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Matcha Breakfast Cookie



  • 1 flax egg ( 1 T flax meal + 3 T water).
  • 1 medium banana; mashed.
  • ¼ cup unsalted peanut butter (or nut butter of choice).
  • ¼ cup real maple syrup.
  • 1 tsp real vanilla extract.
  • 1 cup rolled oats.
  • 3 tsp of our Culinary Matcha
  • 1 tsp baking powder
  • ½ tsp ground cinnamon.
  • 3 T white chocolate chips


  1. Preheat oven to 180℃. Line a baking tray with parchment paper and set aside.
  2. To make the flax egg, whisk the flax meal with water and set aside.
  3. In a large bowl, mash the banana. Then stir in the peanut butter, maple syrup and vanilla extract until well combined.
  4. Add the flax egg and mix to combine.
  5. Pour in oats, matcha, baking powder, cinnamon. Stir to combine.
  6. Fold in the white chocolate chips, but do not over mix.
  7. Scoop the batter evenly onto the baking tray to create 3 discs. (Ensure there is sufficient room around each cookie as they will expand while baking.)
  8. Bake on the centre rack for 15 minutes, until edges are golden brown. Remove and let cool for 5 minutes. Serve warm, or transfer to a rack to cool completely.

Recipe developed by Sven, creative home cook and artist at CookedbySven



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