Oatmeal Cookie in a Mug with only 5 ingredients needed! This easy single-serve dessert recipe requires 5 minutes and no baking.
You know where this is going.
It’s a Friday night, you’re ultra pumped about how hard you sweated in hot pilates class this week, you can feel an aching in your bones for something sweet and oatmeal-esque but you don’t want a full batch of cookies lurking around your counter space, you then…
Bake a single-serve oatmeal cookie in a mug.
This one is gluten-free, dairy-free, studded with chocolate chips, and has that amazing oatmeal flavor.
Plus it’s ready in less than 5 minutes…not shabby for those times you have a hankering for a little something luscious.
Let’s make it!
How to Make Oatmeal Cookie in a Mug:
Add the gluten-free flour, coconut sugar, baking soda, oats, coconut oil, water, and sea salt to a mug or measuring cup and stir well until a thick dough forms.
Stir in the chocolate chips (if adding).
Microwave on high 40 to 60 seconds, until cookie has set up.
Dive in with a spoon and enjoy!
Baking Instructions:
If you don’t own or operate a microwave, no problem! Simply stir up all of the ingredients in a mug, place the mug on a cookie sheet, and bake at 350 degrees F (preheated) for 25 to 30 minutes. Allow the mug to cool before diving in!!
That single-serve dessert life!
More Single-Serve Desserts in a Mug:
- Gluten-Free Mug Brownie
- Paleo Vanilla Mug Cake
- Paleo Chocolate Mug Cake
- Matcha Mug Cake
- Paleo Banana Bread Mug Cake
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Oatmeal Cookie in a Mug
Ingredients
- 1/4 cup gluten-free all-purpose flour *
- 3 Tbsp coconut sugar
- 1/8 tsp baking soda
- 2 Tbsp quick oats
- 3 Tbsp coconut oil melted
- 1 Tbsp water
- pinch sea salt
Optional Add-ins
- 1/4 tsp pure vanilla extract
- 1 to 2 Tbsp chocolate chips
Instructions
- Add all ingredients in the order in which they appear to a microwave-safe mug or measuring cup. Stir in the chocolate chips (if adding).
- Microwave on high 40 to 60 seconds, until cookie has set up.
- Allow cookie to cool for 1 minute before enjoying.
Notes
- 3 Tbsp gluten-free all-purpose flour
- 2 Tbsp quick oats or rolled oats
- 1.5 Tbsp sugar
- 2 Tbsp avocado oil
- 1 Tbsp water
- Pinch sea salt
- Pinch ground cinnamon
Any ideas on how to do this since I don’t own a microwave? Maybe keep the ingredients in a Pyrex measuring cup and bake in the toaster oven for 8-10 minutes? What do you think?
Hi Allison,
I’m not sure how long it would take in a toaster oven, as I’ve never made a mug dessert in a toaster oven 🙁 In a regular oven, it takes 28-30 minutes at 350. Sorry I couldn’t be more helpful!
I used almond flour, cane sugar, and olive oil cause that’s all I have and it didn’t set. I was desperate for an oatmeal cookie 😭
I’m sorry but this did not work at all. Followed the recipe exactly and they never set.
Not to nitpick but….The first paragraph states Only 4 ingredients yet I count 7 when I read the recipe?
Hi there! Thanks for catching that! Water and salt are generally not counted as ingredients, and the vanilla extract and chocolate chips are optional. I realized I updated the post to include baking soda after publishing it the first time, as I found the recipe turned out better with it. So indeed, the recipe is five ingredients, not four. 🙂 Appreciate you bringing that to my attention! xo
I followed this recipe exactly and it did not turn out at all. It was like oatmeal soup
Hi Alicia! Did you make any changes to the recipe?
Wonderful! It didn’t quite hold together, but it made a delicious “plate” for a scoop of ice cream! Next time I’ll use less sugar — a bit too sweet with chocolate chips added.
Taste is kinda ok but its wayyyyy too greasy. I even had to remove excess oil with a tissue. Followed exact recipe once or twice and always same result.
This didn’t set. I suspect that there is an error in the amount of coconut oil stated in your recipe… ?? 4 TBSP is an awful lot for a single serving. Should it be tsp instead?
Yeah gonna just add to the chorus here—this did not work at all. So disappointing.
Too sweet, and soooo much oil, I actually poured it off the top when I took it out of the microwave. Something isn’t right…
If you followed this recipe and didn’t read the comments until after like me, here’s how I saved my cookie:
1) stir the hot cookie soup back together
2) use a spoon to hold the solids back while you drain the extra grease , I honestly drained about 3 tbsp out of mine
3) after you’ve drained as much as possible from both sides of the mug, you should have a decently solid dough you can slap on a plate and throw in the fridge/freezer for a little bit and you’ll have a somewhat edible cookie !
Hi Rosie,
Did you use gluten-free all-purpose flour? If so, which brand? Did you make any other changes to the recipe, like reducing the amount of coconut sugar?