Coconut matcha cookies
A healthier sweet treat option
This is not your typical cookie recipe- but this is why you should make them:
You have probably had matcha tea before. Warm, iced, sweet, or not as much, with froth - or not. The tea can be customized to fit your desired cup. And guess what!? So can these cookies! Chocolate dipped, or not. Coconut flakes, or without. Cold or not.
My favorite version so far is half dipped in white chocolate, with coconut flakes, and refrigerated! I can’t wait to hear how you customize your matcha cookie.
Please note:
These cookies contain matcha (duh), which means they have caffeine. While the caffeine content is very little, it is still worth noting. I don’t drink coffee nor do I drink matcha or any other caffeinated beverage regularly- I can tell these have a bit of caffeine. If you are sensitive to caffeine like me, consider eating these in the afternoon versus after dinner.
For this recipe, I use the Ryze mushroom matcha powder. Feel free to use your preferred brand. As a reminder, quality matcha is very green, not dull. The reason the matcha you see in my photos is dull is because it is a mushroom & matcha combination.
We use the white chocolate from Azure standard. This is a very different and indeed a healthier option. I highly recommend this over the typical, store-bought option. You may also choose to use regular chocolate, though the flavor combination will be different.
Coconut matcha cookies - balancing health & taste into a delicious treat
Appliances & other kitchen items
Medium sized mixing bowl
Whisk
Measuring cups
Small cookie scooper - 1 TBSP is ideal
Cast iron skillet (or cookie sheet with parchment paper)
Small, oven proof bowl
Small saucepan
Cooling rack & spatula
Spoon or fork
Ingredientes
1 medium egg
3 Tbsps coconut sugar
3 Tbsps virgin coconut oil
6 tbsps flour - I use home ground wheat (I’ve used soft white & hard red so far)
1/8 tsp baking soda
1/8 tsp salt
2 servings of matcha - if you are using the Ryze mushroom matcha as used in this recipe, use 2 Tbsps.
1/2 cup Azure Standard, mini white chocolate chips (more if melting to dip or drizzle cookies)
Small or medium-sized coconut shreds. We also get these from Azure Standard
Instructions
In a medium-sized mixing bowl, combine the coconut oil & coconut sugar with a whisk until no oil clumps are left.
Add the egg and whisk gently until just combined.
Measure out the rest of the ingredients (flour, baking soda, salt, matcha) and gently whisk together- you may want to use a spoon or fork here instead of a whisk.
Use a spoon to stir in the white chocolate chips - I used the mini ones from Azure Standard (see note above).
Place in the fridge for 30 minutes to begin solidifying the coconut oil.
After 30 minutes, use a 1-TBSP cookie scooper to form cookie balls. Roll each one in your hand and set on a plate.
Place the cookie balls back in the fridge for 1 hour.
Place a cast iron skillet in the oven and turn the oven on to 375 degrees F. (If you are using a cookie sheet, just line with parchment paper - no need to preheat the pan).
Place 6 cookie dough balls on the preheated pan and immediately place in the oven. Store the cookies dough in the fridge in between bakes.
Bake for 8-10 minutes- or until the cookies have just set and the middle has risen. If you use a cookie sheet pan instead of a cast iron skillet, your cookies may cook a bit differently-so keep an eye on them those last few minutes of baking.
Once you have removed the cookies from the oven, allow to cool 2-3 minutes and then carefully move them to a cooling rack. I like to take a mason jar lid and do a quick circular motion around each cookie - this simply helps shape them. You would do this immediately after removing them from the oven.
Continue steps 9-11 until all cookies have been made.
Allow the cookies to cool completely - I find it works best to place them in the fridge for 30 minutes.
Melt the white chocolate chips: pour 1/2 - 1 cup of chocolate chips into a small glass bowl and set in a small saucepan pan. You will add water to the saucepan so that the water and top of the chocolate chips bowl is about 1 inch apart. Place on the stove and turn on low/medium heat. Stir every minute or so until the chocolate has almost completely melted. Remove the sauce pan from heat and carefully remove the chocolate chip bowl.
Dip the tip of the cooled cookies in the melted chocolate and place them on a cookie sheet with parchment paper.
If you are adding coconut flakes to the cookies, immediately sprinkle the flakes on the chocolate dipped cookie before the chocolate sets and solidifies. You can also dip the cookie in the chocolate and immediately dip it in the bowl of coconut flakes.
store these in a loosely sealed container on the counter or in the fridge- personally I like them in the fridge!
