Loading...

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the almond flour, oat flour, sifted matcha powder, baking soda, and salt until well combined.

In a separate medium bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients. Stir with a spatula until a cohesive green dough forms. Be careful not to overmix.

Fold in 1/2 cup of the white chocolate chips into the dough.

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.

Press the dried strawberry pieces and the remaining 1/4 cup of white chocolate chips onto the top of each flattened cookie dough portion.

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.

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.


Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the almond flour, oat flour, sifted matcha powder, baking soda, and salt until well combined.

In a separate medium bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients. Stir with a spatula until a cohesive green dough forms. Be careful not to overmix.

Fold in 1/2 cup of the white chocolate chips into the dough.

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.

Press the dried strawberry pieces and the remaining 1/4 cup of white chocolate chips onto the top of each flattened cookie dough portion.

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.

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.
