Whisk together the instant oats, whole wheat flour, ground cinnamon, baking powder, and salt in a mixing bowl. Set aside.

In a separate bowl, combine melted coconut oil (or unsalted butter), room-temperature egg, and vanilla extract. Whisk until smooth, then stir in pure maple syrup.

Add the dry mixture to the wet mixture, stirring gently until just combined. Cover and chill in the refrigerator for 30 minutes.

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.

Drop rounded scoops of dough onto the lined baking sheet, flattening them slightly, and leaving space in between.

Bake for 11 to 14 minutes or until the edges are light golden brown, keeping the center slightly underdone.

Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Prepare the drizzle by mixing Greek yogurt cream cheese with milk and stevia until smooth.

Drizzle the creamy mixture over cooled cookies and serve.