Single Serving Oatmeal Cookie


5 from 26 votes
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Made with simple and wholesome ingredients, this 5-minute single serving oatmeal cookie is my go-to dessert for one. Soft, chewy, and full of flavor.

single serving oatmeal cookie.

Made in a bowl with no fancy kitchen equipment, this single serving oat cookie recipe will satisfy your dessert cravings.

Sometimes, cooking for one feels like a tedious task. I often end up ordering in or skipping meals to minimize the effort or make my single serving chocolate chip cookie. For those days when I don’t even want to turn on the oven, this oatmeal version is a lifesaver.

Table of Contents
  1. Why this recipe works
  2. Ingredients Needed
  3. How to make a single serving oatmeal cookie
  4. Flavor and recipe variations
  5. Storage instructions
  6. Frequently asked questions
  7. More no-bake recipes to try
  8. Single Serving Oatmeal Cookie (Recipe Card)

Why this recipe works

  • Versatile. What I love about this recipe is that it works for breakfast, snack-time, and dessert too! 
  • Portion control. With a single-serve prep, don’t worry about overindulgence and keep your calories in check.
  • Quick fix for your cravings. A recipe that comes together in minutes is a dream. You don’t need massive planning, intense prep, or complex equipment to make this recipe. Once you put it in the refrigerator, your job is done.

Ingredients Needed

You can whip this up with everyday staples for a quick breakfast or a hunger pang any time without rushing to the grocery store. Here’s what you’ll need:

  • Rolled oats. Let us put the oats in oatmeal cookies! Rolled oats work so well in this recipe. You can also use quinoa flakes. Both are super-healthy choices and have a similar texture.
  • Coconut flour. I like to add some extra stability to the cookies using this flour. If not available, use extra oats instead.
  • Salt. Making an oats recipe without salt is unimaginable for me! It enhances the natural sweetness of the oats so beautifully.
  • Cinnamon. Add a touch of warm cinnamon flavor to your cookies. 
  • Almond butter. Add a dose of healthy fats and the rich nuttiness with almond butter. No almond butter? I like to use cashew butter because it is mild tasting, but peanut butter works too.
  • Maple syrup. When it comes to selecting sweeteners, I always prefer using natural ones. Use sugar-free or classic maple syrup for this recipe. Agave or brown rice syrup are also excellent choices.
  • Milk. I used almond milk, but any milk works.
  • Chocolate chips. I love the crunch, sweetness, and surprise element of chocolate chips. Use white, milk, semi-sweet, or dark chocolate chips or chocolate pieces to the cookies.

Find the printable recipe in the recipe card below.

You don’t need to make a whole batch; just whip out your bowl, grab your spatula, and get mixing.

Step 1- Prep your dry ingredients. Combine oats, sea salt, coconut flour, and cinnamon in a large bowl.

Step 2- Make the cookie dough. Add the recommended quantities of nut butter and maple syrup. Stir until you get a crumbly texture, and add milk if necessary. 

Step 3- Shape your dough. Roll your thick cookie batter into a ball and place it on a small plate lined with parchment paper. Press to flatten and top with chocolate chips.

Step 4- Set your cookies. Transfer the plate to the refrigerator and set until firm.

single serve oatmeal cookie.

Flavor and recipe variations

  • Add fruits and nuts. Dried fruits like apricots and raspberries are great flavoring, and nuts like walnuts, pecans, and roasted almonds taste incredible in these cookies.
  • Make it a double chocolate cookie. Oh, just add cocoa powder or chunky chocolates. No one is complaining!
  • Add protein powder. Make the recipe more filling by adding a scoop of your favorite unsweetened protein powder to the cookie.

Storage instructions

To store. There’s no point in saving one cookie. But if you have any leftovers, refrigerate them until consumption!

To freeze. Make a big batch of cookies, wrap each cookie separately in parchment paper, and freeze them in ziplock bags for six months. 

single serving oatmeal cookies.

Frequently asked questions

Can I use instant oats?

I prefer the bite of rolled oats. If you prefer a softer texture, use instant oats in the recipe. Avoid using steel-cut oats because they are too hard to enjoy in a no-bake cookie.

Can I make this recipe gluten-free?

Use certified gluten-free oats or make the recipe with quinoa flakes for a gluten-free recipe.

Can I bake this oatmeal cookie?

Absolutely! Add ¼ teaspoon of baking powder to the cookie dough, cook in the microwave, or bake in the oven until ready.

More no-bake recipes to try

Healthy Single Serve Breakfast Cookie Recipe- Vegan and Gluten Free
5 from 26 votes
Made with simple and wholesome ingredients, this 5-minute single serving oatmeal cookie is my go-to dessert for one. Soft, chewy, and full of flavor.
Servings: 1 Cookie
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes



  • Line a plate with parchment paper and set aside.
  • In a large mixing bowl, combine the oats, coconut flour, salt, cinnamon, and protein powder of choice and mix well.
  • Stir through the nut butter and syrup until a crumbly mixture is formed. Using a tablespoon at a time, add 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.


TO STORE. There’s no point in saving one cookie. But if you have any leftovers, refrigerate them until consumption!
TO FREEZE. Make a big batch of cookies, wrap each cookie separately in parchment paper, and freeze them in ziplock bags for six months. 


Serving: 1CookieCalories: 275kcalCarbohydrates: 35gProtein: 32gFat: 12gFiber: 12gVitamin A: 300IUVitamin C: 4.1mgCalcium: 40mgIron: 0.9mgNET CARBS: 23g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally posted July 2019, but updated to include new information for your benefit!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 26 votes (25 ratings without comment)

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

  2. 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.

  3. 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

  4. 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!

  5. 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.

  6. 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!!?

  7. 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 🙂