These Matcha Breakfast Cookies are full of nutrient dense foods and will start any day off with the perfect blend of energy. Matcha really is a super food, it is jam packed with antioxidants helping to rid your body of toxins, it contains an amino acid L-theanine, which calms the mind and relaxes the body without inducing drowsiness but also contains caffeing but doesn’t leave you with the jitters! When you drink or eat matcha you are getting 100% of it’s nutrients, including vitamins, fiber and 137 times more antioxidants than brewed tea!
If you don’t want the sweetness of the chocolate chips, try using 1/4 cup of cranberries or goji berries!
- 1 ripe banana
- 1/3 cup maple syrup
- 2 chia eggs (1 tbsp chia mixed with 3 tbsp water = 1 egg)
- 1 tsp vanilla
- 2 tbsp coconut oil
- 1 1/2 cup oat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp sea salt
- 1/4 cup salted sunflower seeds (or sunsalted)
- 1/4 cup pumpkin seeds
- 1/4 cup chocolate chips
- 1 tbsp matcha
Preheat oven to 350 F
Make your chia eggs, in a small bowl add 2 tbsp of chia plus 6 tbsp of water, mix together and let it sit for 5 mins.
Mix all wet ingredients together, banana, maple syrup, chia eggs, vanilla and coconut oil.
In a seperate bowl, combine dry ingredients, oat flour, sea salt, baking soda, cinnamon, sunflower seeds, pumpkin seeds, matcha and chocolate chips (or cranberries or goji berries).
Mix both wet and dry ingredients together and scoop on a parchment paper lined pan. They are a bit sticky but try to flatten as much as possible because they do not spread out during baking.
Bake at 350 F for 10-12 mins, depending on your oven!