Chewy Oatmeal Matcha Cookies are gluten free, so yummy and have the best texture. The white chocolate chips and matcha pair perfectly!
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New favorite cookie right here! You know I am all for a classic chocolate chip, but these cookies hit different.
They are crisp on the outside, but chewy on the inside. The texture is divine.
My boyfriend doesn't even like matcha and he loves these cookies. The combination of matcha and white chocolate is simply magical.
Ingredients in this recipe
- almond flour
- gluten free old fashioned rolled oats
- culinary grade matcha powder
- baking soda
- pure vanilla extract
- egg at room temp
- cane sugar
- softened coconut oil
- white chocolate chips
Expert Tips
I don't recommend coconut sugar for this recipe. It could alter the color of the cookies.
Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Store cookies in an airtight container for optimal freshness. They should keep for about 3 days.
How to make Chewy Oatmeal Matcha Cookies?
- Combine all ingredients. (This is a one bowl cookie recipe!)
- Scoop, roll and flatten.
- Bake.
- Cool and enjoy!
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If you want some more cookie inspiration check out these recipes!
- Oat Flour Peanut Butter Cookies
- Healthy Homemade Thin Mint Cookies
- Gluten Free Funfetti Cookies
- Almond Flour Peanut Butter Cookies
- Healthy Vegan Skillet Cookie (Gluten Free)
- Vegan Double Chocolate Chip Cookies
Chewy Oatmeal Matcha Cookies (Gluten Free)
Ingredients
- 1 cup almond flour
- 1 cup gluten free old fashioned rolled oats
- 2 teaspoons culinary grade matcha powder
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 egg at room temp
- ½ cup cane sugar
- ¼ cup softened coconut oil
- ⅓ cup white chocolate chips
Instructions
- Combine almond flour, oats, matcha powder, baking soda, vanilla extract, egg, cane sugar and coconut oil with a rubber spatula.
- Gently fold in the white chocolate chips.
- Use a 2 tbsp scoop and drop each cookie dough ball onto a cookie sheet. Press and flatten to form round disks. Bake the cookies at 350 degrees F for 9-12 min.
- Allow the cookies to cool on a cooling rack before enjoying. They will harden as they cool.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Lisa
So chewy and yummy!!!!! Made these for two friends and we finished the whole batch 🤫
That's awesome!!
Veronica
These have a great flavor and texture! They are perfect for when you have a sweet craving. I cut the sugar by half and used mini marshmallows and Lilly’s butterscotch chips, because I didn’t have white chocolate chips. I made mine about 1 tbsp big. They do really need flattening to cook thru. Thanks for sharing your amazing recipe!
Yay!! 🙂
Helena
Super easy and delicious 😋
I'm gonna make them again. Definitely worth trying.
Awesome! 🙂
Şevval
I used pistachio powder instead of matcha. And butter instead of coconut oil. It turned out well. But sugar can be a little bit less. I'll try with less sugar after. I got 6 huuuge cookies. Thanks for the recipe.
I have to get pistachio powder! YUM!!
Jennie
It was great! Very easy to make and very enjoyable!
Awesome! 🙂
Kaylie
It was a hit! I made them for my friends potluck and everyone loved it! I even made it a couple week later for my moms birthday she LOVEDD them!!
YAY! 🙂