These matcha oatmeal cookies go perfectly with our Coconut Matcha Latte for an afternoon snack.
Always looking for a way to reduce sugar in my homemade snacks, the natural sweetness from whole fat coconut milk powder has allowed these cookies to have significantly reduced sugar content compared to many other oatmeal cookie recipes. An added benefit of the coconut milk powder is that it helps they stay moist and chewy.
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With both 85% cacao and matcha powder, these cookies are loaded with antioxidants too and you can never have too much antioxidants in your life.
Just like our Matcha Cacao Chip Protein Cookies, these matcha cookies go perfectly with a glass of your favorite type of milk or of course with a Matcha Latte.
Matcha Oatmeal Cookies
Soft and chewy matcha oatmeal chocolate chip cookies
Servings: 15 Cookies
Keywords: Cookies, Baked Goods, Baking, Matcha
- Prep Time: 10 mins
- Cook Time: 13 mins
- Total Time: 23 mins
Ingredients
- 115 Grams (8 Tablespoons) Unsalted Butter
- ¼ Cup White Granulated Sugar
- ¼ Cup Light Brown Sugar
- ¼ Cup Full Fat Coconut Milk Powder
- 1 Cup All Purpose Flour
- 1 Teaspoon Vanilla Extract
- 1 Large Egg
- 2 Tablespoons Matcha
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Teaspoon Cinnamon
- 150 Grams 85% Cacao, Chopped
- 1 ½ Cups Rolled Oats
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper
Combine Wet Ingredients
- Cream together butter, white sugar, brown sugar and coconut milk powder in a large mixing bowl until smooth
- Add egg and vanilla to creamed butter, sugar and coconut milk powder and mix until combined. Avoid over mixing which could stiffen the egg.
Combine Dry Ingredients
- In a separate bowl, mix together dry ingredients (flour, baking soda, salt cinnamon and matcha)
- Add dry ingredients to the wet ingredients mixture and mix until fully combined
- Chop about 150 grams of cacao. Add cacao chips and oats to the dough and mix until fully combined
- Use a tablespoon to create balls of dough about 1-1.5 inches in diameter and place on the baking sheet with about 2 inches separation between each ball. Press down on each ball with the back of your spoon so each ball is about 1/2 to 1 inch tall.
- Bake for 12-13 minutes
- Remove from oven and cool on the sheet for about 5 minutes before removing the cookies from the sheet and placing them on a cooling rack
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