Matcha Thumbprint Cookies
The light flavor of green tea pairs perfectly with the rich chocolate centers.
5 minutes
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 113 |
| Fat: | 9 g |
| Carbohydrates: | 6 g |
| Protein: | 3 g |
| Calculated per serving. | |
Serves: 18
Serves: 18
Ingredients
- 2 cup 2 cup 2 cup Blanched Almond Flour
- 1 Tbsp 1 Tbsp 1 Tbsp Green Tea, matcha green tea powder
- 0.25 tsp 0.25 tsp 0.25 tsp Sea Salt
- 0.25 tsp 0.25 tsp 0.25 tsp Baking Soda
- 3 Tbsp 3 Tbsp 3 Tbsp Coconut Oil, Organic, melted
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Nectar
- 0.5 tsp 0.5 tsp 0.5 tsp Pure Vanilla Extract
- 0.25 cup 0.25 cup 0.25 cup Dark Chocolate Chips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat oven to 350 degrees.
- In a blender or food processor, pulse together almond flour, green tea, salt and baking soda.
- Next mix in coconut oil, nectar and vanilla until dough comes together.
- Use a cookie scoop to make 1 tablespoon-sized balls onto a lined baking sheet.
- Make indentions in the center of the balls with your thumb.
- Don't press too hard. You just want to make a nice dip for your chocolate.
- Place 3-4 chocolate chips into each divot.
- Cook for 8-10 minutes.
- Once cookies are done, use the back of a small spoon blend chocolate chips together. I patted down twice then swirled.
- Let cool on the baking sheet.
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My Notes:
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Just made these for the first time. I was looking for something new other than chocolate chip cookies. SO EASY to make and they taste great! The tea flavor is not overpowering and the touch of chocolate on top balances it all out. I used agave nectar in place of coconut nectar and it worked just fine!
-Courtny