These delicious Matcha Chocolate Chip Cookies are adapted from the new book Kinstsugi Wellness by chef and author Candice Kumai. This recipe is a healthy take on a classic treat and uniquely finished with a hint of traditional Japanese matcha.
- 3/4 cup gluten free, all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3 tablespoons unrefined coconut oil, melted
- 1 teaspoon vanilla extract
- 1/3 cup coconut sugar
- 1 egg
- 1½ ripe medium bananas, mashed
- 1/2 cup rolled oats
- 1 cup semisweet chocolate chips
- 1 tablespoon matcha, sifted
- Preheat the oven to 325°F. Line a baking sheet with silicone baking mats (or parchment paper) and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine coconut oil, vanilla and sugar. Once blended, add the egg and stir thoroughly.
- Using a rubber spatula, scrape down the sides of the bowl as necessary. Add mashed banana, stirring until well incorporated.
- Add dry ingredients to wet ingredients. Once dough is formed, fold in oats and chocolate chips. Sprinkle in sifted matcha powder and gently fold.
- Chill dough for 15 minutes before using a tablespoon to scoop out 1½-inch balls. Place them 1-2 inches apart on prepared baking sheet, baking until lightly golden on the top (about 10-13 minutes). Cool on baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.