These Matcha Chocolate Chip Cookies are such a great treat. Dense, chewy, flavorful. Packed with bits of dark chocolate and amazing oats. These cookies are also very nutritious, easy to make with simple ingredients, and made without unhealthy refined sugars.
Table of contents
I'm a huge fan of matcha green tea. Iced Matcha Latte is definitely my favorite super-drink. And now with upcoming colder days, warming Matcha Latte will take its place. Siping this green wonder is actually part of my daily routine.
It's also no secret that I absolutely LOVE oatmeal cookies. They are my favorite quick snack. It's forbidden to have an empty cookie jar in my house. So I consider oatmeal cookies part of my daily routine too.
These Matcha Chocolate Chip Cookies are beautifully flavored, loaded with superfoods and so delicious - chewy, mildly sweet and so incredible. Perfect as breakfast on to go, or afternoon snack with a cup of coffee or tea. Plus, they pack tiny bits of dark chocolate in every single bite which is such a yummy addition.
Why should you try them?
- These oatmeal cookies are dense, chewy, vanilla flavored. SO yummy!
- They are packed with essential nutrients, especially fibers, good for digestion and immunity, and proteins.
- They are quite filling and nutritious, great snack for weight loss.
- They are full of antioxidans from matcha green tea.
- They are made with a simple ingredients, and without refined sugars.
- These oatmela cookies are easy to make in just 30 minutes!
Ingredients used
This matcha cookie recipe is super simple. You will need only a few simple pantry ingredients:
- Oats. Hearty, healthy, and filling, oats are stapled food in my pantry. They are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. Oats are also high in vitamins, minerals, powerful antioxidants, and proteins (1). I used quick oats here, but you can use rolled oats if you like.
- Whole grain flour. I use it in my baking as a substitute for all-purpose wheat flour. Whole grain flour is less processed and has more nutrients – especially fibers.
- Sweetener. I used pure maple syrup but you can easily use honey here if you like. Syrup gave subtle sweetness yet didn't overloaded cookies with many sugar calories.
- Dark chocolate. Melting pieces of dark chocolate in a warm cookies are unbelievably satisfying. I like to use 80% or more dark chocolate. You can find it in any store. Dark chocolate is packed with powerful antioxidants – flavonoids, that have many health benefits. (2)
- Matcha green tea powder. Flavorus, colorful, with so many health benefits, matcha is amazing. It contains a unique antioxidans known as catechins (3), which aren't found in any other foods. Also, matcha helps increase metabolism and fat burning, both of which aid weight loss. Matcha gave the cookies a distinctive green color and paired beautifuly with vanilla and nutty oats.
Other pantry ingredients you'll need:
- Egg - I used free-range, pasture-raised.
- Baking powder.
- Vanilla extract.
- Coconut oil. I used less processed extra virgin coconut oil.
- Pinch of salt.
How to make Matcha Chocolate Chip Cookies
To make these oatmeal cookies no special equipment is needed, just a simple mixing bowl, and a baking pan.
Step by step instructions
- Position an oven rack in the middle of the oven and heat to 356F (180C).
- Line the bottom of a baking sheet with parchment paper. Set aside.
- Prepare and measure all ingredients using measuring cups.
- In a small mixing bowl add oats, whole grain flour, matcha powder, baking powder, and salt. Use a silicone spatula or spoon to mix the dry ingredients.
- In a large mixing bowl combine melted and cooled coconut oil with maple syrup, and vanilla extract. Use the whisk and mix it until you get the sticky texture.
- Add in the egg, and stir vigorously using the whisk.
- When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
- Gently fold in dark chocolate chips. Use spatula.
- Let the mixture sit for at least 10 minutes (the longer, the better).
- Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
- Bake cookies for 12 to 15 minutes until golden on the edges. Check the cookies regularly and don’t over-bake them.
- Leave the cookies to cool for 10 minutes on the baking sheet and then transfer them to a cookie rack to cool completely.
Tips for storing
- Keep oatmeal cookies in a cookie jar or air-tight food container refrigerated. They will last up to 7 days.
- To freeze cookies: Place the cookies in a zip-lock bag and freeze them for up to 3 months. Thaw them at room temperature before serving. Don't heat them in the microwave.
