Matcha Chocolate Chip Cookies

4.71 from 82 votes

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.

Prep Time5 mins

Cook Time15 mins

Resting time10 mins

Total Time30 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: healthy matcha cookies, matcha chocolate chip cookies healthy, matcha cookies

Servings: cookies

Calories: 167kcal

Author: Natalie

Equipment

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.

Keep oatmeal cookies in a cookie jar or air-tight food container refrigerated. They will last up to 7 days.

To freeze: 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.

See "Recipe tips" for more information.

Nutrition