Matcha Oatmeal White Chocolate Chip Cookies Recipe (+ Gluten Free Option)
‘Shrek Cookies’ - why not! You won’t mind that they’re green once you taste them.
The Recipe
Time allotment
Prep Time: 15 minutes
Baking time: 9-11 minutes
Yield: 22-24 oatmeal matcha chocolate chip cookies
Cooking Utensils
One large bowl
Upright mixer - OR - handheld mixer
Measuring cups
Measuring spoons
Baking tray
Cooking spray/ parchment paper
Oven
Ingredients
Wet Ingredients
3/4 cup (170g) butter
1/2 cup (100g) brown sugar
3/4 cup (150g) white sugar
2 eggs
2 tsp vanilla
Dry Ingredients
2 cups (250g) baking flour
If using gluten free flour without xanthan gum, add 1/2 tsp xanthan gum
1/2 cup (60g) almond flour
1 cup (80g) oatmeal
3-4 tbsp Culinary-grade matcha
1 tsp baking soda
1 tsp baking powder
Pinch of salt
1 cut-up white chocolate bar
I used 1 1/2 cup (175g) of a white cut-up chocolate bar
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, mix together 3/4 cup (170g) butter, 1/2 cup (100g) brown sugar, 3/4 cup (150g) white sugar, and 2 tsp vanilla
Whisk in 2 eggs until mixture is light and fluffy
Stir in until fully combined 2 cups (312.50g) baking flour, 1 cup (80g) oatmeal, 1/2 cup (60g) almond flour, 3-4 tbsp matcha powder, pinch of salt, 1 tsp baking soda, and 1 tsp baking powder
Fold in the cut-up white chocolate pieces (around 1 1/2 cups (175g)
Line a baking pan with either parchment paper - OR - cooking spray
Place golf ball sized portions of dough evenly on baking pan
Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
Use great willpower to allow the cookies to cool for a minimum of 15 minutes
Enjoy!
Thank you for reading this, lovely! Happy baking!
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