If you are a matcha lover then this recipe is perfect for you! Matcha offers a megadose of powerful antioxidants and will give you a steady boost of energy, without the jitters. Combined with our other favourite ingredient, chocolate, these cookies are the perfect healthy treat to get you through a long day.
100g unsalted grass-fed butter, softened
1/2 cup coconut sugar
1-2 tbsp Lae Wellness Brain and Beauty Matcha 1 free range egg
1 tsp vanilla bean paste or powder
1 1/2 cups almond flour
1/2 tsp baking powder
100g dark chocolate, roughly chopped
Sea salt flakes, to sprinkle
Preheat oven to 180 degrees, fan forced. Line a baking tray.
Add butter, coconut sugar, matcha, egg and vanilla to the bowl of a stand mixer. Use the paddle
attachment to beat until smooth and creamy, this takes approximately 5 minutes. Add the almond flour and baking flour, mixing until combined. Stir through the dark chocolate, leaving a little aside for decoration.
If time allows, transfer the cookie dough to the fridge for 30 minutes to chill. If you’re in a rush, simply skip this step.
Use an ice cream scoop or your hands to roll the dough into 8-10 equal sized biscuits. Gently press into the tray then top with dark chocolate. Bake for 12-13 minutes or until golden on the outer edges. Allow to completely cool on the baking tray before transferring to a wire rack. Sprinkle with sea salt flakes. Enjoy!
Matcha cookies will last in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. If you are new to matcha, start off with a smaller addition of 1-2 tsp. The colour of the cookies may not be as bright but the flavour will still be subtle and delicious.
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