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I created these matcha chocolate chip cookies when my daughter started asking for healthier snacks for her lunch box. We love matcha in our house, and mixing it with dark chocolate and oats just made sense. Now these cookies have become our go-to treat. My kids think they're having something special, while I know they're getting good stuff from the oats and matcha. Even my husband, who usually turns his nose up at anything 'healthy,' keeps sneaking them from the cookie jar.
Why These Are So Good
These cookies are my new favorite thing to bake. They're chewy and dense, thanks to the oats, and that bit of dark chocolate makes them feel like a real treat. What I love most is how easy they are to make you just mix everything together and pop them in the oven. Plus, they're sweet enough to satisfy cravings but won't give you that sugar crash later. My neighbor started making them for her afternoon coffee break and now she's hooked too.
What You'll Need
- Quick oats: A cup and a half or regular oats work too
- Whole grain flour: Just one cup any brand works fine
- Matcha powder: One teaspoon good quality stuff makes a difference
- Baking powder: Just a teaspoon
- Salt: A pinch is all you need
- Coconut oil: Melted and cooled about third cup
- Maple syrup: Same amount as the oil honey works too
- Vanilla: Just a splash
- One egg: Room temperature is best
- Dark chocolate: Half cup of chips or chopped up bar
Let's Make Some Cookies
- Getting Started
- First thing I do is turn on my oven to 356°F and line my cookie sheet. While that's heating up I measure everything out makes life easier later.
- Mix The Dry Stuff
- Dump your oats flour matcha powder baking powder and salt in a bowl and give it a good mix. I like using a whisk here gets rid of any matcha lumps.
- Now The Wet Stuff
- In another bowl mix up your melted coconut oil maple syrup and vanilla. Add your egg and mix it all up real good.
- Bringing It Together
- Pour the dry stuff into your wet bowl bit by bit stirring as you go. Once it's all mixed throw in those chocolate chips. Let it sit for about 10 minutes this helps the oats soak up the liquid.
- Time To Bake
- Scoop them onto your baking sheet leave some space between each one and press them down a little. They'll be done in about 12 minutes when the edges start looking golden.
Make Them Your Way
Sometimes I throw in some chopped walnuts or dried cranberries. My kids love when I use white chocolate chips instead of dark chocolate. Last week I sprinkled some sea salt on top before baking and wow what a difference! Play around with it until you find your favorite combo. Just remember if you add more stuff you might need to bake them a minute or two longer.
Some Helpful Tips
Let that dough rest for at least 10 minutes this isn't me being fussy it really makes better cookies. If you've got time pop it in the fridge for half an hour even better. Don't leave them in the oven too long they might look soft but they firm up as they cool. Trust me on this I've over-baked more than my share trying to get them crispy.
Keeping Them Fresh
These cookies stay good in the fridge for about a week in a sealed container. I usually make a double batch and freeze half. Just throw them in a freezer bag they'll keep for three months. Let them thaw on the counter when you want one don't microwave them they get weird and chewy.
Switch Things Up
If you're out of quick oats regular old-fashioned ones work fine just gives the cookies more texture. No coconut oil? Use butter or any oil you've got. Some of my friends use sugar-free syrup instead of maple syrup works great if you're watching your sugar. For my gluten-free friends just use gluten-free oats and flour the recipe works just the same.
Why They're Good For You
These aren't your average cookies. The oats keep you full longer matcha gives you a nice gentle energy boost and dark chocolate well that's just good for the soul. My sister who's really into nutrition says they're packed with fiber and antioxidants. All I know is they taste great and don't leave me feeling guilty like regular cookies do.
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Perfect For Any Time
These cookies have become my go-to for pretty much everything. They're sturdy enough for lunch boxes fancy enough for company and just right with afternoon tea. My son takes them to soccer practice for a quick energy boost and my daughter's friends always ask for them at sleepovers. They might be healthy but nobody needs to know that part!
Frequently Asked Questions
- → Quick vs rolled oats?
Quick oats make softer cookies. Rolled work too but use less for right texture.
- → Making them vegan?
Use chia or flax egg instead of regular egg. Other ingredients already plant-based.
- → Why let dough rest?
Helps oats absorb moisture and flavors. Makes cookies hold shape better.
- → Storing tips?
Keep in fridge up to week. Can freeze 3 months but don't microwave to thaw.
- → Cookies too soft?
They firm up while cooling. Don't overbake - edges should just start browning.
Conclusion
Mix oats, matcha and whole grain flour with maple syrup and coconut oil. Add chocolate chips for a healthier cookie treat.