Headquartered in Irvine, California, Innovative Beverage Concepts Inc., creators of MOCAFE™, MOCAFE ORGANICS™, TEAOLOGY® TEA, and MODERN OATS™, has been a leader in developing over 100 high quality, award winning, innovative café products that are used by professionals worldwide since 1996.
If you love matcha, you will love these matcha cookies! That's right, Matcha is not just for drinks.
- 2 teaspoons MOCAFE™ Matcha Green Tea
- 1 tablespoon ground flax seeds
- 1¾ cups rolled oats, divided
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 ripe banana, mashed
- ¼ cup melted coconut oil
- ¼ cup coconut sugar
- ½ cup shelled pistachios
Preheat the oven to 375F. Line a baking sheet with parchment paper then set aside.
In a bowl, Add the flaxseeds with 2 tablespoons of filtered water and stir. Refrigerate for 5-10 minutes while you prepare the rest of the ingredients, this will be your "flax egg".
Pour 1 cup of the oats into a food processor or blender and blend until it is turned into a fine meal.
Move the ground oats to a medium bowl, along with the remaining ¾ cup oats, baking powder and salt. Whisk to combine.
In a separate bowl, stir together the banana, coconut oil, sugar, matcha and the flax egg. Fold the oat mixture into the banana mixture, stirring just until combined. Fold in the pistachios.
1-2 inches apart. Bake until lightly golden, 12-14 minutes. Transfer the cookies to a cooling rack and let sit for 10 minutes before eating.