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