Matcha-Chocolate Chip Cookies
Course:
Dessert, Cookies
Time:
Prep Time: 15+mins., Cook Time: 10-13 mins.
INGREDIENTS:
- Nonstick olive or coconut oil cooking spray
- 3⁄4 cup gluten-free flour
- 1⁄2 teaspoon aluminum-free baking powder
- 1⁄4 teaspoon sea salt
- 3 tablespoons unrefined coconut oil, melted
- 1 teaspoon organic vanilla extract
- 1 egg (if making vegan, add 1–2 tablespoons of water)
- 1 1⁄2 ripe medium bananas, mashed
- 1 tablespoon Matcha powder
- 1 cup organic rolled oats
- 1 cup semisweet chocolate chips
DIRECTIONS:
- Preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray.
- In a medium bowl, whisk together the baking powder and salt; set aside.
- 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.
- 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.
- 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.
- Chill the cookie dough in the refrigerator for 15 minutes.
- Using a tablespoon, scoop out 1½-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.