As a registered dietitian, I'm not "matcha" fan of processed and refined sweets, so these Matcha-chocolate chip cookies from Candice Kumai's new book "Kintsugi Wellness" definitely caught my eye as a healthy treat! Not only are these cookies moist and delicious, but they contain matcha green tea, which is filled with more antioxidants and L-theanine (promotes relaxation and focus at the same time) than any other tea.

INGREDIENTS:

• 3/4 cup gluten-free flour
• 1/2 tsp aluminum-free baking powder
• 1/4 tsp sea salt
• 3 Tbsp unrefined coconut oil, melted
• 1 Tbsp organic vanilla extract
• 1/3 cup organic sugar (I used coconut sugar)
• 1.5 Tbsp water (used in place of an egg for this recipe)
• 1 1/2 ripe medium bananas, mashed
• 1/2 cup organic rolled oats
• 1 cup semi sweet chocolate chips (Enjoy Life is a good vegan chocolate chip brand)
• 1 Tbsp matcha powder, sifted 

DIRECTIONS

1. Preheat the oven to 325 degrees F.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, whisk together the coconut oil, vanilla, and sugar to combine. Add the water and whisk well to incorporate. Mix in the mashed banana and stir well.
4. Add the dry ingredients to the wet ingredients and sitr until combined.
5. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
6. Chill the cookie dough in the refrigerator for 15 minutes.
7. Using a tablespoon, scoop out 1 1/2 inch balls and place them about 1 inch apart on the baking sheet. Bake for 10-13 minutes, or until lightly golden on top.
8. Cool on the baking sheet for five minutes before transferring the cookies to a wire rack to cool completely.
9. Enjoy!