oatmeal chocolate chip cookie (gluten free & vegan)

Single-Serve Oatmeal Chocolate Chip Cookie (Gluten-Free)

If you’re craving a warm, chewy oatmeal cookie but don’t want to bake an entire batch, this Single-Serve Oatmeal Chocolate Chip Cookie is here to satisfy! Made with almond flour and gluten-free oats, this personal-sized treat is quick, easy, and requires just a few simple ingredients. You’ll have a delicious cookie in minutes without any extra leftovers to tempt you.

Why You’ll Love This Recipe:

• Single-Serve: Perfect for when you just need one indulgent treat.

• Quick & Easy: Mix, bake, and enjoy in under 15 minutes.

• Gluten-Free: Made with almond flour and gluten-free oats.

• Satisfying: Packed with chocolate chips and a hint of vanilla for a classic oatmeal cookie flavor.

Oatmeal chocolate chip cookies (gluten free & dairy free)

This Single-Serve Oatmeal Chocolate Chip Cookie is the perfect way to enjoy a fresh-baked treat without any extra effort or leftovers. Enjoy it warm and gooey right from the oven (or microwave) for the ultimate cookie experience!

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Servings 1

Ingredients

  

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• 1/4 cup almond flour
• 1/4 cup gluten-free rolled or quick oats
• 1/4 tsp baking powder
• 1/3 cup chocolate chips
• 1 tbsp coconut milk, or any dairy-free milk
• 1 tbsp maple syrup
• 2 tbsp coconut sugar or brown sugar
• Splash of vanilla extract

Instructions

 

Preheat Oven:

• Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.

Combine Dry Ingredients:

• In a small bowl, mix together the almond flour, oats, and baking powder.

Add Wet Ingredients:

• Stir in the coconut milk, maple syrup, coconut sugar, and vanilla extract until a dough forms.

Fold in Chocolate Chips:

• Gently mix in the chocolate chips, making sure they’re evenly distributed.

Shape the Cookie:

• Form the dough into a cookie shape on the prepared baking sheet, pressing down lightly to flatten.

Bake:

• Bake for 10-12 minutes, or until the edges are golden and the cookie is set.

Cool and Enjoy:

• Let the cookie cool slightly on the baking sheet before diving in!

Author: Ali Jenkins

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