Gluten free, vegan, paleo, heart-healthy, high protein
I love the grassy, earthy notes of matcha green tea. Since I lived in Japan, I learned that green tea powder used in baking turns out delicious when paired particularly with ginger and chocolate. So, I invented my green matcha tea cookies with ginger and chunky, dark chocolate chips. I made my cookies vegan with cashew butter, olive oil and coconut oil for healthy fats. Plus, brown rice flour combined with almond flour makes them gluten free. Substitute the brown rice with cassava flour and your cookies will become paleo. The addition of candied ginger sets these cookies apart: crunchy outside and gooey, chewy inside. You’ve got to bake a batch of these delicious green monsters.
Servings Prep Time
12people 20minutes
Cook Time Passive Time
12minutes 40minutes
Servings Prep Time
12people 20minutes
Cook Time Passive Time
12minutes 40minutes
Ingredients
Wet
Dry
Instructions
  1. Preheat oven to 350ºF/180ºC. Prepare a cookie sheet lined with parchment paper or sprayed with coconut oil.
Recipe Notes

1. Combine cashew butter, maple syrup, olive oil, melted coconut oil and vanilla.
2. Use a hand mixer or whisk wet ingredients for 2 minutes until creamy smooth.
3. Add into wet ingredients: almond flour, brown rice or cassava flour, matcha, baking powder, soda and salt.
4. Stir to combine into a thick, wet dough.
5. Fold in chocolate chips and candied ginger.
6. Cut into baby bite-sized pieces.
7. Scoop dough into 24 2-inch (5 cm) cookie dough balls. Place onto prepared baking sheet spaced ½-inch (1,5 cm) apart and sprinkle tops with large crystal salt.
8. Bake cookies for 12 to 14 minutes until golden with edges a little browned.
9.Let cool completely before handling. They will firm up as they cool and the maple syrup caramelizes.

Now this special Christmas Recipe is ready to eat and serve. You can also gift it to someone you love.


Stay Tuned for new Recipe For New Year.

HAPPY CHRISMAS TO ALL MY LOVING FAMILY !