Matcha Chocolate-Chip Cookies

Earthy, sweet and studded with dark chocolate, these matcha chocolate-chip cookies are a wholegrain twist on the classic. Made with oats, maple syrup and a good spoonful of matcha green tea powder, they bake up chewy in the middle with lightly crisp edges — and that unmistakable jade colour.

Why you'll love these matcha cookies

• One bowl, 30 minutes, no mixer needed
• Wholegrain and refined-sugar-free (sweetened with maple)
• The bitterness of matcha balances the sweet dark chocolate perfectly
• Naturally green — no food colouring

Ingredients

Makes 12 cookies.

• 1 1/2 cups quick oats
• 3/4 cup wholegrain flour
• 1 tsp baking powder
• Pinch of salt
• 2 tsp matcha green tea powder
• 1 egg
• 1/2 cup pure maple syrup
• 2 tbsp coconut oil, melted and cooled
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

How to make matcha chocolate-chip cookies

1. Prep. Heat the oven to 180°C / 356°F and line a baking sheet with parchment.
2. Dry. Combine oats, flour, baking powder, matcha and salt.
3. Wet. Whisk the coconut oil with maple syrup and vanilla until sticky, then whisk in the egg.
4. Combine. Fold the dry mix into the wet until just combined, then fold in the chocolate chips.
5. Rest the dough for 10 minutes so the oats hydrate.
6. Bake. Scoop onto the sheet 2 in apart, flatten slightly, and bake 12–15 minutes until the edges brown.
7. Cool on the sheet a few minutes, then transfer to a rack.

Tips & variations

• Use culinary-grade matcha for baking to keep costs down — save ceremonial for drinking.
• Sift the matcha with the flour to avoid green streaks.
• Swap chocolate chips for white chocolate for a sweeter contrast.

Frequently asked questions

Why did my cookies turn brown, not green?

Matcha dulls with high heat and time. Don't overbake, and use a vivid, fresh matcha powder for the best colour.

Can I make them vegan?

Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).

Craving more baking? Try our matcha cake roll.