Matcha cookies recipe
These low-carb keto matcha cookies are not your regular cookies! They have a very unique, slightly bitter flavor, a fun color, and a texture that melts in your mouth. Matcha cookies make a perfect light dessert that you can serve with a cup of tea or coffee.
Servings: 11 cookies
- 1¼ cup (110g) almond flour
- ¼ cup (30g) coconut flour
- 1½ tbsp matcha powder
- ½ tsp baking soda
- ½ tsp xanthan gum
- Pinch of salt
- 6 tbsp (80g) unsalted butter, softened
- 4 tbsp granulated sweetener of your choice, I use Sukrin, use coconut sugar to make this recipe Paleo compatible!
- 1 large egg, room temperature
Preheat the oven to 340F (170C).
In a large mixing bowl, combine the first 6 ingredients and set aside.
In a medium mixing bowl, use a hand mixer or an immersion blender with a whisk attachment to cream the butter and granulated sweetener together until fluffy. Then, add the egg and mix until fully incorporated.
Add the wet ingredients to dry ingredients and, using the same mixer, mix until combined.
Form 11 balls (around 30g each) and place onto a lined with parchment paper baking tray so they have some space between them. Flatten them out by pressing slightly with your hands, so you get disc-like shapes.
Bake for 10 minutes on a lower rack or until the cookies just start to pick up a golden color.
Remove from the oven and let them cool for 20 minutes on the baking tray. Then, transfer onto a cooling rack and leave to cool completely before serving.
Serving: 1cookie | Calories: 130kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 206IU | Calcium: 28mg | Iron: 0.4mg