Matcha Oatmeal Cookie Recipe
1 Stick of Softened Butter
1 cup Coconut Palm Sugar (or Brown Sugar)
1 tsp Vanilla Extract
1 cup Oat Flour (Blend 1 1/3 cups of oats to make oat flour)
1/3 cup Ground Flax Seed
1/2 tsp. Baking Soda
1/8 tsp. Salt
4 packages of Matcha MarketPlace Blueberry Coconut Matcha Oatmeal*
Set oven at 350. Cream butter with sugar, add egg and vanilla. Mix together until combined. In another bowl sift together flour, flax seed, baking soda and salt. Once combined, add Matcha Oatmeal. Spoon heaping tablespoons on ungreased cookie sheet and bake for 10 minutes. Makes 1 dozen.
*Any of our Matcha Oatmeal flavors can be substituted.
Matcha Smoothie Recipe
1 cup Unsweetened Almond Milk
2 tablespoons of Ground Flax Seed
1/2 of a Frozen Banana
1/2 teaspoon of Matcha MarketPlace Premium Grade Matcha Powder
Handful of Ice Cubes
Blend all ingredients until smooth.
Matcha White Chocolate Biscotti with Matcha Dark Chocolate Drizzle
1 Stick Room Temperature Butter
1 Cup Sugar
1 Tablespoon Vanilla
3 Cups Flour* (or 2 cups flour and 1 cup quinoa flour)
1 Tablespoon Matcha MarketPlace Premium Grade Matcha Powder
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1 Cup White Chocolate Chips
1 Bar Matcha Dark Chocolate (3-4 oz.)
Preheat oven to 350. Cream butter with sugar. Add eggs and vanilla. Sift Matcha Powder, salt and baking powder into 1 cup of flour, add to creamed mixture. Add remaining flour 1 cup at a time. Continue to mix until batter comes together. Add white chocolate chips.
Shape into log on greased cookie sheet and flatten to 1 inch. Bake for 20 minutes or until lightly golden. Remove from oven and cool, reduce oven temperature to 250. Slice log into bars, return to oven and bake an additional 10 minutes. Meanwhile, melt Matcha dark chocolate bar and drizzle on cooled biscotti. Enjoy with a Matcha Latte.
*Try substituting a cup of Quinoa Flour (I used Bob’s Red Mill) for a cup of white flour. It creates a nuttier flavor and makes for a healthier biscotti.