Matcha Raspberry Cookies

One of my favourite flavours would be match green tea, along with mastic and rose water. It’s crazy how good quality ingredients can totally shift the value of a baked concoction, like these super fancy matcha raspberry cookies. I’m not a fan of green tea as a beverage; but there’s just something about matcha desserts that is so appealing. Maybe its the colour. Or maybe it’s the fact that the leaf :

  • is high in antioxidants
  • helps detoxify the body
  • boosts the immune system
  • increases energy levels
  • enhances calm

And it is totally delicious.

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These cookies are a perfect little treat for valentine’s day, soft and pillowy right out of the oven, they become slightly chewier the next day (so fun!) with a distinct yet beautiful flavour perfectly complemented with the tang of the raspberry.

You might be surprise by the ingredient list but the cream cheese makes these cookies super soft without any excess butter. Plus it’s sugar free and gluten free too! I suggest you make these asap. Or maybe wait till Friday the 14th.

Matcha Raspberry Cookies 

(Inspired by chocolatecoveredkatie.com)

Makes: 8 cookies

Ingredients:

  • 1/3 plus 1/4 cup oat flour (ground oats)
  • 1/8th tsp baking soda
  • 2-5 tbsp granulated sugar of choice (coconut sugar, stevia- depends on the level of sweetness)
  • 1 rounded tsp matcha powder
  • 1/2 tsp vanilla extract
  • 3 tbsp cream cheese, softened
  • 1 tbsp coconut oil, melted
  • 4 raspberries/strawberries/blueberries, optional

Method:

Preheat your oven to 60°c and line or grease a baking sheet. Cut your choice of berry in half.

Whisk together all the dry ingredients, then add in the wet and incorporate everything until a soft dough forms. You might have to use your hands to mix the dough thoroughly.

Roll the dough into one large ball and tear it into roughly 8 smaller balls.

Press the balls onto your baking sheet to form a cookie shape (these cookies do not expand) and slowly smoosh your berry halves onto each cookie.

Bake in the oven for 8 minutes, turn the oven off and leave the cookies for 2 minutes. Once they are out let them rest for another 10 minutes to firms up.

Best enjoyed immediately but can be stored in the fridge.

 

 

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