Matcha Mint Chocolate Chip Cookies
  • Alaina Hinkle

Matcha Mint Chocolate Chip Cookies

I love these cookies. It is as simple as that. I have tried baking with Matcha on a lot of occasions & let me tell you it takes a bit to figure out the right amount. This is IT! They are delicious, perfectly minty & chocolatey. They do not have an overly empowering minty taste, but have the right balance with the chocolate. Matcha being the superpower ingredients, provides immune boost, calorie burner, energy boost.. list goes on and on. Matcha = super powers :) Not to mention they are gluten & dairy free. So these can be a game changer for even more people!


These cookies went SO fast. Within 2 days they were gone. My sister said these are her favorite! I couldn't hear what Ainsley had to say since her mouth was stuffed with them lol




Ingredients:


1 cup almond flour

3 tbsp coconut flour

2 tsp Matcha Powder -- organic culinary grade (( can find this on amazon!) I will link below

3 tbsp coconut oil melted

1 tbsp coconut sugar

1/2 tsp baking soda

1/4 tsp pink Himalayan salt

1 tsp ground flax seed

1/4 cup maple syrup

1 egg

1/2 tsp peppermint extract

1 tsp vanilla extract

1/2 cup Enjoy Life Mini Chocolate Chips


Directions:

Pre heat oven to 350 degrees & line a baking sheet with parchment or with your Silpat you don't need to grease or line anything :)

1. In a large mixing bowl add all the dry ingredients (almond flour, coconut flour, matcha powder, coconut sugar, baking soda, salt, flax seed) except for chocolate chips. Whisk together and set aside.


2. In a medium sized mixing bowl combine all the wet ingredients (maple syrup, coconut oil, egg, peppermint extract, vanilla extract). Make sure you melted the coconut oil. Whisk until well combined, then add to the dry ingredients and mix throughly. Then fold in the chocolate chips. Let it stand for 10 minutes. This is important to the perfect consistency. I usually clean up the kitchen at this point, by the time I do that, it is good to go!


3. Divide batter into 9 large cookies or 12 small ones. Bake for 10-12 minutes. Keep an eye out after 10 minutes! I can tell they are done in my oven when the tops are starting to get a tiny bit brown, and when I take the spatula they are starting to brown a tiny bit on the bottom. Remember that coconut flour & almond flour cook differently then regular flour, so it may seem that they are SO soft there is no way they are done. Just pay attention to the bottom and tops like mentioned. Then let stand for at least 10 minutes before you take off the pan or try to eat. This allows them the chance to cool and hold their shape! It is really hard not to eat them... especially once you know how yummy they are and you make them the second or third time ;)


Enjoy!!


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!




https://www.amazon.com/dp/B01CUW7HPG/ref=sspa_dk_detail_3?pd_rd_i=B01CUW7HPG&th=1 ( Matcha Powder from Amazon )

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