Matcha Green Tea Cookies
I am always searching for the best organic matcha powder, so I’m stoked to introduce you to a new a favorite of mine: Soar Organics.
Before we dive into this easy matcha cookie recipe, here are a few things to note when purchasing matcha powder:
Read the sourcing labels and look for organic matcha green tea powder from Japan, where the agricultural laws are strict and the matcha business is taken seriously.
Look for a bright green hue. The brighter the green, the more chloryphyll and L-theanine will be present (aka more good-for-you stuff in each serving). Bright green in color indicates the leaves were shade grown and picked during the first harvest, and you’ll certainly taste a difference.
Expect to pay around $20-$35 for a ceremonial matcha powder. But I’ve got you covered there, because you can use the code Tiffany15 for 15% off + free shipping at Soar Organics!
*with code Tiffany15
Now when we start talking about using matcha powder for baking, the truth is you can use the everyday grade instead of ceremonial grade, which will save you a few bucks. The everyday grade is still a high quality, vibrant green matcha sourced from Kyoto, but it’s just slightly lower quality than the ceremonial grade. That code I mention up above (Tiffany15) works for both everyday and ceremonial grade matcha powder, so stock up on both and you’ll be set for your drinking and baking matcha needs.
On with the show, which is this delicious, simple and easy matcha cookie recipe! This recipe also happens to be paleo and vegan. The cookies are so cute — they’ll look adorable served at your next girl gathering, office party, or baby shower. Or let’s be honest, they are so easy you can whip them up to devour after Taco Tuesday.
1.5 cups almond flour
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp cinnamon
1 tsp maca (optional)
1/4 tsp sea salt
1/2 cup coconut butter (melted)
1.5 tsp vanilla extract
1/3 cup maple syrup
1/4 cup coconut milk, unsweetened
3/4 cup raw, unsalted cashews
2 tbsp coconut milk
2 tbsp lemon juice
1 tbsp maple syrup
1/4 cup water
1 tsp vanilla
1 tsp Soar organics matcha (Use my code Tiffany15 for 15% off + free shipping!)
DIRECTIONS TO MAKE COOKIES:
Blend wet ingredients together in a food processor until combined and creamy. In a separate bowl, combine dry ingredients. Gradually add dry ingredients to wet ingredients, blending as you go. Chill dough for 30 minutes.
Take chilled dough out of the refrigerator and roll into balls. (I used a melon scoop to create size consistency.) Then gently flatten each cookie with the back of a spoon to create little indentations where you will place the frosting once the cookies cool. Line a baking sheet with unbleached parchment paper, and bake for 12 minutes at 375*. Let them cool completely before frosting.
DIRECTIONS TO MAKE FROSTING:
Combine all ingredients in a food processor or high powered blender like a Vitamix and blend until smooth and creamy. (You do not have to soak the cashews behindhand. See, I told you this was easy!) Taste for sweetness and add more maple syrup if needed.
Frost cookies, then top with a little shredded coconut or you can drizzle with melted chocolate. Enjoy!
*Proudly sponsored by Soar Organics.
Tiffany, the Matcha Alchemist