Matcha Oatmeal Cookies
Indulge in matcha oatmeal cookies that are soft, sweet, and packed with earthy flavor. A healthy twist on a classic treat.
Servings: 12
Calories: 226kcal
Equipment
Ingredients
- 1 15 ounce can chickpeas
- 1 cup rolled oats (use gluten-free, if gluten sensitive)
- 2 Tbsp matcha powder (any grade)
- ¾ cup cashew butter (okay to sub almond butter or peanut butter)
- ¼ cup coconut milk
- 1 cup medjool dates (about 10-12, pitted)
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup unsweetened coconut flakes
- ¾ cup raisins
- ⅛ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Blend the base. In a food processor, add the chickpeas, oats, pitted dates, cashew butter, matcha powder, vanilla extract, baking powder, baking soda and salt. Process until mostly smooth and creamy.
- Fold in raisins and coconut flakes. Stir in the raisins by hand or pulse once or twice just to mix.
- Shape the cookies. Scoop out a few tablespoon-size portions of dough and place on the prepared baking sheet. Flatten each cookie slightly with your hand or the back of a spoon (they won’t spread much during baking).
- Bake for 15 to 18 minutes, or until the bottoms are lightly golden and the tops are set.
- Cool completely on the baking sheet before transferring to a container. The cookies will firm up as they cool.
Notes
- Color Tip: These cookies have a soft brownish-green hue due to the whole food ingredients. Unlike traditional matcha cookies made with white flour and sugar, the chickpeas, oats, and dates naturally mute the green color, but the matcha flavor still shines through.
- Soften Dates if Needed: If your Medjool dates are dry or firm, soak them in warm water for 10 minutes, then drain before blending. This ensures a smoother, more cohesive dough.
- Stickiness Fix: If the dough is too sticky to handle, add oat flour 1 tablespoon at a time until it’s easy to shape.
- Nut-Free Option: Swap cashew butter for sunflower seed butter or tahini if you need a nut-free version.
- Storage: Store cooled cookies in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. They’re great for grab-and-go snacks.
Nutrition
Calories: 226kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 95mg | Potassium: 303mg | Fiber: 3g | Sugar: 8g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
