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!

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