Green split lentils were the matcha-chocolate chip cookie inspiration for today's #the100dayproject. #day28of100 #100daysofTheKanzakiMethodFood
As a registered dietitian, I'm not "matcha" fan of processed and refined sweets, so these Matcha-chocolate chip cookies from Candice Kumai's new book "Kintsugi Wellness" definitely caught my eye as a healthy treat! Not only are these cookies moist and delicious, but they contain matcha green tea, which is filled with more antioxidants and L-theanine (promotes relaxation and focus at the same time) than any other tea.
INGREDIENTS:
- 3/4 cup gluten-free flour
- 1/2 tsp aluminum-free baking powder
- 1/4 tsp sea salt
- 3 Tbsp unrefined coconut oil, melted
- 1 Tbsp organic vanilla extract
- 1/3 cup organic sugar (I used coconut sugar)
- 1.5 Tbsp water (used in place of an egg for this recipe)
- 1 1/2 ripe medium bananas, mashed
- 1/2 cup organic rolled oats
- 1 cup semi sweet chocolate chips (Enjoy Life is a good vegan chocolate chip brand)
- 1 Tbsp matcha powder, sifted
DIRECTIONS
- Preheat the oven to 325 degrees F.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, whisk together the coconut oil, vanilla, and sugar to combine. Add the water and whisk well to incorporate. Mix in the mashed banana and stir well.
- Add the dry ingredients to the wet ingredients and sitr until combined.
- Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
- Chill the cookie dough in the refrigerator for 15 minutes.
- Using a tablespoon, scoop out 1 1/2 inch balls and place them about 1 inch apart on the baking sheet. Bake for 10-13 minutes, or until lightly golden on top.
- Cool on the baking sheet for five minutes before transferring the cookies to a wire rack to cool completely.
- Enjoy!