Healthy Matcha Cookies with Oat Flour Recipe
Crisp-edged, chewy healthy matcha cookies made with gluten-free oat flour, maple sugar, flax and poppy seeds. These matcha oat cookies are vegan and gluten-free as written, with no refined white sugar and an optional touch of spirulina for deeper green color.
Servings 12 matcha cookies
Calories 100.9kcal
Ingredients
- ⅓ cup firm vegan butter I used Miyoko's
- ½ cup maple sugar or your fav granulated sugar
- 1 flax egg 1 tbsp fround flaxseeds (or chia) + 3 tbsp warm water, or use a regular egg if not vegan
- 1 cup oat flour gluten free if needed
- 1 ½ tbsp matcha powder culinary grade
- ⅓ tsp baking soda
- 1 ½ tbsp poppy seeds
- ¼ tsp sea salt
Optional
- 1 tsp vanilla extract optional
- pinch spirulina powder ~ 1/6 tsp, for deeper green color
Instructions
- Make the flax egg. Mix the ground flaxseed with warm water and let it thicken for 5–10 minutes.
- Preheat the oven. Set to 350°F / 175°C and line a large baking sheet with parchment.
Form the matcha cookie dough
- Cream the butter and sugar. Beat the softened vegan butter and maple sugar for 3–4 minutes, until fluffy and aerated.
- Add matcha. Mix in the matcha powder and optional spirulina until evenly colored.
- Add the wet ingredients. Mix in the flax egg and vanilla.
- Add the dry ingredients. Add oat flour, baking soda, salt and poppy seeds. Mix just until combined.
Chill in the fridge
- Chill the cookie dough 20-30 minutes in the fridge. Chilling will solidify the fat in the cookies and will prevent spreading too much and too fast while baking. Plus a firmer dough is easier to work with and form balls.
Shape the cookies
- Shape the cookie dough into small balls using a small ice cream scoop (size of about 1/2 tablespoon). Arrange balls 2 inches apart on prepared baking sheet. You can also gently press each cookie but you don’t want to smoosh them totally down, just flatter rounds, they will melt and spread anyways.
Bake
- Bake for exactly 12 minutes. Keep an eye on them, they may not look fully set yet (the centers are still soft), but they will continue to cook a bit as they rest on the cookie sheet for about 5 minutes.
- Rest. Leave on the baking sheet for about 5 minutes.Cool. Transfer to a wire rack and let cool completely. The cookies become crisper as they cool.
Tip: to get perfectly round matcha sugar cookies, gently push the edges with a spatula toward the center while the cookies are still hot.
Video
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Notes
Matcha: Culinary or baking-grade matcha works well. Freshness and color matter more here than buying the most expensive grade.
Oat flour: Use certified gluten-free oat flour when necessary. Rolled oats can be ground finely to make your own.
Flax egg: One regular egg also works if you don't need the cookies vegan.
Spirulina: Optional and used only to deepen the green. Start with about 1/16 teaspoon; don't add enough to noticeably flavor the cookies.
Poppy seeds: Optional and can be omitted.
Sugar: Reducing the maple sugar changes spread and texture and produces a softer cookie.
Applesauce: Applesauce produces a puffier, softer cookie that spreads much less.
Sorghum flour: Replacing half of the oat flour with sorghum flour has also worked well in testing.
Chilling: Chill for at least 20 minutes if the dough feels soft.
Bake time: Remove the cookies while the centers still appear slightly soft. They'll continue setting as they cool.
Make ahead: Refrigerate the dough for up to 48 hours.
Storage: Keep cooled cookies airtight for 5–7 days.
Freezing: Freeze portioned dough or baked cookies for up to 2 months.
Nutrition
Serving: 1cookie | Calories: 100.9kcal | Carbohydrates: 11.4g | Protein: 1.7g | Fat: 5.6g | Sodium: 84.5mg | Potassium: 31mg | Fiber: 1.5g | Sugar: 7.2g | Vitamin C: 0.8mg | Calcium: 2.4mg | Iron: 3.3mg
