Chewy Matcha Cookies

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  • recipes_preptime 10 Minutes
    Prep Time
  • recipes_cooktime 9 Minutes
    Cook Time
  • recipes_serves 12

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  • 250g plain flour
  • 2 tsp baking powder
  • 100g coconut sugar
  • 1.5 tbsp sifted matcha powder (we used Hearthy Matcha)
  • 1/2 tsp sea salt
  • 110ml maple syrup
  • 2 tsp vanilla extract
  • 120ml vegetable oil
  • 100g Ombar Coco Mylk


  • 1.

    Preheat the oven to 180°C and line 2 baking trays with baking paper.

  • 2.

    In a large bowl, add flour, baking powder, coconut sugar, sifted matcha powder and sea salt. Mix to combine.

  • 3.

    Chop your Ombar Coco Mylk into chunks and set aside.

  • 4.

    In a separate bowl mix maple syrup, vanilla, and vegetable oil.

  • 5.

    Pour wet mixture into dry and stir a couple of times with a wooden spoon until starting to combine, then add the chocolate chunks. Fold the mixture until everything is just combined, being careful not to overmix.

  • 6.

    Using a spoon, scoop up some cookie dough and scrape off onto the baking sheet with another spoon. We made bigger cookies, 6 per baking sheet, but you can make them smaller if you like.

  • 7.

    Once you’ve spooned all the mix onto the baking tray, flatten each cookie slightly with the back of the spoon. They’ll spread and flatten a little when baking but not too much.

  • 8.

    Bake in the oven for 9 minutes for bigger cookies – if you’re making small cookies, keep an eye on them as they’ll take a shorter time to cook.

  • 9.

    Leave to cool and harden slightly on the baking trays before placing on a cooling rack. Enjoy!