These super-moist and delicious cookies were based on one of my most popular cookie recipes from my first book, Pretty Delicious. They are made with a secret ingredient: banana! Pro tip: Try to resist eating them fresh out of the oven (I know, it's hard). They taste even better the next day!
Preheat the oven to 325 degrees F. Line two rimmed baking sheets with aluminum foil and coat lightly with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, whisk together the sugar, coconut oil and vanilla to combine. Add the egg (or water) and whisk well to incorporate. Add the banana and use the back of the fork to mash. When the banana is mashed into a paste, whisk the mixture until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl with a rubber spatula as necessary to ensure everything is evenly combined.
Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
Cover the cookie dough with plastic wrap and chill in the refrigerator for 15 minutes.
Using a 1-tablespoon cookie scoop, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until the edges are lightly golden brown and the cookie is set but still soft in the center, 15 to 17 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
The quality of matcha powder is important. I prefer to use a ceremonial-grade matcha such as Matcha Love Usucha Matcha Powder.