Healthy Matcha Green Tea Cookie Dough
Cookie dough lovers, behold — edible Matcha Cookie Dough! It tastes just like cookie dough from the tub — indulgent, fudgy, sweet, and sinful — except this version has a few secrets and surprises… can you guess what they are?
Oh don’t you worry though, it’s green from the matcha powder. I promise, there’s no spinach in here… unlike these… sooooo, you’ll stay? 😉
One big spoonful of this Matcha Green Tea Cookie Dough and you’ll swear you’re eating something completely unhealthy, when it’s actually good for you! Made with whole grain, high-fiber oats and creamy Homemade Matcha Nut Butter, plus some vanilla protein powder and garbanzo beans for a protein punch!
Oh yes, you read that right. Don’t worry though, it totally works and it doesn’t taste “beany” in the slightest.
This Matcha Cookie Dough is eggless and safe to eat raw (yassss), plus it’s sugar free, gluten free, high protein, and high fiber too!
We’ve got ourselves a winner here, y’all. Skip the hassle of baking and waiting for cookies to cool when you can have this soft, fudgy, and sweet indulgence on your hands. Or in your face. Preferably in your face… 😉
I’ve been on a matcha kick lately. A little while ago I made Matcha Macaroons and Matcha-Swirled Banana Bread, and just recently posted Matcha Nut Butter and Matcha Energy Bites to the blog. For my friend’s birthday last week I made a batch of my bomb-ass Matcha Shortbread Cookies. I think if I eat any more matcha, I’m going to turn green… I’m testing out this hypothesis, so I decided to give another matcha recipe a try. Matcha Green Tea Cookie Dough it was!
I have made a lot of cookie doughs in my day. A LOT. And this is probably one of my favorites so far. It’s pretty much neck and neck with my Peanut Butter Cookie Dough. I love the super dense and thick texture, and the sweet and delicate almond and vanilla flavors. I was pleasantly surprised when I first tasted it. I think you will be too 🙂
This Matcha Cookie Dough is sinful-tasting yet healthy! Made with nut butter, oats, and a secret ingredient. Sugar free, gluten free, and high protein too!
- one 15oz can Garbanzo Beans (drained and rinsed well; ~1½ cups beans)
- ⅓ cup Unsweetened Vanilla Almond Milk
- 64g (¼ cup) Homemade Matcha Green Tea Nut Butter
- 1 tsp Natural Butter Flavor (optional, but recommended!)
- 1 tsp Vanilla Extract
- ¾ tsp Liquid Stevia Extract
- ½ tsp Almond Extract
- 120g (1 cup) Oat Flour
- 64g (⅔ cup) Vanilla Whey Protein Powder
- 2 tsp Matcha Powder
In a food processor, add the garbanzo beans, almond milk, and matcha nut butter. Blend until completely smooth.
Add the remaining ingredients and blend until the mixture is even throughout.
Cover and refrigerate overnight for the most authentic cookie dough texture, but you can also serve it immediately!
You can substitute the whey protein powder with another protein powder if you like. Just note that the amount will vary. Whey doesn’t absorb much liquid as other protein powders like brown rice protein, pea protein, and casein protein (they absorb A LOT). You can also omit the protein powder use more oat flour, plus a pinch of salt and a tad bit more vanilla and stevia to taste.
For the best texture, refrigerate the cookie dough overnight. It’s delicious right out of the blender, but trust me, it gets 9,284 times better overnight! Feel free to sprinkle your cookie dough with mini chocolate chips, white chocolate chips, sliced almonds, and extra sprinkle of matcha, or simply serve with spoons alone.
You gotta make this Matcha Cookie Dough! You won’t regret it.
With love and good eats,