Matcha Oat Cookies
Sometimes the simplest ideas are the best. Home baking is a perfect example of this. Making cookies yourself means you're not only free to tailor the ingredients to your own taste, but you can also create something truly special. Our oat cookies with Japanese Moya Matcha are more than just tasty – they're also a healthier alternative to shop-bought sweets, which often come loaded with excess sugar and artificial additives. What's more, thanks to their natural ingredients and matcha's beneficial properties, these cookies offer the perfect balance of enjoyment and health benefits.
Have fun with this recipe! You can swap in a different sweetener, add more matcha, or use cashews instead of hazelnuts. These matcha oat cookies pair wonderfully with an afternoon cup of tea (Genmaicha, for instance), work perfectly as a mid-morning snack, or make a healthier dessert option. They only take a few minutes to prepare, and once you've tried them, we guarantee they'll become a permanent fixture in your kitchen!
Ingredients (makes around 12 cookies):
- 150g jumbo rolled oats
- 60g plain or oat flour
- 80g maple syrup
- 1 egg (around 50g)
- 70g melted clarified butter
- 3g baking powder (around half a teaspoon)
- 5g Moya Matcha Traditional
- A pinch of salt (around 1g)
- 80g chopped hazelnuts
Method:
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- In a large bowl, mix together all the dry ingredients – the oats, flour and baking powder – then add the matcha, a pinch of salt and the chopped hazelnuts, mixing until evenly combined.
- Add the melted clarified butter, maple syrup and egg to the dry ingredients. Mix thoroughly until you have a smooth, even mixture.
- Shape into balls about the size of a walnut, flatten them slightly, and place them on the baking tray, leaving space between each one.
- Bake for around 12–15 minutes, until the cookies are golden.
- Leave the matcha oat cookies to cool on a wire rack. They taste best fresh out of the oven!
Enjoy! Itadakimasu!
