Pair these green tea cookies with a matcha latte and you’ve got yourself the ultimate afternoon (or morning) tea.
To make nut free, substitute almond meal with sesame flour and cashew butter with hulled tahini.
Matcha has long been a staple superfood in the Healthy Luxe pantry. But not just any old matcha, Matcha Maiden. Aside from being a tasty addition to lattes, smoothie bowls and practically all savoury dishes, it also has a number of health benefits. Matcha helps to boost immunity, increase metabolism, enhance energy levels, and is a great source of essential vitamins and minerals (just to name a few!)
Why do we love Matcha Maiden so matcha?
Matcha Maiden was the first matcha brand to hit the Australian market. The now thriving brand was an accidental business baby born out of frustration when matcha was surprisingly difficult to come by. Ceremonial grade matcha was too expensive for daily use and required special tools to prepare. Ingredient grade was low quality and often diluted by sweeteners. Matcha Maiden is the embodiment of the founders’ desire to unite respect for matcha’s traditional roots with affordability, accessibility and ease of use. Their mission is to revolutionise the way the world perceives this nutritious and delicious powder – from “old-fashioned tea” to “superfood”.
GREEN TEA COOKIES
- 1 cup almond meal
- 1/2 cup buckwheat flour
- 1/3 cup desiccated coconut
- 2 tsp matcha powder
- 1 tsp baking power
- 1/4 cup cashew butter
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- 1/4 tsp Himalayan salt
- 1 serve choc tahini sauce
- Preheat oven to 180 degrees C.
- Combine all dry ingredients in a large mixing bowl.
- Then add all ‘wet’ ingredients, mix until well combined.
- Form into cookies and arrange on a lined baking tray. Place in the oven to bake for 10-12 minutes.
- Drizzle with choc-tahini sauce and top with cacao nibs.