Easy oatmeal cookies - vegan friendly version included
Prep Time10 minutesmins
Cook Time17 minutesmins
Course: Dessert
Keyword: cookies, Matcha, oatmeal
Servings: 30cookies
Equipment
small saucepan
Baking tray
mixing bowl
Baking paper
Ingredients
150grams of oats
100 grams of malted and seeded bread flour
60 grams of cold-pressed coconut oil
1 1/3teaspoon baking powder(around 6-7 grams)
50 grams of maple syrup (for less sweet cookies)add 20-50 grams more if youlike sweeter cookies or are not using any dried fruits or chocolate chips
80grams of Greek yogurt
1/3teaspoon nutmeg
50 grams of currants
For matcha chocolate
30-50grams of white chocolate
1/3 - 1/2teaspoonof matcha powder(sifted)
Instructions
Place a baking paper on the baking tray and preheat the oven to 190 degrees Celsius. ( 374°F or gas mark 5)
Place all dry ingredients (oats, flour, baking powder, nutmeg) into a bowl and mix WELL.
Add wet ingredients (coconut oil, maple syrup, greek yogurt) into dry ingredients. Add currants (or if you are using other ingredients such as chocolate chips, hazelnuts, etc).
Mix it well using hands. Dough will be slightly sticky.
Make small 1 1/2 cm balls and place them on the baking paper. Gently press them to flatten them out, to about 3-4 mm height.
Bake for 16-18 minutes at 190 degrees Celsius.
Let them cool for 15-20 minutes.
Melt white chocolate. Use ½ of the chocolate and start melting it on VERY LOW heat while continuously stirring. Once fully melted, remove from the heat. Add the rest of the chocolate and stir until melted. Add SIFTED matcha powder and stir until fully incorporated – there should be no lumps. Immediately drizzle over cookies.