I was really intrigued by a recipe I came across recently for Matcha Cookies. I loved the green color and novel take on the tea as an ingredient in a sweet-um. But the recipe wasn't healthy at all; all white flour and refined sugar. So, I searched further and found one I loved, with kudos to Liz Moody.
I always like to stress that it is the quality of your ingredients that provide a great end result, and it really was evident in these little gems! I had Republic of Tea U-Matcha Singles on hand, and the measurement was a perfect teaspoon! The flavor was absolutely delicious in the cookies. In general, however, when cooking with matcha, you want to use a powdered variety that does not contain sweeteners or powdered milk.
Runamok Maple Syrup is truly the best, and you could taste it in the flavor of the cookies. I used what I had on hand, which was the Bourbon flavor (what could be bad?!), but I imagine any of their flavors would work beautifully in these cookies. Also, a shout-out to a relatively new product by an old standard brand, Nielsen-Massey. Instead of using vanilla extract, I used their Vanilla Bean Paste, which added a real punch of flavor, as well as delightful vanilla bean specks. The combination of these, along with other pure, organic ingredients like almond flour, coconut oil and chia seeds really made for a healthful and delectable end result!
I should also point out that these cookies have a distinctively Asian flavor; you can really taste the smoothness of the matcha. They aren't overly sweet, but rather have a salty-sweet flavor. Very different and delectable.
1 tbsp. chia seeds
3 tbsp. water
1 1/2 cups almond flour
Scant 1/4 tsp sea salt
1/4 tsp. baking soda
1 tsp. powdered matcha (unsweetened)
3 tbsp. maple syrup
2 1/2 tbsp. coconut oil
2 tsp vanilla extract
1 tsp. sesame seeds (any type: roasted or raw, black or white)
1 - Combine chia seeds and water; set aside.
2 - Combine dry ingredients (flour, salt, soda and matcha), and then add the maple syrup, coconut oil, vanilla extract and chia mixture. Combine well and refrigerate for 10-15 minutes.
3 - Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
4 - Make balls about the size of large cherries out of chilled dough and place them on the cookie sheet. Flatten gently with the bottom of a glass. Sprinkle with sesame seeds and gently press the seeds in. You should have about 2 dozen cookies; they will be small. (You can make them larger in diameter in you like!)
5 - Bake for 10-15 minutes, until the edges are lightly golden. Do not over-bake. Cool.
Recipe adapted from: Sprouted Routes Liz Moody (https://www.lizmoody.com/healthy-black-sesame-matcha-cookies-gluten-free-vegan-refined-sugar-free/)
More About Matcha
Matcha is made from high-quality, ground green tea leaves. Because the whole leaves are ingested, you obtain more nutrients than steeped green tea. Matcha is a good source of polyphenols, potent antioxidants which have been linked to a variety of health benefits, including protection against heart disease and cancer, blood sugar regulation, blood pressure reduction, and anti-aging. It is also said to boost metabolism.
On average, Matcha contains less than half the amount of caffeine per cup than in a similar-sized cup of coffee.