These super moist and delicious cookies were based off of my most popular cookie recipe from my first book, Pretty Delicious. They are made with a secret ingredient, not matcha, but banana! Pro tip: try to resist eating them fresh out of the oven (I know, it’s hard). They taste even better the next day! Get that, you goddess girls xx ck
Makes approximately 12 cookies
1/3 cup unrefined coconut oil
1 teaspoon vanilla extract
1/3 cup organic sugar (or to make sugar-free, 5 drops of stevia)
1 egg* (omit if vegan)
1 medium ripe banana, mashed
1 cup gluten-free flour
½ teaspoon baking powder
¼ teaspoon sea salt
1 tablespoon high-quality matcha powder
1 cup organic rolled oats
1 cup semisweet chocolate chips
*The egg is optional, but does make the cookies softer! If omitting egg, to keep it vegan, add 1-2 tablespoons water if needed.
Preheat your oven to 325 degrees.
In a medium bowl, whisk the gluten-free flour, baking powder and salt together, set aside.
In a large baking bowl, add unrefined coconut oil, vanilla and sugar (or stevia if making sugar-free), whisk to combine; add in your egg (optional) whisk well to combine. Use a rubber spatula to scrape the sides and bottom of the bowl as necessary. Mix in the mashed banana whisking until well incorporated. Add the dry ingredients and whisk until they’re combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in your sifted matcha powder and fold into cookie dough using a rubber spatula.
Chill the cookie dough in the refrigerator for 15 minutes.
Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Use a tablespoon to scoop out 1 1/2-inch dough balls, placing them about 1 inch apart on the baking sheet.
Bake until slightly golden on top, about 10-13 minutes. Cool on the sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.