Oatmeal Cookie in a Mug with only 5 ingredients needed! This easy single-serve dessert recipe requires 5 minutes and no baking.

4-Ingredient Oatmeal Cookie in a Mug with a bite taken out

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!

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.

Ingredients for oatmeal cookie in a measuring cup

Stir in the chocolate chips (if adding).

Oatmeal cookie ingredients in a mug with chocolate chips

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:

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

4.45 from 65 votes
Gluten-free oatmeal cookie in a mug with chocolate chips – made with only a few basic ingredients. Vegan!
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings: 1 mug cookie


Optional Add-ins


  • 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.


*I have found various gluten-free flour blends have different absorbencies so the results may vary depending on what brand of GF flour you use. I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour but have found the recipe results in a greasier cookie when I use Pamela’s. 
For a smaller cookie, make this recipe:
  • 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
Microwave for 60 seconds. 


Serving: 1cookie · Calories: 796kcal · Carbohydrates: 78g · Protein: 3g · Fat: 54g · Fiber: 2g · Sugar: 45g
Author: Julia
Course: Single-Serve Desserts
Cuisine: American
Keyword: coconut oil, coconut sugar, oatmeal, quick oats
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Single-Serve Oatmeal Cookie in a Mug - gluten-free, refined sugar-free, dairy-free, vegan, egg-free

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.45 from 65 votes (65 ratings without comment)

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Questions and Reviews

  1. 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?

    1. 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!

  2. 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 😭

    1. 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

  3. 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.

  4. 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.

  5. 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?

  6. 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…

  7. 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 !

    1. 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?