Indulge in our delicious Matcha Cookies, perfect for anyone following a gluten-free, sugar-free, keto, paleo or vegan lifestyle.
Delicious and Health-Conscious Matcha Cookies
Looking for a sophisticated dessert to celebrate St. Patrick’s Day? Look no further than these delicious Matcha Shortbread cookies. With a perfect balance of buttery shortbread and a lightly sweetened matcha flavor, these cookies are sure to be a hit at any celebration. Matcha, a green tea powder, adds a beautiful color and a unique flavor profile to these classic cookies.
To make these green treats, simply swap out some of the flour in a traditional shortbread recipe with matcha powder. Be sure not to overdo it, as too much matcha can create a bitter taste. And if you’re a matcha lover looking for a stronger flavor, feel free to increase the amount of matcha in the recipe. Keep an eye on your cookies while baking, especially if using delicate coconut or almond flour, to ensure they don’t burn.
Indulge guilt-free with these heavenly Matcha Cookies!
First we’ll mix 1 cup of flour swap half a cup of powdered sugar swap 1 tbspoon of organic matcha powder and 1/4 teaspoon of Himalayan salt make sure your salt is finely ground and not coarse you might want to use your hands just to make sure all the little lumps of powdered sugar swap are broken up before mixing in our butter swap 1/2.
Cup of butter swap and make sure you mix your butter swap really well when you get it out of the container so all of that olive oil is Blended with the almond butter mix your wet and dry ingredients well and I like to get in here with Clean Hands the heat from your hands will also.
Help incorporate the butter swap into the flour and sugar now a shortbread cookie is always going to have a little more more dry crumbly type dough but if it’s too dry we’re going to add just a little extra Co melted coconut oil or a little extra virgin olive oil into our dough until we can get it to stick together well I’m going to do 1 tblspoon.
Of vanilla extract it’s going to help cut that green tea flavor and just offer a little extra bottom end vanilla with the green tea it’s also going to help our Jo come together a little bit better most likely isn’t going to need the olive oil so again I’m just going to.
Mix this with my hands really good so see how I can squeeze and it comes together this is going to make a perfect shortbread crust I’m mixing a batch up made with the whole green flour swap as well so you can just see how the dough handles a little bit differently the flavor will be a little.
Bit different equal or equally delicious though this one’s going to have the oats and buckwheat pelium husk going have a little more earthy grain flavor it’s going to have a few extra healthy carbs but very slowly digesting so still very good for the digestion and uh more balancing to the body we.
Have our half a cup of butter swap going in our whole grain cookies our one tablespoon of vanilla probably think that’s a lot but vanilla is going to add the flavor so can’t skimp on vanilla and again we’re going to get on in here with our Clean Hands really work that dough together break up any little lumps or bumps in the powdered sugar.
Swap and then we’ll decide if we need to add a little extra olive oil or avocado oil or coconut oil any healthy oil to our mixture a lot of times just the heat from your hands can help the dough come together just to make our lives a little easier I’m going to rolling up these cookies I feel like it needs a little.
Oil so I want it to stick together pretty well go ahead and make your dough balls by really pressing it together the heat from your hands is going to make it stick and I’m making mine about an inch big the only real timec consuming part of this shortbread is making your balls but it’s going to be worth it so this is the.
Whole grain I’m going to bake these at 325° for somewhere between 18 and 20 minutes my grain-free dough got a little dry as it was sitting when I was making my other cookies so I’m just going to go ahead and add in little avocado oil now it’s just going to remoisten it it’s going to help it be extra crumbly and crunchy when they’re.
Done these grainfree matcha cookies I’m going to bake at 325 and it’s going to be a little shorter remember the grain-free flour is coconut almonds pelium husk and because of the coconut and almonds it’s a little more delicate flour can burn easier so I’m going to watch these guys a little more closely and I’m going to set the.
Timer for about 16 or 17 minutes and I’ll check on the top should be cracked you should see the bottoms start to get golden and then we’ll remove them from the oven and let them cool on the pan until they’re completely cool so shortbread cookies are very delicate until they’re.
Completely cool they they’ll be nice and crumbly and crunchy after they’ve been out of the oven for a couple hours then we’ll transfer them to the refrigerator to chill overnight just like all detox desserts here are my whole grain swap matcha cookies I might have overcooked just a little bit they’re not burnt.
Though they’ll be fine okay grainfree came out of the oven they’re also a beautiful shade of green you can see they do look a little bit different than the whole grain which have the cracks on the top but once they’re both cool they’ll both be nice and crumbly and.
Sweet since it’s St Patrick’s Day I thought it’d be fun to roll these in some just light green powder sugar so I mixed about a e/ of a teaspoon of matcha powder in with a 4 cup of powdered sugar Swap and then I’m just going to roll each cookie while they’re still just a little bit warm in this powdered sugar so I’ve got my matcha infused.
Powdered sugar Swap and they look so cute beautiful all right right that was so fun and easy we’ve got our little matcha snowball cookies let’s break One open oh beautiful M those are really good.
