Matcha Green Tea Cookies with Ginger Maple Frosting
Goodness gracious, do I have a recipe for you! You wont even be able to handle this fabulous combination of flavor that comes together when you take a bite.
Matcha Green Tea powder originated many centuries ago and comes from Japanese green tea leaves. The traditional Japanese Tea ceremony is centered around this easy-to-drink tea that has many wonderful health benefits. Matcha tea is high in antioxidants, amino acids and chlorophyll which gives it it’s beautiful bright green color.
MOCU Health is an awesome company that I have loved for over a year now. I found them at Expo West 2016 when I tasted their yummy Kombucha. I love that their “booch” is made with stevia and not cane sugar and comes in super cool packets that make drinking kombucha on-the-go very easy and convenient. We travel a lot, and I always have MOCU in my purse! You can learn more about MOCU in this video below.
Now can we please talk about these cookies that I made? I wanted to make these cookies so they were allergy-friendly for my mom and for my husband. Mom is allergic to eggs and almonds and dairy. Husband is allergic to almonds, and I am allergic to cane sugar. I used a flax egg to make them vegan and unsweetened applesauce so the sweetness wasn’t coming solely from the coconut sugar.
1 1/2 cups cashew flour
1/2 + 2 TB cup Otto's Natural Cassava flour
1/2 cup coconut sugar
1/2 cup melted coconut oil
1 flax egg* (see below)
1/2 cup unsweetened applesauce
1 tsp baking soda
1 tsp vanilla
1/2 tsp sea salt
*Flax egg - mix 3 tablespoons of warm water with 1 tablespoon of flax seed. Let it sit about 3 minutes until it forms a gel = 1 egg.
For the frosting, I used this Ginger Maple Butter spread from Delices Erable & Cie that we bought in Quebec. You can order it online or use a plain maple cream and grate some fresh ginger on top. Kathlena, The Allergy Chef taught me about this frosting trick. She makes all kinds of delicious cookies and delicately drizzles maple cream on top. You can read more about The Allergy Chef HERE.
Preheat your oven to 350 degrees.
Make a flax egg. Mix 3 tablespoons of warm water with 1 tablespoon of flax seed. Let it sit about 3 minutes until it forms a gel = 1 egg. Set aside.
Mix the cashew flour, cassava flour, coconut sugar, baking soda and sea salt in a large bowl and set aside.
Mix the melted coconut oil, vanilla and applesauce and flax egg in a bowl.
Pour the wet ingredients into bowl of dry ingredients until fully combined. Add in your 3 TB of Matcha Green Tea powder and mix well.
Using a medium cookie scoop (about 1.5 TB), spoon cookie dough onto a cookie sheet lined with parchment paper. Do not flatten cookies, leave them as a ball.
Bake for 9 minutes and allow to cool before frosting them.
Frosting tip: Spoon your maple butter into a decorator bag or a ziplock bag (forcing the maple to one of the corners) and carefully cut off the tip. Drizzle the maple cream onto the cookies in any design you like.