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Matcha Oatmeal Cookies on white parchment paper

Matcha Oatmeal Cookies

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  • Author:
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 8-12 cookies 1x
  • Category: Breakfast
  • Cuisine: Vegan, Gluten-Free


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


  1. Preheat the oven to 375F. Line a baking sheet with parchment paper; set aside.
  2. 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.
  3. Pour 1 cup of the oats into a food processor or high-speed blender and grind them to a fine meal, 1-2 minutes.
  4. Transfer the ground oats to a medium bowl, along with the remaining 3/4 cup oats, pistachios, baking powder and salt. Stir to combine.
  5. 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.
  6. 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.
  7. 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
Tofu with tomatoes.

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