Mint Matcha Cookies (Vegan & Paleo)
User Reviews
4.9
Mint Matcha Cookies (Vegan & Paleo)
Description
The Mint Matcha Cookies utilize blanched almond flour for a clean green color and a shortbread-like texture. The batter is sweetened with maple syrup and flavored with matcha powder and peppermint extract, creating a balanced minty and earthy flavor profile. Coconut oil adds moisture and richness, while baking soda and apple cider vinegar provide lift. The cookies are baked until the edges feel dry but retain a soft center and lack the typical golden browning of conventional cookies due to ingredient choices.
Baking requires pressing the rolled dough mounds into circles to ensure even cooking. Cooling fully before decorating with melted dark chocolate helps the chocolate adhere properly. Freezing the cookies briefly before decorating can speed the setting process. These cookies pair well with tea or as a light dessert offering a subtle minty matcha experience.
For best results, use blanched almond flour instead of almond meal to maintain the intended texture and color. The recipe yields approximately 16 cookies, suitable for a small gathering or casual treat. The peppermint extract combined with matcha makes the flavor profile distinctive without overpowering sweetness.
Ingredients
- 2 cups almond flour don't use almond meal for the best color, blanched
- 1/4 cup pure maple syrup
- 3 tablespoons coconut oil melted
- 1/8 teaspoon salt fine sea salt
- 2 teaspoons matcha powder
- 1/4 teaspoon peppermint extract
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, stir together the almond flour, maple syrup, oil, salt, matcha, peppermint, baking soda, and vinegar. The batter should be smooth and slightly sticky.
- Use a tablespoon to scoop the dough onto a lined baking sheet, making roughly 16 cookies. Press the mounds with your finger tips to flatten and shape them into circle cookie shapes. (Get your fingertips wet to help prevent the dough from sticking to your hands as you flatten them.)
- Bake the cookies until dry around the edges, about 12 minutes. (They won't be golden or brown in color.) Cool completely before decorating with the melted chocolate. (I sometimes place the cookies in the freezer for 20 minutes or so to speed the process.)
- To melt the chocolate, place the chocolate chips in a double boiler and heat until melted, stirring occasionally. Remove the chocolate from the heat once it’s smooth.
- Dip each cooled cookie halfway into the melted chocolate. I tip the cookie forward, so that mostly the front half of the cookie gets dipped. (I don’t care about the back of the cookies as much.) Place the cookies in the freezer for about 5 minutes to set the chocolate, then remove them again and use the tines of a fork to drizzle the remaining melted chocolate over them, for a decorative look.
- Let the chocolate harden at room temperature, then serve. Leftover cookies can be stored at room temperature for up to 3 days, but they will get softer if you keep them in an airtight container. For a firmer cookie that lasts longer, store these in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Notes
- Use blanched almond flour instead of almond meal to preserve the cookie's bright green color and achieve a crisp edge with a soft center.
- To prevent dough from sticking while shaping, wet your fingertips lightly before flattening the cookie dough.
- Allow cookies to cool fully before decorating with melted chocolate to ensure it adheres well.
- Freezing cookies briefly before decorating helps the chocolate set faster.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Sodium | 53mg | 2% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 25IU | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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