Healthy Matcha White Chocolate Oat Cookies (Gluten Free, Vegan)

Prep: 15 minutesCook: 10 minutesTotal: 25 minutes
Yield: 6 to 8Category: Baking
Jump to recipe Print

These delicious healthy matcha oat cookies are bursting with flavour and have a lovely soft centre!

I absolutely love matcha and white chocolate together and, although I already have a White Chocolate Matcha Cookie recipe, when I started creating healthier cookie recipes using oats I knew I wanted to create one this flavour. Essentially this is my original matcha cookie recipe I have simply merged with my Healthy Chocolate Chip Oat Cookies to create a gorgeous nutrient dense cookie packed full of flavour.

The colour from the matcha will not be as dramatic as it is in my other recipes due to the coconut sugar, rather than a brighter shade of green it will be a little bit murky, (appetising I know), so if you were hoping for a more vibrant green you will be better off using my original matcha cookie recipe linked above.

I use a mixture of gluten free oats and gluten free flour in this recipe but if you wanted you could make these using just oats. Simply omit the flour and use 175g of oats instead of the amount noted. Personally I much prefer the texture that the addition of gluten free flour lends to these. In order to prepare the oats you will need to blitz them in a food processor or blender for a few minutes until they take on a fine, powdery consistency.

Rather than using chocolate chips in this recipe I actually prefer to chop a bar of dark chocolate into chunks and use that so the pieces of chocolate are bigger. I tend to add most of the chocolate into the batter and hold half a handful back to scatter across the top once baked, however, you can just throw them all into the batter if preferred.

I usually make six cookies from this recipe but you could make more depending on the size. Use a tablespoon or ice cream scoop to scoop out evenly sized chunks of batter, roll them into balls and place them on a lined baking tray roughly two inches apart. Press down gently on each ball to shape them into discs.

When you remove these from the oven, bash the tray a couple of times against a surface that the heat won’t damage to help the cookies flatten a little bit more. If any of the cookies are a funny shape, you can use the back of a spoon to help shape the cookies into perfect circles while they are still hot. Allow to cool completely before removing from the tray. These cookies will last for five days in an airtight container.

If you like my healthy matcha oat cookies and are looking for more recipes using these flavours you might like my Matcha & Tahini White Chocolate Cups that you can find here or my Matcha Bounty Bites.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 130g 1 + 1/2 cups gluten free oats
  • 100g 1/2 cup coconut sugar
  • 75g 1/2 cup dairy free white chocolate
  • 50g 3 tbsp + 2 tsp coconut oil (melted)
  • 40g 1/4 cup gluten free oats
  • 10g 1 tbsp matcha powder
  • 1 tbsp flax seed
  • 3 tbsp cold water
  • 1/2 tsp bicarbonate of soda
  • splash vanilla essence
  • pinch sea salt


  1. Mix the water and flax seed together in a cup or small jug and set to the side for ten minutes until a gel like consistency forms
  2. Add the oats to a blender or food processor for a few minutes until a fine powder forms
  3. Add the coconut sugar to a large mixing bowl and, once the melted coconut oil has cooled, add to the bowl along with the flax seed mixture and vanilla essence. Mix well
  4. Add the oats, plain flour, matcha powder, bicarb and salt to the bowl and mix well using your hands
  5. Once the mixture has come together and resembles a sticky dough add three quarters of the chocolate chunks. Mix well ensuring they are evenly distributed throughout
  6. Use an ice cream scoop or tablespoon to scoop out even balls of the mixture and place them on a lined baking tray two inches apart
  7. Gently press down on top of each ball to flatten it into a thick disc before placing in a preheated oven and baking for 10 minutes at 175 degrees Celsius
  8. When you remove the cookies from the oven, tap the tray firmly on a worktop that cannot be damaged by the heat a couple of times to flatten the cookies
  9. Top with the remaining chocolate chips and an extra sprinkle of sea salt and allow to cool before removing from the tray


Submit a Comment

Your email address will not be published. Required fields are marked *