I don't know about you, but when it comes to green food, match might be my favorite! After I found out that I couldn't drink coffee I tried matcha and fell in love! A really good friend of mine then made matcha sponge cake, cheesecake, and ice cream for me...I was hooked for life. Not only is matcha delicious, but it's also soooo good for you! It's loaded with antioxidants, calms the mind + body, doesn't leave you with jitters like coffee does (but boosts your energy and metabolism) ... let's just say it does a lot of good for your body! And it makes anything you put it in green, which for some reason I love that!
These tea cookies are soft, delicious and super easy to make! They are almost like a single serving of cake! I found the original recipe on Food + Wine, but wanted to change it up a little bit to make it my own! Fact : I ate all 15 cookies in a day and a half. Opps. They are just that darn good!
Some of you might be wondering, "where in the world do I find this stuff?" I would highly suggest ordering your matcha from Kenko Tea. They have culinary grade and cooking grade available, along with the ceremonial grade versions AND it's organic!
Matcha has so many uses, so if you are thinking, "I am only going to use this once, why am I going to buy this!?" don't listen to yourself, buy it and discover a whole new world filled with yummy matcha recipes and drinks!
MATCHA TEA COOKIES
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. fresh ground cardamom (I like to add more + sometimes a touch of ground ginger)
3/4 c. coconut sugar
2/3 c. melted coconut oil
2 large eggs
1/2 tsp. vanilla extract
2 1/2 tbsp. matcha powder (where to buy)
- Mix flour, backing powder, salt, fresh ground cardamom in a large bowl.
- In a smaller bowl whisk together coconut sugar, melted coconut oil, eggs, and vanilla extract.
- Mix match powder with 1 or 2 tablespoons of water until a thin paste is formed.
- Take all of the wet ingredients and mix into the dry ingredients until just combined.
- Make 1 - in balls of dough and space 2 inches apart on a baking sheet that is lined with parchment paper.
- Put in fridge for 10 minutes
- Set oven to 350 F.
- Bake cookies for around 10 minutes, the cookies will be done when the bottom of the cookies turns a light brown and it’s springy to touch.
- Let cool completely on a cooling rack.