Green Tea Cookies (Matcha!)

Ok, round 2 of baking with matcha = success!

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Once I made the Pistachio Protein balls, I decided I wanted to try actually baking something with matcha to see how the flavors tasted coming out of the oven. I was not disappointed!

These green tea cookies are based off a recipe I found on Pinterest by Fortune Goodies. Just a few simple swaps from this delicious recipe to make these cookies clean & a bit healthier. I’ve gotta say, she nailed this recipe and hers were much prettier!

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PS If you haven’t read about the health benefits of matcha, I would highly encourage you to do so. Read about it here,  here, or  here – or run a few Google searches. There’s no denying matcha is a superfood powerhouse. I’ve been trying to replace my morning coffee with cashew milk matcha lattes. It works about half of the time. I just LOVE coffee!

Ingredients:

  • 2 cups organic coconut flour
  • 2 tablespoons matcha green tea powder (I prefer this one, from David’s Tea – aka my fav place in the world)
  • 1 teaspoon baking powder
  • 1/2 cup melted organic coconut oil
  • 1 cup organic maple syrup or agave
  • 1 cup unsweetened organic applesauce
  • 1 teaspoon almond extract (optional)

How to:

  • Preheat oven to 350 degrees.
  • Mix together all dry ingredients – matcha, flour and baking powder. (Isn’t this so pretty!??) 1.jpg
  • In a seperate bowl, melt together coconut oil & maple syrup. Add wet ingredients into dry ingredient bowl and mix until well combined. I did this by hand, but a small hand mixer would help! 2.jpg
  • Roll dough into about 24 balls, 1 inch around.
  • Bake for 12-14 minutes, or until they start to brown a bit on the edges. (Only a bit! You want these to keep the lovely green color!)
  • Let these cool for a few minutes.
  • If you want some added sweetness, drizzle some melted white chocolate or frosting across these. Don’t go overboard if you are trying to keep these on the healthier side. They are already fairly sweet and don’t need too much added sugar.

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Pistachio Matcha Protein Balls (Clean, healthy, Gluten-free, no bake)

A co-worker has been requesting that I bake with matcha for some time now, though I’ve been nervous to try it. Matcha is not cheap when it comes to tea and I was nervous that it wouldn’t taste sweet enough without any added or artificial sugars. However, I just went for it … (YOLO)… and these were a huge hit!

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For a first go at baking with matcha, I have to say I’m pretty impressed with the results. The green color of these is natural  from the matcha – they would have been the perfect St. Patrick’s Day treat. I guess there’s always next year!

balls1.jpgThese were super quick to make. I put them in the freezer to set, but you could have eaten them right away. This recipes makes about 12 balls depending on size.

Oh, the best part? These are low calorie and HIGH protein, so they make for a great post workout snack or a healthy after-lunch treat. I’m estimating these bad boys come in around 125 calories each.

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Ingredients:

  • 1/2 cup raw cashews
  • 1/2 cup unsweetened coconut
  • 1 1/2 scoops any plant based, vegan protein powder (I used Sun Warrior, a personal fav!)
  • 2 heaping tablespoons of Matcha (If you didn’t know, I’m obsessed with David’s Tea – this matcha is great, and they have a few “flavored” options too)
  • 2 heaping tablespoons of organic coconut flour
  • 2 tablespoons pure organic maple syrup (could sub Agave if you prefer)
  • 2 tablespoons extra virgin coconut oil, melted
  • 1-3 teaspoons of water
  • 1 cup of crushed shelled pistachios (to make sure these are clean, just use plain pistachios – not roasted or salted) balls1.jpg

How to: (Told you these were super easy)

  • In a food processor, blend together cashews, coconut, protein, matcha, and coconut flour until well combined and powdery.
  • Add in melted coconut oil and maple syrup. Blend for a few seconds until a heavy dough starts to form.
  • Scoop all of the mixture out and put in a seperate bowl or onto parchment paper so it’s easier to grab and roll the dough into balls.
  • At this point, if the dough isn’t sticking together, add a teaspoon of water at a time, mixing in between, until you’re able to roll these into balls. They should be dry enough, though, that they will stay together on their own and not melt all over the plate.
  • Put all crushed pistachios on a plate and roll the dough around on the plate, pushing the pistachios into the dough.
  • Set these in the freezer to set. This should only take 15 minutes or so.
  • Eat and enjoy!!