Matcha–Chocolate Chip Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 18 to 20 cookies
- 1 cup semisweet chocolate chips
- 1/4 teaspoon sea salt
- 1 teaspoon organic vanilla extract
- 1/2 teaspoon aluminum-free baking powder
- nonstick olive or coconut oil cooking spray
- 3/4 cup gluten-free flour
- 3 tablespoons unrefined coconut oil, melted
- 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 tablespoon matcha powder, sifted
- Carbohydrate 17 g(6%)
- Cholesterol 8 mg(3%)
- Fat 5 g(8%)
- Fiber 1 g(6%)
- Protein 2 g(3%)
- Saturated Fat 4 g(18%)
- Sodium 39 mg(2%)
- Calories 113
Preparation 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 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. 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 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 TipTry to resist eating them fresh out of the oven (I know, it’s hard). They taste even better the next day! From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation 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 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. 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 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 TipTry to resist eating them fresh out of the oven (I know, it’s hard). They taste even better the next day! From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
