This easy 1-bowl single serve oatmeal cookie is done within 15 min and makes for the perfect low-effort dessert or quick breakfast to prepare last minute using a small toaster oven. 100% vegan, egg-free and dairy-free, and easy to make gluten-free.
As a mom, I usually make big batches of cookies ahead of a busy week for lunch boxes and snacks on the go, such as these oat and raisin protein cookies, oat flour chocolate chip cookies or brown sugar cookies.
But single-serve cookies are perfect for when you need a sweet snack quickly without much effort (this is a 1-bowl fast cookie dough recipe!) and they are a great way to enjoy dessert if don't want to be left with too much to eat, making it the perfect dessert if you live alone! They are also fun to prepare with your family, kids love to customize their own cookies.
We have made this single serve vegan protein cookie and this healthy vegan single-serve cookie many times, and this single serve oatmeal cookie was such a big hit too, I am excited to share the recipe here!
It is nicely chewy, perfectly sweet and packed with gooey chocolate, although you can use raisin instead.
Let me know if you give it a try! ❤️
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❤️ Why you will love this recipe
- Quick 1-bowl easy recipe
- Soft and chewy center with crispy edges
- Packed with chewy oats and gooey chocolate chips
- The perfect last-minute sweet treat
- Very versatile cookie recipe
- 100% vegan, eggless and dairy-free
🗒 Ingredient notes (+substitutions)
- Rolled oats: I think old-fashioned oats (the thicker kind) work well for this cookie recipe. I haven't tested using quick oats, so I am not sure if they would work the same.
- Flour: you will need regular white all-purpose flour. Do not use bread flour!
- Oil: I used canola oil, but you can also use melted coconut oil or any other vegetable oil.
- Brown sugar: preferred to regular white sugar since it adds a deeper flavor and helps the cookie be soft and chewy.
- Chocolate chips: I used the mini dark chocolate chips from the brand Enjoy Life, but choose your favorite kind or swap for dried raisins if you prefer.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
📝 Variations
- Raisin oatmeal cookie: you can swap the chocolate chips for raisins (which can be great if looking for a breakfast cookie). In that case, you can soak the raisins in water just until the other ingredients are mixed together, then drain and pat dry well. This can help keep the raisins soft while baking.
- High-protein oatmeal cookie: add a spoonful of peanut butter to the cookie dough for a nice boost in protein and flavor.
- Sweet and salty treat: sprinkle the cookie with coarse sea salt while they are still warm.
- Nuts: add a few chopped almonds or walnuts for more crunch!
🍽 How to make a single serve oatmeal cookie
Step 1: To a small bowl, add the rolled oats, flour, baking powder, salt and brown sugar.
Step 2: Stir well until combined (make sure to break all the clumps of brown sugar).
Step 3: Add the oil and milk. If using coconut oil, make sure to melt it first.
Step 4: Keep stirring until the cookie dough comes together and press on the clumps using the back of a spoon. It should be crumbly, but uniform.
Step 5: Fold in the chocolate chips (or raisins).
Step 6: Transfer the crumbly mixture over a parchment-covered small baking sheet, then use your hands and fingers to press the mix together and shape it into a large cookie about ½ inch thick. Bake at 350ºF for 7-8 minutes, then let the cookie cool down for at least 5-10 minutes so it can set and firm up.
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Baking tips
- I recommend using the spoon and level method to measure the flour, even if it is a smaller quantity. This will avoid packing too much flour in the tablespoon and end up with a cookie that's dense or dry.
- When shaping the cookies, if the cookie dough is too sticky to manipulate, then wet your hands and fingers lightly.
- A small toaster oven is perfect for making single-serve cookies!
- Do not overbake the cookie, it should still be soft when it comes out of the oven. It will firm up as it cools down!
- If you want your cookie to be perfectly round after baking, then use the back of a spoon or a spatula to help shape the cookie as you wish once just out of the oven and while still warm.
❗️ Storage tips
Keep the cookie at room temperature for up to 2 days in a sealed container. You can also freeze it for up to 3 months!
❓ FAQs
Yes, simply use a 1:1 certified gluten-free flour such as the one from Bob's Red Mill, the rest of the ingredients are naturally GF!
Yes! You can mix in about 1 tablespoon of protein powder, although you might have to add an extra ½-1 tablespoon of milk to adjust for the texture.
🌱 More vegan oatmeal cookie recipes you might like
I hope you like this single serve oatmeal cookie recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Single Serve Oatmeal Chocolate Chip Cookie (Vegan)
Equipment
- Small mixing bowl and spoons
- Measuring spoons
Ingredients
- 3 tbsp rolled oats
- 3 tbsp all-purpose flour
- ¼ tsp baking powder
- small pinch of salt
- 2 tbsp brown sugar
- 1 tbsp canola oil or melted coconut oil
- 1 tbsp oat milk - or any plant-based milk
- 1 tbsp vegan chocolate chips or raisins
Instructions
- Preheat the oven to 350ºF (a mini toaster oven works great for this recipe) and line a small baking sheet with parchment paper.
- In a small-medium bowl, add the rolled oats, flour, baking powder, brown sugar and salt. Stir to combine.
- Add the milk and oil (if using coconut oil, melt it first) and keep stirring until uniform. The dough should be crumbly.
- Stir in the chocolate chips (or raisins) and then transfer the mix over the prepared baking sheet. Use your hands/fingers to press the cookie dough together and shape it into a large cookie of about ½ inch thickness (wet your hands if the dough is too sticky).
- Bake for 7 minutes, then let the cookie cool down for 5-10 min so it can set and firm up.
Video
Notes
- I recommend using the spoon and level method to measure the flour, even if it is a smaller quantity. This will avoid packing too much flour in the tablespoon and end up with a cookie that's dense or dry.
- When shaping the cookies, if the cookie dough is too sticky to manipulate, then wet your hands and fingers lightly.
- A small toaster oven is perfect for making single-serve cookies!
- Do not overbake the cookie, it should still be soft when it comes out of the oven. It will firm up as it cools down!
- If you want your cookie to be perfectly round after baking, then use the back of a spoon or a spatula to help shape the cookie as you wish once just out of the oven and while still warm.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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