Cookies are always a good idea! Besides, these are vegan and gluten free and loaded with nutritious (and delicious) ingredients like moringa, matcha, oats and pistachios. They’re perfect as breakfast cookies or just anytime cookies, because why put labels on things?
Ingredients
1 tablespoon moringa powder (I used Miracle Tree)
2 teaspoons matcha powder
2 cups oats
1/2 cup pistachio flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup full fat coconut milk
2 tablespoons coconut oil
1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
8 tablespoons agave nectar or maple syrup
1 teaspoon vanilla
1 cup vegan chocolate chips
coconut oil cooking spray (optional)
1 tablespoon moringa powder (I used Miracle Tree)
2 teaspoons matcha powder
2 cups oats
1/2 cup pistachio flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup full fat coconut milk
2 tablespoons coconut oil
1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
8 tablespoons agave nectar or maple syrup
1 teaspoon vanilla
1 cup vegan chocolate chips
coconut oil cooking spray (optional)
Directions
Preheat your oven to 325°F. Spin 1 cup of the oats in a blender or food processor until finely ground like flour. In a mixing bowl, stir the moringa and matcha powders together with the blended and unblended oats, pistachio flour, baking soda, baking powder, cinnamon and salt.
In a separate bowl, incorporate the coconut milk, coconut oil, flax egg, agave and vanilla. Mix the wet ingredients in with the dry, then stir in the chocolate chips.
Refrigerate the green goodness for a half hour. Line a baking sheet with parchment paper and optionally grease with coconut oil or coconut oil spray. Spoon evenly spaced balls of dough onto your pan. Bake for about 15 minutes. Enjoy!
Preheat your oven to 325°F. Spin 1 cup of the oats in a blender or food processor until finely ground like flour. In a mixing bowl, stir the moringa and matcha powders together with the blended and unblended oats, pistachio flour, baking soda, baking powder, cinnamon and salt.
In a separate bowl, incorporate the coconut milk, coconut oil, flax egg, agave and vanilla. Mix the wet ingredients in with the dry, then stir in the chocolate chips.
Refrigerate the green goodness for a half hour. Line a baking sheet with parchment paper and optionally grease with coconut oil or coconut oil spray. Spoon evenly spaced balls of dough onto your pan. Bake for about 15 minutes. Enjoy!