Matcha Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 cookies
 
Ingredients
  • Flax Egg
  • 1 Tbsp ground flax + 2 Tbsp water, mixed together
  • Dry Ingredients
  • 1½ cups oat flour*
  • ½ cup almond meal
  • ½ cup desiccated coconut
  • ¼ cup coconut sugar
  • 1 cup white chocolate chips
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 Tbsp Zen Wonders Matcha Powder
  • Wet Ingredients
  • ½ cup almond butter
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla bean extract
Method
  1. Preheat oven to 180ºC (356ºF), line a baking tray with parchment paper, set aside.
  2. Make flax egg by mixing together the ground flax and water, mix well and set aside to thicken.
  3. In a large mixing bowl, combine all dry ingredients until well blended, set aside.
  4. In a small mixing bowl, combine all wet ingredients and prepared flax egg.
  5. Pour wet mixture into dry, mix until smooth and well combined.
  6. Roll mixture into balls, approx. the size of a golf ball. Place on prepared tray and press down to create a thick round disc.
  7. Repeat with remaining mixture. Leaving a 2cm gap between each cookies, they don’t spread too much, they rise.
  8. Bake for 10-12 minutes or until cookies crack slightly on top and turn lightly golden around the edges.
  9. Remove and cool on tray for 5 minutes.
  10. Transfer to a wire rack to cool completely.
  11. Enjoy!
Notes
Store in an airtight container, refrigerated or in the pantry for 1 week - 10 days.
*If you don’t have or cannot find oat flour, simply process rolled oats into a fine flour.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=7382