Matcha Oatmeal Breakfast Cookies

These matcha oatmeal cookies are so simple to make, even non-bakers can handle them. Vegan and gluten-free, they’re great for midday snacking and breakfast on the go.

Not counting my quarantine bread phase, I am not a huge baker. And cookies, in particular, are not something you’ll often find me baking. But there’s an exception to every rule and in my case, it’s oatmeal-based cookies. Oats make any cookie instantly virtuous, nutrition-wise. Plus, I love the chewy, toothsome texture they create.

Case in point: these matcha oatmeal cookies with banana and walnuts. With a hearty texture from rolled oats and satisfying bits of crunch from the walnuts, they are wonderful for midday snacking and breakfast on the go. The matcha powder adds an earthy, floral note that complements the banana flavor perfectly.

More fun news: these cookies are both vegan and gluten-free.

Key Ingredients + Substitutions

• Oats: Old-fashioned rolled oats work best here.
• Walnuts: Can be substituted with pecans.
• Flaxseed Meal: When ground flaxseeds are combined with water, they take on a gelatinous texture that acts as a vegan egg substitute in baked goods. (If you eat eggs, you may use 1 large egg here instead.)
• Cornstarch: Absorbs excess moisture and helps bind this gluten-free dough together.
• Banana: You need a really ripe banana for these, but don’t worry if yours is still plain yellow – below I’ve got a trick for ripening a banana in just 10 minutes.
• Matcha: This Japanese green tea powder can be pretty pricey in supermarkets so I order it in bulk from Atlantic Spice Co. (You can still make these cookies even if you don’t have matcha! Add some vanilla extract, cinnamon, or chocolate chips instead.)

How to Make Matcha Oatmeal Cookies (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Ripen Your Banana (If Needed)

If you don’t have a really ripe banana around, good news: you can ripen any banana in the oven in 10 minutes. Place the banana on a baking sheet and put in a preheated 350ºF oven until it turns dark brown all over, about 10 minutes.

Set aside to cool while you prep the other ingredients.

Step 2: Make the Flax “Egg”

Whisk flaxseed meal with water and set aside until the mixture thickens, about 5 minutes. (Tip: If you eat eggs, you may substitute the mixture with 1 large egg.)

Step 3: Mix the Dry Ingredients

In a large bowl, stir together the oats, walnuts, cornstarch, and baking powder.

Step 4: Mash the Banana

When your banana is cool enough to handle, peel it and place in a shallow bowl. Mash with a fork until completely smooth.

Step 5: Mix the Wet Ingredients

To the banana, add the oil, sugar, matcha, salt, and flax mixture.

Step 6: Finish the Dough

Pour the matcha mixture into the oat mixture and fold with a rubber spatula until thoroughly combined.

Step 7: Portion and Bake the Cookies

Scoop the cookies onto a parchment-lined baking sheet and flatten them lightly with your hand. Bake until golden around the edges, about 15 minutes.

Storage Tips

Cool the cookies completely before storing them in an airtight container. You may keep them at room temperature for a few days, but if you suspect you won’t eat them all right away, keep them in the fridge instead.

More Recipes with Oats

• Peanut Butter Granola Bars
• Carrot Oatmeal Cookies
• Basic Overnight Oats with Chia Seeds
• Lentil “Meatloaf”

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe