* 3/4 cup (170g) vegan butter – OR – 3/4 (156ml) avocado oil * 1/2 cup (100g) brown sugar * 3/4 cup (150g) white sugar * 2 egg replacers portions – OR – 2 tsp of baking soda + 2 tsp white vinegar * *Equivalent of 2 eggs* * *I used 6 tbsp Bob’s Red Mill Egg Replacer + 6 tbsp water* * 2 tsp vanilla * 1 1/2 cups (135g) rolled oats * 1/2 cup (60g) almond flour * 1 1/2 cups (180g) preferred baking flour * *Gluten Free Option: Substitute exact amount of gluten free flour + 1/2 tsp xanthan gum (unless your gluten free flour mix already has xanthan gum added)* * *I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour Blend (no need for extra xanthan gum)* * 3-4 tbsp culinary-grade matcha * 1 tsp baking powder * 1 cut-up vegan dark chocolate bar * *I used 1 1/2 cup (175g) of cut-up vegan dark chocolate bar by Camino*
**Directions**
1. Preheat oven to 350°F (180°C) 2. In a large bowl, mix together 3/4 cup (170g) vegan butter (or alternative), 1/2 cup (100g) brown sugar, 3/4 cup (150g) white sugar, and 2 tsp vanilla 3. Whisk in 2 egg replacer portions – OR – 2 tsp baking soda + 2 tsp white vinegar 4. Stir in until fully combined 1 1/2 cups (135g) rolled oats, 1/2 cup (60g) almond flour, 1 1/2 cups (180g) preferred baking flour, 3-4 tbsp matcha powder, and 1 tsp baking powder 5. Fold in the cut-up chocolate pieces (around 1 1/2 cups (175g) 6. Line a baking pan with either parchment paper – OR – cooking spray 7. Place golf ball sized portions of dough evenly on baking pan 8. Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes 9. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol. 10. Enjoy!
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[Recipe Link](https://www.sarahfreia.com/blog/vegan-matcha-chocolate-chip-cookie-oatmeal-recipe)
**Ingredients**
* 3/4 cup (170g) vegan butter – OR – 3/4 (156ml) avocado oil
* 1/2 cup (100g) brown sugar
* 3/4 cup (150g) white sugar
* 2 egg replacers portions – OR – 2 tsp of baking soda + 2 tsp white vinegar
* *Equivalent of 2 eggs*
* *I used 6 tbsp Bob’s Red Mill Egg Replacer + 6 tbsp water*
* 2 tsp vanilla
* 1 1/2 cups (135g) rolled oats
* 1/2 cup (60g) almond flour
* 1 1/2 cups (180g) preferred baking flour
* *Gluten Free Option: Substitute exact amount of gluten free flour + 1/2 tsp xanthan gum (unless your gluten free flour mix already has xanthan gum added)*
* *I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour Blend (no need for extra xanthan gum)*
* 3-4 tbsp culinary-grade matcha
* 1 tsp baking powder
* 1 cut-up vegan dark chocolate bar
* *I used 1 1/2 cup (175g) of cut-up vegan dark chocolate bar by Camino*
**Directions**
1. Preheat oven to 350°F (180°C)
2. In a large bowl, mix together 3/4 cup (170g) vegan butter (or alternative), 1/2 cup (100g) brown sugar, 3/4 cup (150g) white sugar, and 2 tsp vanilla
3. Whisk in 2 egg replacer portions – OR – 2 tsp baking soda + 2 tsp white vinegar
4. Stir in until fully combined 1 1/2 cups (135g) rolled oats, 1/2 cup (60g) almond flour, 1 1/2 cups (180g) preferred baking flour, 3-4 tbsp matcha powder, and 1 tsp baking powder
5. Fold in the cut-up chocolate pieces (around 1 1/2 cups (175g)
6. Line a baking pan with either parchment paper – OR – cooking spray
7. Place golf ball sized portions of dough evenly on baking pan
8. Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
9. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.
10. Enjoy!