Matcha Oat Cookie

Learn this recipe for a matcha oat cookie and pair it with some delicious matcha ice cream for a savory ice cream sandwich.

| August 2019


I created this cookie for the Taiwanese restaurant Zen Zoo near the Opéra district of Paris. It has twice the amount of matcha as the previous recipe, so it’s perfect for matcha lovers.

Preparation: 20 minutes + baking: 15 minutes

Makes 25 cookies


  • 225 g (8 oz/1 cup) unsalted butter, at room temperature
  • 220 g (7-3/4 oz/packed 1 cup) light brown sugar
  • 110 g (4 oz/ 1/2 cup) caster (superfine) sugar
  • 2 eggs
  • 270 g (10 oz/2 cups) plain (all-purpose) flour
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon salt
  • 12 g (6 teaspoons) matcha
  • 120 g (4 oz/1-1/4 cups) rolled oats


  1. Preheat the oven to 160°C (320°F/Gas mark 3).
  2. Cream the butter and sugars until well blended. Incorporate the eggs, then the flour, bicarbonate of soda, salt, matcha and oats.
  3. Form the dough into balls about the size of a golf ball and space them about 7 cm (2-3/4 in) apart on a baking sheet. Bake for 15 minutes. Leave the cookies to rest on the baking sheet for 5 minutes and then allow to cool on a rack.


Matcha Ice Cream Cookie Sandwich

I use organic matcha from Jugetsudo for all my matcha recipes. Matcha lovers, rejoice!

Preparation: 40 minutes + chilling: overnight + freezing: 2 hours

Makes 15 ice cream cookie sandwiches

30 Matcha Oat cookies (see above)


for the matcha ice cream

  • 1 litre (34 fl oz/4 cups) whole (full-fat) milk
  • 200 ml (7 fl oz/3/4 cup) light double (heavy) cream
  • 20 g ( 3/4 oz) matcha
  • 150 g (5 oz) egg yolks (approximately 7–9 eggs)
  • 150 g (5 oz/ 3/4 cup) caster (superfine) sugar


  1. Heat the milk and cream in a saucepan. As soon as it starts to boil, remove from the heat and pour in the matcha. Whisk gently before setting aside.
  2. In a bowl, whisk the egg yolks and sugar until creamy and pale in colour. Bring the matcha-milk mixture back up to the boil. Gently pour over the egg yolks. Stir and return to the saucepan over a low heat. Cook this custard, stirring continuously with a wooden spoon, until it coats the spoon (83°C/181°F with a food thermometer).
  3. Transfer the custard to a container, cover with cling film (plastic wrap) and leave in the refrigerator overnight. Pour the custard into an ice-cream maker and churn for 20–30 minutes. Freeze in an airtight container for 2 hours. Take two cookies of the same size and insert one scoop of ice cream between them with the tops of the cookies facing outwards. Press the cookies to spread the ice cream to the edges.

More Recipes from Cookie Love:


Recipes excerpted with permission from Cookie Love by Jean Hwang Carrant, published by Hardie Grant Books August 2019, RRP $11.99 Hardcover.



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