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These cookies came about when my daughter wanted snacks for school that weren't loaded with sugar. We're big fans of matcha around here mixing it with oats and dark chocolate just made sense to us. Now they're everyone's favorite treat at home. My kids feel like they're eating something awesome and I feel good knowing they're getting oats and matcha in every bite. Even my husband who's usually not into healthy snacks can't stop sneaking them from the jar.
Irresistibly Tasty Reasons
I honestly can't stop making these. The oats make them super hearty and chewy and a bit of dark chocolate gives that sweet kick I’m always after. What sells me is how simple they are you just dump the ingredients together and throw them in the oven. They hit the sweet tooth but you won't get that sugar rush and crash. My neighbor tried them once with her coffee and now she's obsessed.
What To Grab
- Dark chocolate: Chop up a bar or grab half a cup of chocolate chips
- One egg: Best when it's not cold from the fridge
- Vanilla: A quick splash is plenty
- Maple syrup: Use the same amount as your coconut oil or swap for honey
- Coconut oil: About a third cup melted and cooled down
- Salt: Just a little pinch
- Baking powder: One teaspoon is enough
- Matcha powder: You'll want one teaspoon and the better quality the better
- Whole grain flour: Throw in a cup doesn't matter what brand
- Quick oats: Go for one and a half cups regular rolled oats also work
Easy Breezy Cookie Making
- Time To Bake
- Drop scoops of dough onto your sheet give 'em some space then press them down a bit. In about 12 minutes when the edges look golden they're done.
- Let Oats Soak A Bit
- Once you've stirred in the chocolate chips let your dough chill out for 10 minutes so those oats drink up the liquid.
- Combine It All
- Slowly stir your dry stuff into the wet stuff so it doesn't clump. When it's all together toss in the chocolate and mix again.
- Wet Ingredients Go First
- In a separate bowl mix the coconut oil with maple syrup and vanilla then add the egg and whisk it really well.
- Prep And Preheat
- Get that oven going at 356°F and line your baking tray. Measure your ingredients now to make things easy.
- Dry Ingredients Together
- Mix oats, flour, matcha powder, baking powder, and salt in a bowl whisk it so no matcha bits get left behind.
Make Them Yours
Sometimes I'll add in dried cranberries or some chopped up walnuts. White chocolate chips are always a hit with my kids. Last week I put sea salt on top before baking and it was amazing! Try out different things till you hit your perfect combo. If you’re throwing in extra goodies just bake them a tiny bit longer.
A Few Handy Hints
Don't skip letting the dough rest for at least 10 minutes it makes a huge difference in the outcome. Got spare time? Stick the dough in the fridge for half an hour—makes them even better. Take them out before they look too done they'll harden up as they cool I learned that the hard way after burning plenty trying to get them crunchier.
How To Keep Them Yummy
Stick these in a container in the fridge and they’ll stay fresh up to a week. I double up my batches so I always have some in the freezer—they last three months in a freezer bag. To eat just let one thaw out on the counter skip the microwave or they’ll get weirdly chewy.
Ways To Change Things
If you only have old-fashioned oats go ahead and use them they just make these a bit chunkier. No coconut oil in your pantry? Butter or whatever oil works. Got friends who can’t have sugar? Sugar-free syrup does the job. Need gluten-free? Swap in gluten-free oats and flour—it turns out just right too.
Packed With Goodness
These aren't just any cookies. Oats keep you from getting hungry right away, matcha gives a chill caffeine kick, and dark chocolate just makes everything better. My sister (who's way into nutrition) tells me they're full of fiber and all sorts of antioxidants. I just know they taste awesome and don't leave me feeling blah like regular cookies.
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Perfect Anytime Snack
I reach for these for all sorts of things. They're tough enough for the kids' lunch at school, look impressive for guests, and match perfectly with my afternoon tea. My son loves them after soccer, and all my daughter's friends ask for more at sleepovers. They seem healthy but honestly no one even notices!
Frequently Asked Questions
- → Quick oats or rolled oats better?
Quick oats give a tender cookie. Rolled oats work if you like more texture, but cut back a bit so they don't dry out.
- → How to swap for vegan?
Use a flax or chia egg in place of the regular one. Everything else here is already plant-based.
- → Letting dough rest – why bother?
It lets the oats soak up more moisture. Cookies keep their shape better and taste richer, too.
- → Stash tips?
Tuck 'em in the fridge for up to a week. Or freeze for 3 months, but let them thaw on the counter.
- → Too soft after baking?
No worries – they'll get firmer as they cool down. Don't bake too long, just wait for the edges to get a bit golden.
Conclusion
Stir matcha, oats, and flour with maple syrup and coconut oil. Add in chocolate chunks for a happy bite.