If you’re looking for a way to make unbelievably delicious Matcha cookies without using white sugar, margarine, or basing the recipe around white flour – you’re in the right place!
It all started when I was terribly craving guilt-free vegan Matcha cookies, without compromising on the taste. The best part is that I live in Kyoto and there’s so much inspiration here wherever I look!
This cookie recipe is actually inspired by a snack I once saw in 7/11. Yes, a healthy cookie inspired by “junk food”.
I already mentioned why Matcha is excellent for your diet, and I have also posted a few recipes using Matcha (like these Matcha scones and these Raw Matcha-Chocolate Mini Vegan Cheesecakes). This time I have made the easiest Matcha snack which you can happily eat between meals, or actually whenever you like 😃
Prep time: 10 minutes
Total time: 20-25 minutes
Serving: 18 cookies
Does it keep?: Around 3-5 days
- ½ cup oat flour
- 3tbsp coconut sugar
- 4tbsp white all-purpose flour
- 1tbsp Matcha powder
- 1tsp baking soda
- a pinch of salt
- ½ cup creamy peanut butter
- ¼ cup agave / maple syrup
- 1tsp vanilla extract
- 1 flaxseed egg (1tbsp ground flaxseed to 3tbsp of water)
- Preheat the oven to 170 degrees Celsius (about 340 F).
- In a cup or small bowl make the flaxseed egg by mixing together the ground flaxseed and water. Set aside in the fridge for 5 minutes.
- In a large bowl, combine the oat flour, coconut sugar, white flour, Matcha, baking soda, and salt.
- Then add the wet ingredients: peanut butter, agave/maple, vanilla extract, and the flaxseed egg. Mix it all together. It’s going to be sticky – great! That’s how it should be.
- Roll into 18 small balls and put them on a baking sheet with at least 1cm space between them. Then, gently press on the balls to form flat cookies.
- Bake for around 8 minutes, or until the edges begin to brown slightly.
- Remove from the oven and let them cool for 20 minutes before eating.
You can now enjoy your healthy Matcha cookies. Try not to eat them all at once 😉