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Matcha Oatmeal White Chocolate Chip Cookies (gluten-free)

Servings 24 cookies
Calories 115 kcal

Ingredients

  • 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
  • Egg
  • 1 tsp vanilla
  • 1/2 cup chocolate chips

*High Altitude tip: Use quick oats instead of old-fashioned oats.

Instructions

  1. Preheat your oven to 350 and line two baking pans with parchment paper. 

  2. In a medium sized mixing bowl, stir together your dry ingredients (flour, oats, baking soda, salt, cinnamon and matcha powder).

  3. 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.

  4. Pour your dry ingredients into your wet ingredients and stir till combined. Gently fold in your chocolate chips.

  5. 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.

  6. Bake in the oven for 10-12 minutes, or till the cookies are set on top and starting to wrinkle. 

  7. Let cool for 10-15 minutes, and then put them on a cooling rack till they have cooled entirely. 

  8. Devour!

Recipe Notes

Stored in an airtight container, these cookies will last 3-4 days.