Healthy Matcha Green Tea Sugar Cookies to Announce the Naughty or Nice Cookbook
These super unique and sweet Healthy Matcha Green Tea Sugar Cookies are packed with that classic matcha green tea flavor. And the texture? It’s heavenly. They’re soft and chewy, just like storebought sugar cookies, but without the refined flour, butter and sugar!
Would you ever guess that these cookies are sugar free, gluten free, dairy free, vegan, and whole grain?? Nopity nope. With every bite, mind = blown.
This is the perfect recipe to make a special announcement… my second cookbook, the Naughty or Nice Cookbook, is officially PUBLISHED! *happy dances*
The Naughty or Nice Cookbook is a collection of 70 healthy dessert recipes made with wholesome, all-natural ingredients — from cookies to cakes to pies to ice creams and more! One bite and you’ll be asking, “Is this naughty or is this nice?”
In the last 7 months, I…
- Graduated university
- Moved twice (from AZ to CT to TX)
- Became a proud, first-time “mother” of my puppy girl, Cherry
- Got hired as a baker at a local restaurant
- Published the Naughty or Nice Cookbook
Today, I’m sharing the recipe for these amazing Healthy Matcha Green Tea Sugar Cookies. The recipe is adapted from one of my favorite recipes in the cookbook — the Chocolate Chip Cookies:
My dad, who literally could not care less about desserts and sweets of all kinds (HOW ARE WE RELATED???), ate one of these cookies and loved it. He immediately asked for a second. For real, I thought I was dreaming.
These cookies are absolutely scrumptious, and you need to make a batch ASAP.
Healthy Matcha Green Tea Sugar Cookies
- 180g (1½ cups) Oat Flour
- 96g (½ cup) Granulated Erythritol
- 1-2 tbs Matcha Powder (depends on how much you like matcha -- I used 2 tbs)
- 1 tsp Double-Acting Baking Powder
- ¼ tsp Salt
- 112g (½ cup) Coconut Oil (soft)
- ¼ cup Unsweetened Vanilla Almond Milk (room temperature)
- 2 tsp Vanilla Extract
- 2 tsp Natural Butter Flavor
- 1 tsp Liquid Stevia Extract
- 30 drops Almond Extract
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a medium-sized bowl, whisk together the oat flour, erythritol, matcha, baking powder and salt.
- In a large bowl, whisk together the coconut oil, almond milk, vanilla extract, butter flavor, stevia extract and almond extract.
- Dump the dry ingredients over the wet ingredients and fold together. Fold until the mixture can form into a dough ball (it will look sticky at first, but then the oat flour will absorb the liquid and turn into a play-doh/cookie dough texture).
- Use a medium cookie scoop to portion out the dough onto the prepared cookie sheet. Roll the dough portions into balls, then use your fingers to press them into patties. Form them just a tiny bit thicker and smaller than you prefer your cookies -- they spread out a little. Bake for 12-14 minutes, or until baked through (when you tap the center of the cookie, it should be soft, but shouldn't leave a permanent fingerprint indentation).
- Slide the parchment paper off the cookie sheet and let the cookies cool. Serve immediately, or transfer them to a freezer bag, seal tightly, and store in the freezer for up to one month. For a "freshly baked" cookie straight from the freezer, place a cookie on a plate and microwave for ~20 seconds!
I photographed these cookies with some Matcha Cream Cheese. It just made sense to me to make Double Matcha Cookie Sandwiches. Derrrrr 😉
Feel naughty, eat nice.