Crunchy on the outside and slightly soft inside, the matcha cookies with oat flour are an innovative and light variation of classic American cookies. Making them is very simple and allows you to bring a dessert to the table that is different from the usual, perfect for those who love authentic and healthy flavors.
Matcha tea, in fact, is not only an ingredient that gives a bright and captivating green color, but is also rich in beneficial properties. It is known for its antioxidant action, for providing constant energy without sudden spikes, and for its grassy and slightly sweet taste, which pairs very well with dark chocolate and the rustic note of oats.
Unlike traditional recipes, these cookies are butter-free: we use light vegetable oil in the dough, which makes them more digestible and suitable for those following a diet with less saturated fat.
The oat flour, in addition, gives a particular, more crumbly and rustic texture, and a lower glycemic index compared to refined flours.
They are perfect for breakfast with a cup of plant-based milk, but also as an afternoon snack or to accompany a hot tea. If you love to surprise your guests with an original dessert, matcha cookies are a tasty, colorful, and always appreciated idea.
In short, if you are looking for a simple, quick recipe with a scenic appearance, look no further than our matcha cookies with oat flour: a delicious yet lighter treat that combines wellness and taste in every bite.
ALSO BIMBY VERSION: DISCOVER THE PROCEDURE
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very easy
- Cost: Medium
- Rest time: 40 Minutes
- Preparation time: 5 Minutes
- Portions: 8Pieces
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: All seasons
Ingredients
- 1/4 cup rice oil
- 1/4 cup sugar
- 2 tbsps oat milk
- 3/4 cup oat flour
- 1 tsp Matcha green tea (equivalent to 1 leveled teaspoon)
- 1 tsp cornstarch (heaping)
- 1/2 tsp baking powder
- 1 oz dark chocolate chips
- chopped pistachios
Steps
In a bowl, combine the rice oil, sugar, and oat milk.
Mix with a fork or whisk until you get a uniform mixture.
Add the oat flour, matcha, cornstarch, and baking powder. Mix well until you form a soft and slightly compact dough. Also incorporate the chocolate chips, setting aside some for decoration.
Cover the bowl with plastic wrap or a plate and let it rest in the refrigerator for 30-40 minutes: the dough will firm up, making it easily moldable.
Take portions of dough, form balls, and place them on a baking sheet lined with parchment paper. Flatten them slightly with the back of a wet spoon or with your fingers.
Decorate each cookie with chopped pistachios and the chocolate chips set aside, pressing lightly.
Bake in a static or fan oven preheated to 356°F (180°C) for 12-13 minutes. Let cool on the baking sheet: they will firm up completely as they cool.
Result:
Cookies soft inside, slightly crunchy outside
Balanced sweetness
The grassy taste of matcha is enhanced by the crunchy note of pistachio and chocolate.
Tips and Variations
You can replace the dark chocolate with white chocolate: the contrast with the green matcha is spectacular.
If you prefer a milder taste, slightly reduce the amount of matcha.
For an even more rustic version, add a handful of chopped pistachios or hazelnuts to the dough.
Store the cookies in a tin to keep them crisp for up to a week.
Bimby Version
Mix oil, sugar, and milk (by hand or Bimby TM6: 15 sec / speed 3)
Add oat flour, matcha, starch, and baking powder (TM6: Knead 1 min)
Add the chocolate (TM6: counterclockwise / 15 sec / speed 2)
Rest in fridge 30-40 minutes
Form balls, flatten them, and sprinkle with chopped pistachios
Bake at 356°F (180°C) static for 12-13 minutes
Let cool on the baking sheet.
FAQ (Questions and Answers)
Can I use another type of flour?
Yes, you can replace part of the oat flour with type 1 flour or rice flour, but the result will be less rustic.
Is matcha tea easy to find?
Nowadays yes: in organic stores, online, and even in some herbalist shops. It’s important to choose good quality matcha, with a bright green color.
Are they suitable for those who are lactose intolerant?
Certainly: the recipe is naturally dairy-free because it contains no butter or milk.
Can I prepare them in advance?
Yes, the dough can be kept in the refrigerator for a couple of hours before baking the cookies.
