for the cookies
1 cup (100g) instant oats (measured like this and gluten-free, if necessary)
¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
2 tsp ground cinnamon
1 ½ tsp baking powder
¼ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) pure maple syrup
for the drizzle
1 tbsp (14g) Greek yogurt cream cheese, softened
1 ½ tsp nonfat milk
8-12 drops vanilla crème stevia, or to taste