Green Cookies (no, there’s not spinach involved)
Green cookies? Is she serious?
Now now, before you stereotype me as a basic dietitian – these cookies do not have spinach (or any other vegetable involved for that matter).
Then what makes them so incredibly green?
Have you heard of it? If so, and you already know the ins and outs of matcha scroll down to the recipe.
If not – let me tell you about it 🙂
Matcha in Japanese comes from the words “ma” meaning powder and “cha” meaning tea, which literally means powdered green tea.
They take the young tea leaves, ground them up and make a powder. So you not only get the water-soluble compounds but also everything else! #allthegoods
So what good things are we talking about?
-caffeine + Theanine = what I like to call, gentle energy (you get the caffeine effects but L-Theanine, which is an amino acid has been shown to reduce anxiety/jitteriness without causing sleepiness – if you want more of the science-y reason behind this, let me know!)
-lots of other anecdotal health claims like better skin, hair, sleep, etc. etc. – try for yourself and be your own judge!
Matcha is delicious as a drink all on its own, but also goes great with other flavors and can nicely be made into treats of all kinds – like cookies!
The Matcha I used was from Mizuba Tea Co. – they have multiple kinds and I used the culinary grade!
Coconut Matcha Latte Cookie Sandwiches
By Kris Published: February 16, 2018
- Yield: 12 - 16 cookie sandwiches
- Prep: 15 mins
- Cook: 8 mins
- Ready In: 23 mins
Soft and chewy coconut matcha cookies sandwiching a vanilla cream cheese filling!
- 1 cup all-purpose flour
- 2 tsp. Matcha tea powder I used Mizuba tea - culinary grade
- 1/4 cup kefir or milk or yogurt
- 1 tbsp. melted butter or canola oil
- 1/2 cup Stevia or any sweetener
- 2 tbsp. honey
- 1 tsp. coconut extract
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- Preheat oven to 350* F
- Mix together all dry ingredients - then add wet (honey, extracts, kefir and butter) and mix with fork until a soft dough forms
- Divide in half, and then in half again - and continue this until you have 24 - 32 small balls of dough
- Place dough balls on a Silpat baking sheet or parchment papered baking sheet - flatten with your hands to round disc
- Bake 6-8 minutes - will crack on top but should not brown
- Let cook 3-4 minutes on baking sheet before attempting to remove and place on cooling rack
- For frosting: Beat together 1/2 block cream cheese, 1 tsp. vanilla extract and powdered sugar until a thick frosting forms
- When cookies have cooled, dollop frosting on bottom of one cookie, top with another and badda-bing-badda-boom! Delicious sandwiched cookie!
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recipe adapted from here