Instant Deep-Dish Oatmeal Cookie


A lot of you say you read my recipes but never actually try them because it looks like they take too long to make. I often get told, “Yes, that sounds healthy and delicious, but why would I want to make just one? I’d make a whole batch instead… I don’t like getting all those ingredients for one little treat… Too much work… I’m tired…”SAM_4890

I’m not going to say those are excuses in my book, but I will give you a no-excuses recipe I think you’ll like. But first, a few reasons:

1. Do it for your bank account! Single servings save you money.

2. Do it because few leftovers are ever as good as their original selves.

3. Do it to save resources. How much of the materials and ingredients used to make multiple-serving recipes just end up stale and in the trash?SAM_4483

4. Do it for portion control. The one Americans understand the least.

5. Do it because it’s fun! I love to experiment with cooking/ baking, and single-serving recipes let me try lots of new types of cuisine. Some fail. Some are delicious.

On to the super simple deep-dish cookie…

Ready for this?


1 packet of oatmeal

1-2 T almond milk (or regular milk or yogurt)

optional: dash of baking powder, vanilla

and whatever mix-ins you like (I like cinnamon + peanut butter, and chocolate chips on top)


Empty out the oatmeal into a microwave-safe dish. Mix in milk or other substitute (you should add in about half of whatever the oatmeal directions specify so it’s not runny.SAM_4888

Mix well, but again, make sure it stays firm and wet, not soupy. If you’re not feeling too lazy, you can add in the dash of baking powder and vanilla. Top with whatever mix-ins you like. Microwave as directed. If not completely firmed up like a cookie, press sides together with the side of a spoon and microwave a tad longer or pop it into the broiler for a crispier finish.

It’s essentially like some of my baked oatmeal recipes and it’s delicious.

So, no excuses! Try it. I dare your lazy bones… ūüėČ

Lemon-Blueberry Muffin Cookies

I’m always looking for something new, especially when it comes to baking.

These muffin cookies may not be out of this world in terms of being innovative or different, but they’re a fun, fresh breakfast twist on the regular old chocolate chipper. I’d save the recipe and use it again for a brunch party or even a breakfast-for-dinner kind of night.

And if you don’t like blueberries or lemon, you can always mix up the flavor combinations a bit. You could sub lemon for freshly-squeezed orange juice and pair with dried cranberries or almonds? Or maybe pear juice and crushed blackberries? Yum!


6 T white whole wheat flour

1 t stevia

dash of cinnamon, salt

1 flax egg (1 t flax mixed with 2-3 t water)

1 T Greek yogurt of choice (I used lemon-flavored yo)

squeeze of lemon juice

2 T nondairy milk

splash of vanilla


-Preheat oven to 375 degrees. Lightly grease a cookie tin (or muffin tin if you would like 1 big or 2 medium-sized muffins). Set aside.

-In a medium-sized bowl, combine all dry ingredients. Push dry to one side of the bowl and combine the remaining wet ingredients on the other side. Blend the two together.

-At this point, you can either fold the blueberries in now. I like to place mine right on top–to look sort of like traditional chocolate-chip cookies.

-Bake for about 10 minutes or until firm. Serve warm for breakfast or dessert.

Peanut Butter & Chocolate Chunk Gingerbread Cookies




Santa’s going to eat a lot of cookies this evening, right? Why not treat him to something totally different? Don’t get me wrong; we all love the classic choc-chip cookie, but maybe Santa wants a cookie with a little more protein every once in a while. Or antioxidant-packed dark chocolate and ginger…

This cookie recipe for one (one Santa or one lucky snacker) is nothing but helpful and yields quite a few cookies. It features some seasonal flavors–ginger and molasses–plus some chocolate and peanut butter for richness. I adapted it a bit from Chocolate-Covered Katie’s group-sized version.

Hope it brings you some holiday cheer!

Makes 6 small or 4 good-sized cookies.


  • 2 T peanut butter
  • 2 t stevia
  • dash of baking soda
  • heaping dash of powdered ginger
  • 1 T molasses
  • 3 T flour
  • optional: pinch of salt if desired (I omitted.)
  • 2 T applesauce (cakier cookie) or 1 T coconut oil (chewier cookie)
  • splash of pure vanilla extract
  • dark-chocolate chips


-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-In a small bowl, combine all the dry ingredients. Push to one side. Add in applesauce; then vanilla. Mix in remaining wet ingredients (molasses and peanut butter).

-Optional: refrigerate for 30 minutes for a better cookie.

