If you’re like me and can’t control yourself around a batch of freshly baked cookies, enter this single-serve oatmeal chocolate chip cookie.
It’s chewy on the inside from the copious amount of rolled oats, with a crisp and crunchy edge. And like all my cookie recipes, it’s lightly sweetened with honey, keeping it refined sugar-free and healthy.
Not only does this easy single-serve oatmeal chocolate chip cookie taste amazing, it takes just 5 minutes to prep and 8 minutes to bake.
Did I mention that this cookie is also super nutrient dense and packs in over 10g of protein?!
Single-Serve Oatmeal Chocolate Chip Cookie Ingredients
Here’s everything you’ll need to make this healthy single-serve oatmeal cookie!
- Rolled oats: I typically get Bob’s Red Mill or Whole Foods 365 rolled oats.
- Spelt flour: Love the sprouted spelt flour from One-Degree Organics, it’s great for gut health and the nutrients in the flour are more bioavailable.
- Almond flour: Make sure to use blanched almond flour.
- Leaveners: I use both baking powder and baking soda to give this cookie the best possible texture.
- Salt and Vanilla: Don’t skip these, they are essential to making the cookie taste absolutely phenomenal. I personally like using vanilla paste as it has actual vanilla beans in it, as opposed to just the extracted flavor.
- Chocolate: Love the date-sweetened chocolate chips from Hu Kitchen.
- Honey: Sub in maple syrup or date syrup if you want to make this cookie vegan.
- Plant milk: I used almond milk, but really any plant milk will work well.
Tips and Tricks
Yeah, everyone has secrets to making the perfect cookie, but I swear by these.
- Measure carefully: This is so underrated and honestly is a big reason why your cookie doesn’t turn out like the picture. Especially when it comes to a single-serve cookie; there is so much more room for error.
- Mix till combined: Another important and often overlooked tip. The more you mix the dough, the tougher and more dense your cookie will be. One trick I have to ensure I don’t overmix cookie dough is to mix the flour into the wet ingredients until a loose shaggy dough forms; then I’ll sprinkle in the oats and chocolate chips and mix until there are no more white streaks of flour.
- Under-bake: When in doubt, under-bake your cookie. If you’re unsure if the cookie is done, I can guarantee that it’s better to take it out and let it cool and continue to cook on the counter. Leaving it in the oven will lead to an over-baked dry cookie. Plus, who can complain about a gooey oatmeal cookie?!
- Swap the chocolate chips for raisins. I personally love both oatmeal chocolate chip cookies and the more classic oatmeal raisin cookie; it’s hard to decide which to make sometimes. But the good news with this recipe is that depending on your mood, you can swap out the chocolate chips (1:1 swap) for raisins instead. Btw, make sure the raisins you’re buying don’t have any added oils or sugar.
- Make this into a gluten-free oatmeal cookie by using GF flour and GF rolled oats. Bob’s Red Mill and King Arthur both make amazing gluten-free flour blends. Additionally, One Degree Organics and Bob’s Red Mill both have gluten-free rolled oats options.
More Vegan Single-Serve Cookie Recipes
- Single-Serve Matcha Chocolate Chip Cookie
- Single-Serve Chocolate Chip Cookie
- Single-Serve Double Chocolate Chip Cookie
If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!
PrintSingle-Serve Oatmeal Chocolate Chip Cookie
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Dessert
- Cuisine: American
Description
This single-serve oatmeal chocolate chip cookie is chewy on the inside with a crisp and crunchy edge. And like all my cookie recipes, it’s lightly sweetened with honey, keeping it refined sugar-free and healthy.
Ingredients
Wet Ingredients
- 1 heaping tbsp Sunflower butter
- 1 tbsp Honey
- 2 tsp Almond milk
- ¼ tsp Vanilla extract or Vanilla paste
- ¼ tsp Baking powder
- ⅛ tsp Baking soda
- ⅛ tsp Kosher salt
Dry Ingredients
- 4 tbsp Spelt flour ((love One Degree Organics sprouted spelt flour))
- 2 tbsp Rolled oats
- 2 tbsp Chocolate chips ((recommend the date-sweetened chocolate chips from Hu Kitchen))
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with a small piece of parchment paper.
- In a mixing bowl, add in all of the wet ingredients and whisk well.
- Add in the spelt flour and gently fold into the wet ingredients until just combined. Finally, sprinkle in the rolled oats and chocolate chips and mix to combine.
- Roll the dough into a ball and place on the parchment paper. Gently squish down the dough and form it into a round cookie shape, about ½" thick. Keep in mind that the cookie won't spread too much when baking, so much sure it's as round as you can make it.
- Bake in the oven for 8 minutes and once done, let cool for 2-3 minutes.
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