Substitutions
- You can substitute quick oats with rolled oats. Instead of 1 ½ cup quick oats use 1 cup rolled oats.
- You can substitute maple syrup with honey. See "Recipe tips" for more recommendations.
- Substitute coconut oil with avocado oil, ghee, or grass-fed butter.
- You can substitute dark chocolate chips with chopped dark chocolate or cacao nibs. Be aware that cacao nibs are bitter in taste and hard to chew.
- Substitute vanilla extract with almond extract.
- Make them gluten-free. Use certified gluten-free oats.
- Make it vegan: Use chia or flax egg replacement.
Recipe tips
- In order to get all the health benefits from coconut oil, make sure to choose organic, virgin coconut oil rather than refined versions.
- Do not overbake the cookies. Start checking the cookies around the 12-minute mark. When cookies get golden on the edges, they are done.
- When you take cookies out of the oven they will be very soft. They continue baking on the sheet and rack once removed from the oven. Cookies will harden as they fully cool down.
- These cookies aren’t overly sweet. Feel free to add more sweetener for extra sweetness.
- Sweetener recommendation:
- I recommend pure maple syrup or honey here. You can also use stevia or any low-carb sweetener. This is totally based on your preference.
- If you are using honey, make sure you use honey in liquid form.
- Leave cookie mixture to sit for at least 10 minutes, even longer if you can. This allows the oats to soak up the moisture and prevents cookies from spreading into flat pancakes in the oven. Refridgireting for 30 minutes gives the best results.
These matcha cookies are healthy, made with good-for-you ingredients, loaded with nutrients and superfoods which makes them the perfect breakfast on-to-go or healthy snack.
There's nothing left for me to say rather than: GO and fill your cookie jars with these delightful cookies and enjoy!
📖 Recipe
Matcha Chocolate Chip Cookies
Dense, chewy, flavorful, these Matcha Chocolate Chip Cookies are such a great treat. Packed with bits of dark chocolate and amazing oats. These cookies are also very nutritious, easy to make with simple ingredients, and made without unhealthy refined sugars.
Ingredients
- 1 ½ cup quick oats
- ¾ cup whole grain flour
- 1 teaspoon baking powder
- Pinch of Himalayan salt
- 2 teaspoon Matcha green tea powder
- 1 egg
- ½ cup pure maple syrup
- 2 tablespoons extra virgin coconut oil melted and cooled to room temperature
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
Instructions
- Position an oven rack in the lower third of the oven and heat to 356F (180C).
- Line the bottom of a baking sheet with parchment paper. Set aside.
- In one bowl, mix the dry ingredients - flour, oats, baking powder, matcha and salt. Mix all together until combined.
- In a large mixing bowl combine coconut oil with maple syrup and vanilla extract. Use the whisk and mix it until you get the sticky texture.
- Add in egg, and stir vigorously using the whisk.
- When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
- Gently fold in chocolate chips. Use spatula.
- Let the mixture sit for 10 minutes.
- Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
- Bake 12-15 minutes until the edges of the cookies begin to brown. Don't overbake them.
- When you get them out of the oven, cookies will be soft. Leave them to cool for few minutes on the baking sheet then transfer them to a cookie rack to cool completely. They will harden after they cool down.
Notes
As a measure, I used a US cup (240ml). Makes about 12 cookies. Recommended serving size is 1-2 cookies.
Substitutions
- You can substitute 1 ½ cup quick oats with 1 cup rolled oats.
- You can substitute maple syrup with honey.
- Substitute coconut oil with avocado oil, ghee, or grass-fed butter.
- Substitute dark chocolate chips with chopped dark chocolate or cacao nibs. Be aware that cacao nibs are bitter in taste and hard to chew.
- Substitute vanilla extract with almond extract.
- Make them gluten-free. Use certified gluten-free oats.
- Make it vegan: Use chia or flax egg replacement.
Nutrition
Serving: 1cookie | Calories: 167kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 15mg | Potassium: 146mg | Fiber: 2g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Don’t forget to rate it and leave the comment. I would love to hear what you think.
DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
This post is originally published in March 2019. It's updated with new information and republished in August 2021. The recipe is changed slightly as I tested it more during that time.
Shadi says
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Taryn says
The green tea is such a unique twist to the classic cookie. Thanks for a great recipe!