Candice Kumai's Matcha Chocolate Chip Cookies

Matcha is a great ingredient to use in baking because it's powder form makes it easily to mix in with flour. Try out these matcha cookies as a twist on the traditional classic -- with added health benefits! 

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3/4 cup All-purpose flour
1/2 tsp Baking soda
2 tsp Matcha powder
1/4 tsp Sea salt
2 tbsp Unsalted butter (at room temperature)
1/2 cup Light brown sugar
1 Large egg
1 tsp Organic vanilla extract
1 Large ripe banana (mashed)
2 cups Rolled oats
1 cup Semi-sweet chocolate chips

Heat the oven to 350°F. Whisk the flour, baking soda, matcha powder, and salt together in a medium bowl and set aside.

In a large bowl, cream the butter and brown sugar together on medium speed until creamy (about one minute). Add the egg and vanilla and beat to combine, using a rubber spatula to scrape the sides and bottom of the bowl as necessary.

Mix in the mashed banana and 1/4 cup of water, beating until incorporated. Add the dry ingredients and beat on low speed until they’re just combined. Add the oats and the chocolate chips, mix briefly, and use a rubber spatula to scrape the sides and bottom of the bowl if needed.

Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Use a tablespoon to scoop out 1 1/2-inch dough balls, placing them about 1-inch apart on the baking sheet. Bake until just golden on top, about 10 minutes. Cool on the sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.

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