I went into a Bubble Tea shop few weeks ago for my usual milk tea order, when I noticed some amazing soft pastries filled with gorgeous matcha flavoured cream. I couldn’t say no and bought one – and oh my god. It was so delicious. Since then, I kept thinking about the matcha powder I store in my fridge for occasions when I want to switch from coffee to tea or matcha, and that how can I add it to some recipes.
I decided to go for something extremely simple with no added refined sugar (except the white chocolate) and with no wheat flour – ALMOND MATCHA COOKIES. The result was bomb! I kept them in the fridge in a cookie box for a couple of days (out of eyesight…khm) and to be honest, they were even tastier.
If you wish, you can substitute honey with maple syrup, and you can also skip the white chocolate if you wish. Almond compliments the matcha flavour very well, so I highly recommend using almond flour in this recipe, however, you will get the same consistency if you use oat flour.
This is a must recipe for everyone who enjoys the taste of matcha and/or green tea. Perfect with a cup of coffee or tea in the afternoon, when you need some help to push through those last few hours at school or work.
Ingredients (8 medium size cookies):
- 170 g almond flour
- 1 tbsp matcha powder
- 1/2 tsp baking powder
- 60 ml melted coconut oil
- 60 ml honey
- 1 tsp vanilla extract
- 50 g white chocolate plus for decoration
- Pre-heat the oven to 160C fan and place parchment paper in a medium size cookie tray.
- First combine all the dry ingredients (almond flour, matcha powder, baking powder). Add the melted coconut oil and honey and mix it together.
- Add the chocolate chips and gently combine.
- Roll the dough (1-2 tbsp) into small balls between your hands and slightly flatten them once they are on the cookie tray.
- Bake for approximately 10-12 minutes, no longer than that! The cookies will be very soft, but will harden after cooling down. After the cookies are cooled down, drizzle melted white chocolate on top.
- Store them in airtight containers for 3-4 days.
Enjoy and until next time,
Nora from My Honeycomb Kitchen