Matcha–Chocolate Chip Cookies
Delicious gluten-free cookies combining the earthy flavors of matcha green tea with sweet chocolate chips and banana. These chewy cookies feature a blend of healthy ingredients including coconut oil, rolled oats, and gluten-free flour.
Ingredients
- •1 spray Nonstick olive or coconut oil cooking spray
- •¾ cup gluten-free flour
- •½ teaspoon aluminum-free baking powder
- •¼ teaspoon sea salt
- •3 tablespoons unrefined coconut oil, melted
- •1 teaspoon organic vanilla extract
- •⅓ cup organic sugar (or 5 drops of stevia)
- •1 whole egg (if making vegan, add 1 to 2 tablespoons of water)
- •1½ whole ripe medium bananas, mashed
- •½ cup organic rolled oats
- •1 cup semisweet chocolate chips
- •1 tablespoon matcha powder
- •sifted
Cooking Instructions
- 1.
Preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray.
5 min
- 2.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3 min
- 3.
In a large bowl, whisk together the coconut oil, vanilla, and sugar (or stevia) to combine. Add the egg (or water) and whisk well to incorporate.
5 min
- 4.
Using a rubber spatula, scrape down the sides and bottom of the bowl as necessary. Mix in the mashed banana and stir until well incorporated.
3 min
- 5.
Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
5 min
- 6.
Chill the cookie dough in the refrigerator for 15 minutes.
15 min
- 7.
Using a tablespoon, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until lightly golden on top, 10 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
18 min