I'm loving all the matcha-infused recipes these days! Matcha is green tea turned up a notch, and you'll feel the benefits of it -- the calm, yet alert, buzz is wonderful! You might also like this Choco-Matcha Drizzle,or these unique Matcha Recipes.
Makes: 24 cookies
1 cup old-fashioned rolled oats
½ cup gluten-free flour
½ cup unsweetened shredded coconut
2 Tbsp bee pollen
2 tsp matcha powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup coconut sugar
8 Tbsp unsalted grass-fed butter, softened (use vegan butter for a dairy-free option)
1 large egg
½ tsp vanilla extract
1. Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl.
2. Beat coconut sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined.
3. Scrape dough (it will be sticky) onto a 16-inch-long piece of parchment. With damp hands, shape dough into a 9-by-2-inch log. Wrap log in parchment; twist ends to seal. Chill for 2 hours.
4. Preheat oven to 350oF. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.
Per Serving (2 cookies): 192 calories, 11g fat (7g sat), 2g fiber, 4g pro, 22g carb, 154mg sodium, 1mg iron, 34mg calcium
Kelly Harrington, MS, RDN
Registered Dietitian Nutritionist for Healthy Goods
Recipe courtest of Health magazine
