just found you (and yummm – these look great!). Why don’t you recommend whey protein for these?
    Thanks –
    Emma

  11. I’m definitely trying this one! I love & appreciate the fact you’ve considered various optional ingredients. Such a BIG help when one has dietary/allergy concerns. Thanks!

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