After travelling to China my first time, I fell in love with Matcha. When I went into the little corner markets there, in the snack isle, they had a variety of little Matcha Green Tea cookies to choose from. They were delicious with a delicate sweet green tea flavor! I get excited about new food ideas and combinations. 🙂 They were so good and mildly sweet, as Chinese desserts tend to be. Here I have recreated the little green tea matcha cookie using my favorite unsweetened matcha powder.
Matcha has amazing health benefits as well. It is cancer fighting, high in antioxidants, boosts memory and concentration, increases metabolism, combats inflammation, oxidation and aging and contains potassium, vitamins A and C, Iron, Protein and Calcium. I use 1/4 cup in this recipe, which comes out to 1/4 teaspoon of matcha per cookie. I hope you enjoy them as much as my girls and I do. They are made with almond flour and good fat.
Preheat your oven to 325 degrees.
2 Cups Superfine Almond Flour
1/4 Cup Unsweetened Matcha Green Tea Powder
1/4 Cup sliced Almonds
1/4 teaspoon Himalayan Pink Salt
1/4 Cup Clear Honey
1/2 Cup Coconut Oil
1 Egg White
1/4 teaspoon ground Cardamom
1/2 teaspoon Pure Vanilla Extract (no additives beside vanilla & alcohol)
Add coconut oil, honey, egg white, cardamom & vanilla extract to the bowl of a stand mixer fitted with a paddle attachment and whip on medium high for 3 minutes until light and creamy. Meanwhile, in a separate bowl, combine almond flour, matcha powder and salt. Add to the wet ingredients just until blended. Alternatively you can use a hand mixer, it will just take longer to get the coconut oil mixture light and fluffy, about 5 minutes. Scoop with a tablespoon cookie scoop onto two parchment lined cookie sheets. Take a pinch of the sliced almonds and press into the top of each cookie. Bake at 325 degrees for 11 to 12 minutes. Cool completely.
Makes 24 cookies