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