A matcha made in heaven for any green tea-lover ;)
Ingredients -
For cookies:
2 cups Bob’s Red Mill Paleo Flour OR almond flour (if using almond flour, the cookies will turn out a bit different, but still good!)
1/2 tablespoon matcha
1/4 cup + 1 tablespoon coconut oil, softened
1/3 cup honey or maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon pink salt
For jam (you could also just use store bought, but why not make your own you’re going to be in the kitchen anyway!):
1 cup raspberries
juice from 1/2 a lemon
1 tablespoon chia seeds
Directions -
Preheat your oven to 350° Fahrenheit. Line a cookie tray with parchment or a non-stick baking mat.
Prepare the jam first so it’s ready by the time your cookies are ready to be filled. In a small saucepan on medium-high heat, warm raspberries. As they warm they will be easy to mash with a whisk or spoon. Add lemon juice. Once the raspberries cook down a bit (I like to keep some chunks in my jam), take off heat and add chia seeds. Stir to combine and allow to sit. The jam will congeal pretty quick!
In a large bowl, whisk together coconut oil, honey, and vanilla + almond extracts until the consistency is fluffy and caramel-like.
Sift flour into the bowl and gently fold to combine. Add matcha and salt. The dough should be firm and not too sticky. If it is sticky and hard to shape, I recommend adding more flour.
Roll dough into small balls. Place on baking sheet and, using your finger or thumb, make a circular indent in the center of each cookie. (I like my cookies pretty small and round, but you could flatten them out a bit before making the indent if you like.)
Fill cookies with jam. I used 1/4 teaspoon of jam for each cookie.
Bake cookies for 10-15 minutes. (I baked mine for 11 minutes and they were slightly golden around the edges!)
Allow cookies to cool for at least 5 minutes before enjoying.