Crunchy on the outside and slightly soft on the inside, the matcha cookies with oatmeal flour are a unique and light variant of classic American cookies. Making them is very simple, allowing you to bring a different kind of dessert to the table, perfect for those who love authentic and healthy flavors.
The matcha tea, in fact, is not only an ingredient that gives a bright and attractive green color, but it is also rich in beneficial properties. It is known for its antioxidant action, for providing a constant energy supply without sudden peaks, and for its grassy and slightly sweet taste, which goes 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, making them more digestible and also suitable for those following a diet with less saturated fats.
The oatmeal flour, moreover, gives them a particular texture, more crumbly and rustic, 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 surprising your guests with an original dessert, matcha cookies are a tasty, colorful, and always appreciated idea.
So, if you are looking for a simple, quick, and scenographic recipe, don’t hesitate to try our matcha cookies with oatmeal flour: a tasty but 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
- 1.5 oz rice oil
- 1.75 oz sugar
- 2 tbsp oat milk
- 2.8 oz oat flour
- 1 tsp Matcha green tea (equals 1 flat 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 to form a soft and slightly compact dough. Fold in the chocolate chips, setting aside a few 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 easier to shape.
Scoop portions of dough, shape into 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 slightly.
Bake in a preheated static or fan oven at 360°F for 12-13 minutes. Let them 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 dark chocolate with white chocolate: the contrast with the green of the 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 box 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 chocolate (TM6: reverse / 15 sec / speed 2)
Rest in fridge 30-40 minutes
Shape into balls, flatten, and sprinkle with chopped pistachios
Bake at 360°F 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 oatmeal flour with type 1 or rice flour, but the result will be less rustic.
Is matcha tea easily available?
Nowadays yes: in organic stores, online, and even in some herbal shops. It’s important to choose a good quality matcha, with a bright green color.
Are they suitable for those who are lactose intolerant?
Surely: 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 fridge for a couple of hours before baking the cookies.
