These are not your average oatmeal cookies, they’re a little green spell! Toasty oats and grassy Matcha come together with sweet banana and maple for a dough that's nourishing and just sweet enough. Out of the oven, they’re soft and almost cake-like, ready to be crowned with a tangy swipe of Rose labneh. It’s creamy, floral, a little unexpected, and exactly the kind of contrast that keeps you coming back for another bite.
RECIPE
Prep time: 10 minutes
Bake time: 12 minutes
Cool time: 20 minutes
Yield: 6 cookies
Recipe by: Panaceas Pantry
Ingredients:
For the Matcha Cookies:
- 1 cup rolled oats
- 1/3 cup spelt flour
- 1⁄4 tsp baking soda
- Pinch salt
- 1 + 1⁄2 tsp Matcha powder
- 1/3 cup coconut sugar
- 2 Tbsp maple syrup
- 1 ripe banana, mashed
- 1⁄4 cup melted coconut oil or butter
For the Labneh Frosting:
- 1⁄2 cup labneh (or cream cheese)
- 2 Tbsp organic icing sugar
- 2 tsp Rose powder
Instructions:
1. Preheat oven to 350F (180C). Line a cookie sheet with baking paper.
2. In a mixing bowl add oats, flour, baking powder, salt and Matcha and mix well.
3. Add the remaining ingredients and mix well.
4. Use a small cookie scoop to portion out the cookie dough (you should have 6 balls). Space them apart of the cookie sheet, and use your hand to flatten into a cookie shape (they wont flatten on their own).
5. Bake for approximately 12 minutes. They should look stable when ready.
6. Transfer to a wire rack to cool completely.
7. To make the frosting, mix all of the ingredients together in a bowl. Dollop onto the cooled cookies and decorate with optional crushed freeze-dried berries. Enjoy immediately!