-Roll dough into small bowls. (I was able to make six!) Press the dark-chocolate chips into the tops of the cookie. You could try a crushed candy bar or a Hershey’s kiss, too. Bake for about 7-9 minutes or until cookies are baked but still soft. Remove from oven and let stand for a few minutes. Top with a peanut-butter cream frosting if you want to find a little something extra under your Christmas tree.

You can gobble them up while they’re still warm or wait for the big man to come down the chimney. Either way, you won’t be let down.

Secret Ingredient Cookie Dough Dip

Santa can’t be getting enough nutrients eating cookies all the time. Maybe the big guy should try some fiber and protein in his cookies for a change…

If you’re on Pinterest, you’ve seen this recipe. Everyone and their brother has added it to their token food boards.

And one can understand why. Chocolate-Covered Katie, my all-time favorite healthy dessert blogger, never fails to impress.

This recipe is pretty good. It reminded me a lot of her other bean-based cookies I’ve tried on this site.

But there’s something less appealing to me about this dip for some reason. It’s not the unconventional ingredient or the fact that everyone pins it over and over again. I think, instead, well… Just read through my single-serving version and when you get to the end you’ll see how I ate this instead.


  • 1/2 cup low-sodium chickpeas or white beans, drained and rinsed
  • pinch of salt and baking soda
  • splash of pure vanilla extract
  • 1 T nut butter or vanilla yogurt (depending on which you’d prefer a scant taste of
  • 1 T nondairy milk
  • 1 T stevia
  • 2 T oats
  • as many chocolate chips as you like
  • optional: dash of cinnamon
-In a blender, puree the chickpeas. Then add in the remaining ingredients, except the chocolate chips.
-Blend once more until smooth dip forms. Once finished, whip up the dip in a cute bowl, and prepare whatever dipping sticks you’d like.
I actually ended up treating my dip more like a dough and baking it into cookies, but you can dip banana rounds, apple slices, large nuts, whole-grain graham crackers…
Maybe even actual cookies!?
Or you could really take yourself on a culinary trip and serve atop a chocolate cake…
Oh, the possibilities. Cooking is always better when it’s creative.

Snow-Powdered Brownie Softies


Oh, the weather outside is frightful,SAM_4468

but a powdered brownie would be delightful.

Since we’ve know place to go,

let us bake, let us bake with a new dough…

Brownie cookies. Need I say more?

Have fun decorating these however you like. You can press the dough balls into the chips. You could also try this with another candy or coconut flakes would be delicious. Because I was serving these at a potluck, I tossed mine in powdered sugar for a sweet snowy effect.SAM_4476


  • 2 T spelt flour (or whole-wheat white flour)
  • 1 T cocoa powder
  • tiniest dash of ¬†baking powder,¬†salt,¬†baking soda, pure vanilla extract
  • 1 T stevia
  • 1 T coconut oil
  • 1 T + 1 t almond milk
  • optional: dark-chocolate chips


-Combine all dry ingredients; blend in wet, but don’t overmix. Shape into dough balls and refrigerate for half an hour.

-Meanwhile, preheat your oven to 325 degrees. Lightly grease a cookie sheet. Set aside.

-Bake cookies for about 8 minutes. They should come out gooey. They’ll stiffen up a bit after baking. Let cool. (Or if you’re like me, gobble them up while they’re still warm and soft!).

Deep Dish Mug Cookie for One

I’ve made lots of things in mugs…

Into the microwave!

Carrot Cake in a Mug,

Muffins in a Mug,

even Macaroni in a Mug!

But it’s time for a cookie.

A deep dish cookie–perfect for the holiday season.


  • 1 t vegan butter, at room temperature
  • 3 T spelt or whole wheat pastry flour
  • 1 T stevia
  • pinch of cinnamon, baking soda, & salt
  • 1 Tbsp beaten egg, preferably organic
  • splash pure vanilla extract
  • 1 T non-dairy milk
  • 1 T dark chocolate or karob chips


How can something so delicious be baked in a microwave?

-In a small mug or ramekin, mix the dry ingredients. Cut in butter, and then mix in vanilla, milk, and egg. Fold in chips.

-You can bake in the same bowl if you like. Or you can transfer to a new dish, one that is lightly greased for easy removal.

-Microwave for about 45 seconds. Let cool a bit, and enjoy!

Double Peanut Butter-Chocolate Chip Cookies

I’ve got a soft spot for soft cookies.

And that spot turns to goo when those cookies just so happen to feature my two favorite dessert ingredients: chocolate and peanut butter.

…Hello, Jackie’s Nirvana. Nice to finally find you.

