Hey guys, welcome back to the blog! Today’s recipe is a matcha coconut cookie with almonds. I’ve been on a matcha craze lately so I thought why not add it to my cookies. I chose to pair the flavour of matcha with coconut which balanced it perfectly. These cookies ended up being thick and moist with a lightly sweet flavour. You might think matcha doesn’t belong in cookies but you’ll find its flavour works great in baked goods and even if you hate matcha, I’m pretty sure you’re going to love these matcha cookies.
What is Matcha?
Matcha is simply grounded green tea leaves that have been used most commonly in traditional Japanese tea ceremonies. It’s popularity on social media has risen considerably in recent years for its health benefits and also for its aesthetic. But, there is more to matcha than just its pretty green colour, it has a number of health benefits, including improving your metabolism, calming the body, lowering blood sugar, and it is packed with antioxidants. If you want to know how to get the best out of matcha, check out my matcha latte recipe here.
Baking With Matcha
Matcha is a versatile superfood and it’s fun to incorporate it in different ways. When baking with matcha, it’s best to use fine grade matcha for that earthy flavour and vibrant colour. To incorporate it better, you can choose to sift the matcha powder into your dry ingredients. Since matcha is slightly bitter, it needs sweetness to balance it out. It’s used in many recipes, from matcha brownies to matcha bread. Here is what you’ll need to make the best matcha cookies.
- 1/4 cup xylitol or coconut sugar
- 2 tbsp coconut oil
- 3 eggs
- 1 tsp vanilla extract (or any flavour extract)
- 1/2 cup almond flour
- 1 cup gf all purpose flour
- 1 tbsp matcha
- 1/4 cup shredded coconut + 1 tbsp
- 1/4 cup flaked almonds + 1 tbsp
- 1 tbsp almond milk (or any plant-based milk)
Step 1: Whisk the coconut oil and sugar together until well incorporated. Mix in the flavour extract and eggs, ensuring the sugar is dissolved. It’s best to allow all your ingredients to come to room temperature.
Step 2: Fold in the different flours, matcha, salt, and baking powder until you get a smooth thick cookie batter, add a tablespoon of milk if the dough is too dry. Mix in the coconut and almond flakes.
Step 3: Chill the cookie dough for 10-15mins, then scoop out the cookie dough onto a lined baking tray. Sprinkle with more coconut and almond flakes before baking at 180ºC for 20-25 mins or until slightly browned on the edges.
They are best served warm and can be stored in the fridge for up to a week or frozen for longer storage. It’s taken some time to perfect baking with matcha but this recipe definitely makes it worth it. I hope you try it out and like and follow for more recipes, xoxo.