Healthy Strawberry Matcha Cookies
Healthy Strawberry Matcha Cookies
Ingredients
For the Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1 1/2 tablespoons matcha powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
For the Mix-ins and Topping
- 3/4 cup white chocolate chips, divided
- 1/2 cup dried strawberry pieces
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350
- 2
In a large bowl, whisk together the almond flour, oat flour, sifted matcha powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until a cohesive green dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Fold in 1/2 cup of the white chocolate chips into the dough.
⏱️ 2 min
- 6
Scoop the dough into 8 equal portions (about 1 1/2 tablespoons each) and place them on the prepared baking sheet. Gently flatten each dough ball slightly with the palm of your hand.
⏱️ 4 min
- 7
Press the dried strawberry pieces and the remaining 1/4 cup of white chocolate chips onto the top of each flattened cookie dough portion.
⏱️ 4 min
- 8
Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. They may still be soft in the center but will firm up as they cool.
⏱️ 12 min•🌡️ 350
- 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Strawberry Matcha Cookies
Ingredients
For the Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1 1/2 tablespoons matcha powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
For the Mix-ins and Topping
- 3/4 cup white chocolate chips, divided
- 1/2 cup dried strawberry pieces
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350 - 2
In a large bowl, whisk together the almond flour, oat flour, sifted matcha powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until a cohesive green dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Fold in 1/2 cup of the white chocolate chips into the dough.
⏱️ 2 min - 6
Scoop the dough into 8 equal portions (about 1 1/2 tablespoons each) and place them on the prepared baking sheet. Gently flatten each dough ball slightly with the palm of your hand.
⏱️ 4 min - 7
Press the dried strawberry pieces and the remaining 1/4 cup of white chocolate chips onto the top of each flattened cookie dough portion.
⏱️ 4 min - 8
Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. They may still be soft in the center but will firm up as they cool.
⏱️ 12 min•🌡️ 350 - 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min