These Matcha Chocolate Chip Cookies from Candice Kumai features every wellness-lover’s two favourite ingredients: Matcha and coconut oil. (And yes, these cookies are Amodrn staff-approved and regularly make an appearance at work meetings!). Keep scrolling for the recipe!
MATCHA
We all know the health benefits of green tea. It is loaded with antioxidants and brain-boosting nutrients. Matcha is a concentrated form of green tea– amplifying the number of antioxidants and nutrients by 3x. Matcha has been proven to boost your metabolism and help burn calories.
COCONUT OIL
Even though the wave of “coconut oil can fix any problem” has died down, we can not deny the benefits that it has in cooking. Coconut oil is high in natural fats, helpful in boosting digestion and weight loss.
Makes 18-20 cookies
Ingredients
Nonstick olive or coconut 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
1/3 cup organic sugar (or 5 drops of stevia)
1 egg (if making vegan, add 1 to 2 tablespoons of water)
1 1/2 ripe medium bananas, mashed
1/2 cup organic rolled oats
1 cup semisweet chocolate chips
1 tablespoon matcha powder, sifted
Instructions
Preheat the oven to 325 degrees F. Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray.
In a medium bowl, whisk together the flour, 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.
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 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.
Pro tip: Try to resist eating them fresh out of the oven (I know, its hard). They taste even better the next day!
