Gluten-free Matcha Oatmeal White Chocolate Chip Cookies make the perfectly naturally-colored St. Patrick’s Day treat. With a slight earthy matcha flavor, combined with hearty oats and sweet white chocolate, these cookies are a fun flavor combination everyone will want to try!
Do you like using food coloring when baking?
Or do you prefer to color your food with a natural method? Like using beet juice for beautiful reds, spinach for a bright green, or turmeric powder for a pop of yellow.
I feel like I meet people that are either in one camp or the other. I like to use both, depending on the circumstance. I love the ease that food coloring provides, as a busy mom. However, I also prefer to use more natural ingredients, so I like to make food that’s naturally colored too.
With matcha, you don’t have to choose between convenience and health!
The ease of adding a small amount of matcha powder to these cookies is unbeatable, for a fun, naturally colored treat for St. Patrick’s Day!
Never bought matcha before?
Don’t worry, matcha has become pretty popular these days and it’s easy to find matcha online or in a store. I’ve seen matcha in King Soopers, Sprouts, and (my personal favorite) Amazon. I love being able to read reviews on Amazon to help pick out my favorite products. I’m currently using and enjoying this matcha powder.
What’s so great about matcha anyway?
Matcha is filled with caffeine, similar to coffee, but because of the compounds found in matcha you won’t be hit with the jitters and a caffeine crash after enjoying it. Matcha is also loaded with antioxidants and helpful with weight loss.
Now that you know a little more about why I like to use matcha powder, and where to find some matcha powder, let’s get to making these gluten-free Matcha Oatmeal White Chocolate Chip Cookies!
To begin, preheat your oven to 350 and line two pans with parchment paper.
No chilling with this recipe! Yay!
In a medium sized mixing bowl, stir together your dry ingredients (flour, oats, baking soda, salt, cinnamon, matcha powder) till combined. You want to make sure your matcha powder has been mixed in smoothly and there aren’t any clumps.
*High Altitude friends, be sure to use quick oats instead of old-fashioned oats, to help your cookies not dry out so fast in the altitude!
Now, in a large mixing bowl, add your softened coconut oil and brown and white sugars and whisk them together (using a hand or stand mixer). Mix until they have creamed together (don’t skip this step or the cookies won’t be the same!). You want to make sure your coconut oil is only softened, similar to softening butter where it’s still a solid but lightly melty around the edges. If your coconut oil is completely melted and too hot it won’t cream into the sugars in the same way.
Add in your egg and vanilla and lightly whisk till combined.
Pour your dry ingredients into your wet ingredients and stir till combined. Now, gently fold in your chocolate chips.
Want to make sure your cookies turn out picture perfect?
After you scoop your cookie dough onto your pans, gently push a few extra chocolate chips into the tops of each scoop of dough before you bake your cookies. As the cookie dough spreads and bakes in the oven, the chocolate chips you added on top will stay on top and make your cookies look picture-perfect!
Bake each pan separately in the oven for about 10-12 minutes, or till the cookies have set around the edges, and are starting to get beautiful cookie wrinkles throughout.
I hope you give these gluten-free Matcha Oatmeal White Chocolate Chip Cookies a try, for a fun, naturally colored, unique cookie that will be the life of the party 🙂
Want a more traditional cookie for St. Patrick’s Day? Check out my gluten-free Valentines Day White Chocolate Dipped Cookies that can easily be made with green sprinkles instead.
Or, be a rebel without a cause, and make my gluten-free Double Chocolate Cookies (you can’t go wrong with double chocolate!).
- 1 cup gluten-free all purpose flour (I use Bob’s Red Mill 1-to-1)
- 1 cup oats (certified gluten-free)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tbsp matcha powder
- 1/2 cup coconut oil, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla
- 1/2 cup chocolate chips
Preheat your oven to 350 and line two baking pans with parchment paper.
In a medium sized mixing bowl, stir together your dry ingredients (flour, oats, baking soda, salt, cinnamon and matcha powder).
In a large mixing bowl, using a hand or stand mixer, cream together your coconut oil and brown and white sugars. Add in your egg and vanilla and mix together again.
Pour your dry ingredients into your wet ingredients and stir till combined. Gently fold in your chocolate chips.
Scoop your dough onto your pans, a few inches between each cookie, and gently push a few extra chocolate chips on top of each cookie if you’d like.
Bake in the oven for 10-12 minutes, or till the cookies are set on top and starting to wrinkle.
Let cool for 10-15 minutes, and then put them on a cooling rack till they have cooled entirely.
Stored in an airtight container, these cookies will last 3-4 days.