Matcha Breakfast Cookies

Matcha Morning Breakfast Cookies. Kick your day off the right way with these perfect energising and delicious brekkie  cookies! Cookies for breakfast - dreams do come true! 

Make a batch over the weekend for quick and easy start to your mornings during the week.

Dry Ingredients:

  • 2 teaspoons Organic Burst Matcha
  • 1 cup gluten-free rolled oats
  • ½ cup gluten-free oat flour
  • ¾ cup unsweetened shredded coconut, divided
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 2 chia eggs (whisk together 2 tablespoons ground Organic Burst Chia seeds + 6 tbsp water, set for 15 mins)
  • ¼ cup melted coconut oil
  • ½ cup natural, unsalted almond butter
  • ¼ cup rice malt syrup
  • ¼ cup coconut sugar
  • 1 tsp pure vanilla extract

Add-in Ingredients:

  • chopped nuts
  • chocolate chips


  1. Preheat oven to 350°F (175ºC). Line a cookie sheet with parchment paper or greased foil. Set aside.
  2. In a large bowl, whisk all of the dry ingredients together.
  3. In a medium bowl, whisk together all of the wet ingredients: chia eggs, coconut oil, almond butter, maple syrup, coconut sugar and vanilla. Whisk until smooth.
  4. Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together. Fold in chopped nuts and chocolate chips and remaining ¼ cup coconut.
  5. Scoop cookie dough onto baking pan. Freeze for about 30 minutes
  6. Bake for 8-12 minutes.
  7. Using a spatula, carefully remove cookies from the baking sheet and place onto a cooling rack. Allow to cool, then enjoy!

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