Matcha–Chocolate Chip Cookies

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. 1.

   Preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray.

   5 min

2. 2.

   In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

   3 min

3. 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. 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. 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. 6.

   Chill the cookie dough in the refrigerator for 15 minutes.

   15 min

7. 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