Chewy Matcha Cookies
- Prep Time
- Cook Time
- Serves
Ingredients
- 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
Method
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1.
Preheat the oven to 180°C and line 2 baking trays with baking paper.
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2.
In a large bowl, add flour, baking powder, coconut sugar, sifted matcha powder and sea salt. Mix to combine.
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3.
Chop your Ombar Coco Mylk into chunks and set aside.
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4.
In a separate bowl mix maple syrup, vanilla, and vegetable oil.
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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.
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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.
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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.
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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.
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9.
Leave to cool and harden slightly on the baking trays before placing on a cooling rack. Enjoy!