I’m thrilled to partner with Aiya, a premium matcha tea producer, to bring you these matcha oatmeal cookies. Thank you for supporting the brands that support The New Baguette!
The early morning scene in the New York City subway system is not a pretty sight. The trains are crowded, the people are irritable, and you can bet that everyone is collectively crossing their fingers and hoping that maybe, just for today, there will not be “an ongoing investigation,” “a sick passenger in the train ahead of us”, or a “we are being held in the station” announcement.
And if you get stuck in the same car with a group of high schoolers, then you are really and totally f***ed.
But aside from shaving years off New Yorkers’ lives, the train also serves as the place where many of us have our first meal of the day – be it a bagel with a schmear, a bacon-egg-and-cheese (always said as one word), a Chinese pork bun, or just a thermos of coffee (looking at you, lady bosses in power suits).
It is for mornings like these that matcha oatmeal cookies can be really useful. I typically eat avocado toast or have a smoothie for breakfast, but for times when my day begins especially early, having something portable that was made ahead leaves me with one less thing to worry about at 7am.
Okay, so I realize I’m biased, but these matcha oatmeal cookies are kind of brilliant. They are vegan and gluten-free, and made with really nutritious, yummy things like bananas, coconut oil, oats, pistachios and matcha (yay for an extra source of morning caffeine!).
The mashed banana and melted coconut oil serve as binders in these cookies. The oats – both whole rolled oats and ground – take place of the traditional wheat flour. The pistachios add crunch, as well as protein, fiber, potassium and iron.
As for the matcha, here I’m using Aiya Culinary Grade Matcha, which is especially formulated for cooking and baking. It lends an awesome floral yet nutty fragrance to the cookies, not to mention the beautiful green color.
Whether your morning commute consists of a crowded train ride with angry New Yorkers or not, these cookies are a great option for breakfast on the go.Print
Got an early morning commute? These matcha oatmeal cookies make a great breakfast on the go!
- 1 tablespoon flaxseed meal (ground flax seeds)
- 1 3/4 cups rolled oats, divided (OR 1 cup oat flour plus 3/4 cup rolled oats*)
- 1/2 cup shelled pistachios or other nuts
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 really ripe banana, mashed
- 1/4 cup melted coconut oil
- 1/4 cup turbinado or coconut sugar
- 2 teaspoons Aiya Cooking Grade matcha
- Preheat the oven to 375F. Line a baking sheet with parchment paper; set aside.
- In a small bowl, stir the flax with 2 tablespoons of filtered water (this is known as a “flax egg”). Refrigerate for 5-10 minutes while you prepare the rest of the ingredients – the resulting “egg” should be thick and slightly gelatinous.
- Pour 1 cup of the oats into a food processor or high-speed blender and grind them to a fine meal, 1-2 minutes.
- Transfer the ground oats to a medium bowl, along with the remaining 3/4 cup oats, pistachios, baking powder and salt. Stir to combine.
- In a separate bowl, stir together the banana, coconut oil, sugar, matcha and the flax egg. Fold the oat mixture into the banana mixture, stirring just until combined.
- Spoon the mixture onto the prepared baking sheet (using an ice cream scoop, if you have one) spacing the cookies 1-2 inches apart. Bake until lightly golden, 12-14 minutes. Transfer the cookies to a cooling rack and let sit for 10 minutes before eating.
- If not eating immediately, place cooled cookies in an airtight container and store in a cool dry place for up to 5 days.
*If using oat flour and rolled oats, skip step #3 and move on to step #4, when you can combine both the flour and rolled oats in the bowl.
- Calories: 187
- Sugar: 2.2 grams
- Fiber: 2.8 grams
- Protein: 3.4 grams
Keywords: matcha, oatmeal, breakfast, cookies, banana