Baking has been a new hobby of a lot of people lately. I’ve always been drawn to it since high school. I even had a phase of opening up a bake shop with tons of cupcakes. But that phase died and I’m A-okay with that.
With that being said, I’ve done some baking myself in these past few months.
This week I made one of Candice Kumai’s delicious recipes, her Matcha Chocolate Chip Cookies. There is the option to make them vegan too. Verdict: they were gone in two days, I wish I had more!
The cookies were so easy and quick to make. The oven time is only 10-13 minutes, when do cookies ever bake so quick? It’s a dream come true.
Follow below for what you’ll need to make them and how to do it!
Recipe Ingredients
- 1/4 -1/3 cup unrefined coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup organic sugar (or to make sugar-free, 5 drops of stevia)
- 1 egg (omit if vegan)
- 1 medium ripe banana, mashed
- 1 cup gluten-free flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 tablespoon high-quality matcha powder
- 1 cup organic rolled oats
- 1 cup semisweet chocolate chips (I used dark choc. chips)
Baking Instructions as quoted by Candice because she says it best!
- Preheat your oven to 325 degrees.
- In a medium bowl, whisk the gluten-free flour, baking powder and salt together, set aside.
- In a large baking bowl, add unrefined coconut oil, vanilla and sugar (or stevia if making sugar-free), whisk to combine; add in your egg (optional) whisk well to combine. Use a rubber spatula to scrape the sides and bottom of the bowl as necessary. Mix in the mashed banana whisking until well incorporated. Add the dry ingredients and whisk until they’re combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in your sifted matcha powder and fold into cookie dough using a rubber spatula.
- Chill the cookie dough in the refrigerator for 15 minutes.
- 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 slightly golden on top, about 10-13 minutes. Cool on the sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
* Wandering Flamingo Note: If you want the cookies to be less chocolatey you can put 1/2 a cup of the chocolate chips vs the 1 cup.
Happy baking!
Check out Candice’s page here with much more recipes and overall goodness!
XOXO Your Wandering Flamingo
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