In all seriousness, this is a very good cookie recipe for those that like nuttier desserts. You can’t quite dismiss it as a peanut butter cup cookie, I think, because it’s not equal parts chocolate and peanut butter. I’d say it’s on the nuttier side.

Try it. If you do, you may need to be reminded that this is a healthy cooking blog, featuring only all-natural, whole-food recipes, because these are going to taste so sweet sin.


1 T + 1 t Peanut butter

1 t oil (I recommend coconut)

1/6 egg, mixed

1.5 t vanilla yogurt

1 T spelt or whole wheat flour

1.5 t cocoa powder

1 t stevia

1 T oats

pinch of baking soda

Mix-ins: peanuts and chocolate chips


-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-In a small bowl, blend together the dry ingredients. Set aside.

-In another small bowl, blend all wet ingredients well. Mix in dry.

-Once well-blended, mix in nuts and chocolate chips. Using a cookie scoop, if you have one, scoop out dough and place evenly on cookie sheet.

-Optional: wet the bottom of a glass jar and dip in stevia. Use the sugar-crusted bottom to flatten cookies (for a smooth surface).

-Bake for 8-10 minutes (longer for crispier cookies).

Raw Pumpkin Oatmeal Cookies

Are you on the “raw” bandwagon?

Personally, I do not. But I still find raw food recipes intriguing (and tasty).

I stumbled across this no-bake pumpkin oatmeal cookie recipe from Snack Girl. Made a few adaptations and downsized a bit, of course, so it would be a perfect fall dessert for anyone going “raw,” or anyone who just loves pumpkin cookies.


3 T oats

Bake it! Because chocolate is always more aromatic when warmed…

.5 t stevia (or honey, but if you use honey reduce the applesauce to 1 t)

dash of pumpkin pie spice and a very scant pinch of salt

3 t pumpkin

2 t applesauce

splash of vanilla

optional mix-ins: dark-chocolate chips, raisins, chopped dates, coconut shreds


Mix together the first three dry ingredients, and then mix in the remaining wet ingredients. Form into small balls by using the palm of your hands.

If you’d prefer a warm cookie. Simply bake at 350 degrees for about 6-7 minutes.

Monkey Bars

Every once in a while you bite into something that makes your insides melt.

Or maybe that’s the melted chocolate chips?

No, I think this monkey bar recipe is just that good. I adapted it from one I found a few years back in Woman’s Day. The recipe yielded 40 small bars! 40? Really?

I just wanted to try one, so I created this single-serving version. But I’m also going to post the original ingredient portions in case you want to make this recipe for a potluck or the folks at work. Just be sure not to tell them it’s healthy lest you turn them off immediately.

On second thought, tell them afterwards. With a recipe this good, people need to know that healthy desserts are just as good as regular desserts. Although in my opinion, they’re much, much better. Share the goodness!


1 heaping T/ 1 & 2/3 cups ripe mashed banana (about 5)

1 t/ 3/4 cup light brown sugar

1/2 t/ 1/4 cup applesauce

1/2 t/ 1/4 cup almond milk

1/2 t/ 2 large eggs (mixed)

pinch/ 2 t pure vanilla extract

pinch/ 1 t baking soda

1 t cinnamon (can’t have too much!)

pinch/ 1/4 t salt

1 T & 1 t/ 1 and 3/4 cups whole wheat flour (I subbed in coconut flour, though, so 2 t of ww flour and 2 t coconut flour)

1 T/ 1 cup dark chocolate chips


-Preheat oven to 350 degrees. If you’re making the single-serving version, lightly grease a cookie sheet. If you’re making the full version, use nonstick foil to coat the baking pan, letting the foil extend about 2 inches above the pan for easy removal later.

-Except chocolate chips, combine all dry ingredients (not bananas). In a separate bowl, combine all wet (bananas are considered a wet ingredient). Combine wet and dry together.

-For the single-serving version, you can form the dough into two small bars and press in chocolate chips. For the party-sized version, mix-in chips and spread in prepared dish.

-Allow 15-20 minutes baking time. The bars should be soft, but when you insert a toothpick it should come out clean, not covered with runny dough.

-If you baked the bigger version, gently lift the foil from the pan and allow to cool completely before slicing into bars (makes about 40).

-If you made a single-serving version, devour right away while the chocolate chips are still warm and melted!

Chocolate-Chip Healthies

Chocolate-Chip Healthies

  Collegiate Culinaire: Soft and Fluffy Choc-Chip Cookies Oh, my goodness‚Ķ If Heaven made a cookie, it would taste like this. The healthy dessert blogger has blown my mind, again. I made a half batch of these last week and … Continue reading