This healthy matcha green tea cookies post is sponsored by Vital Proteins, but I only recommend products and services that I have personally tried and believe are of value to my readers. All opinions in this post are my own.
These healthy matcha green tea cookies are such an easy and simple treat! They are keto and gluten free and taste a bit like almond flour shortbread with a green tea kick.
Why I Love This Recipe:
- This matcha green tea cookie recipe has only about six main ingredients that are pretty simple to throw together including almond flour, coconut flour, Vital Proteins Matcha Collagen, cashews and butter.
- Since there are no eggs in these matcha cookies and the butter and gluten free flours take the main stage, the cookies take on a rich, crispy and buttery shortbread flavor and texture along with an earthy flavor from the matcha.
- These cookies only have 1.6 net carbs per cookie (when using monk fruit sweetener or swerve), making them a great occasional treat for those following a low carb or keto diet.
The Incredible Benefits of Collagen
Collagen is a simple and nutritious way to add health-supporting amino acids and protein into recipes. It has many health benefits like…
- Supports skin
- Maintains healthy hair and nails
- Easily digested and absorbed by the body
- Supports healthy joints
- Promotes bone strength
- Maintains digestive system & gut health
- High in beneficial amino acids
- Supports good sleep
- And more!
To learn more about the benefits of collagen and gelatin, check out my post 10 Incredible Health Benefits of Gelatin!
Health Benefits of Matcha Green Tea
Matcha green tea also boasts a massive array of amazing health benefits…
- High content of antioxidants
- Supports the immune system
- Boosts energy
- Supports metabolism
- Aids in detoxification
- High in chlorophyll
Even though matcha does contain caffeine, many people say that matcha gives them sustained energy without feeling jittery like with coffee.
Healthy Matcha Cookies Recipe Tips:
- I made this recipe with Vital Proteins Matcha Collagen which is a mixture of collagen protein and matcha, but if you want to make it with regular matcha just substitute the matcha collagen with 3 tsp of matcha powder.
- Butter is a big part of these matcha cookies and helps to give them their distinct texture. I tested this recipe with coconut oil in place of butter so that there could be a vegan version, but unfortunately it didn’t come out very well, so I would not recommend substituting the butter. However, I have a feeling that palm shortening just possibly might work in place of butter, but I’m not 100% sure. If you decide to test it, please let us know how it turns out in the comments.
- Make sure to use softened room temperature butter (not melted) and whip the butter with an electric beater to achieve the right texture.
- Don’t forget to sift the flours before mixing them in. This will improve the texture of the cookies.
- I added chopped cashews to these matcha cookies to add a crunch and I enjoyed it. You could also omit the added nuts or use blanched chopped almonds or even white chocolate chips (if you don’t mind the added sugar or carbs).
- Let the cookies cool for about 15 minutes before trying to move them. The need to crisp up and set before being moved otherwise they may crumble.
- Nutrition facts are available at the bottom of the recipe. The values listed below are using collagen matcha, monk fruit sweetener and cashews. If you use regular matcha or coconut sugar instead of monk fruit sweetener it will change the nutrition facts.
How to Make these Healthy Matcha Green Tea Cookies:
Pre-heat the oven to 350°. Put softened (room temperature) butter into a mixing bowl and whip with a hand mixer.
Add the granulated sweetener to the butter and whip together with the hand mixer.
Sift the almond flour and coconut flour and add to the bowl along with the matcha collagen (or regular matcha green tea powder) and salt.
Mix together. The consistency will be a thick cookie dough.
Add the optional chopped cashews.
Form small bits of the cookie dough into cookie shapes and place on a baking sheet lined with parchment paper until all of the dough is gone.
Bake at 350° for 8-11 minutes until the sides of the cookies start to turn golden brown.
Let the cookies cool for about 15 minutes before trying to move them. The need to crisp up and set before being moved otherwise they may crumble.
Did you like this Healthy Matcha Green Tea Cookies (Keto & Sugar Free)? Don’t forget to rate the recipe and leave me a comment below.
These healthy matcha green tea cookies are such an easy and simple treat! They are keto and gluten free and taste a bit like almond flour shortbread with a green tea kick.
- 3/4 cup almond flour sifted
- 1/4 cup coconut flour sifted
- 1/2 cup butter softened
- 2 scoops Vital Proteins Matcha Collagen or 3 tsp matcha green tea powder
- dash salt
- 1/2 cup monk fruit sweetener (for sugar free/keto) or other granulated sweetener
- 1/4 cup cashews chopped (optional)
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Pre-heat the oven to 350°. Put the softened butter (should be room temperature, not melted) in a bowl and whip with a hand mixer. Add the monk fruit sweetener or other granulated sweetener to the butter and whip together with the hand mixer.Â
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Sift the almond flour and coconut flour.
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Add the almond flour, coconut flour, matcha collagen (or matcha green tea powder) and salt and mix with the hand mixer until fully blended together.Â
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Chop cashews into pieces and fold them into the dough. Form bits of the dough into small cookies and place on a baking sheet lined with parchment paper.
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Bake at 350° for about 15 minutes or until the bottom edges start to turn golden brown. IMPORTANT: Be sure to let the cookies cool on the existing baking sheet after removing them from the oven for at least 15-20 minutes or more before you try to move the cookies. They need to settle after baking to harden and crisp up. If you try to move them directly after baking they will crumble.Â
Recipe Video
- So far I've only made this recipe with the Vital Proteins Matcha Collagen mixture of collagen protein and matcha, so I don't know what the right ratios would be or how it would turn out substituted with regular matcha powder. If you experiment, please let us know how it turns out in the comments.Â
- Butter is a big part of these matcha cookies and helps to give them their distinct texture. I tested this recipe with coconut oil in place of butter so that there could be a vegan version, but unfortunately it didn't come out very well, so I would not recommend substituting the butter. However, I have a feeling that palm shortening just possibly might work in place of butter, but I'm not 100% sure. If you decide to test it, please let us know how it turns out in the comments.
- Make sure to use softened room temperature butter (not melted) and whip the butter with an electric beater to achieve the right texture.
- Don't forget to sift the flours before mixing them in. This will improve the texture of the cookies.
- I added chopped cashews to these matcha cookies to add a crunch and I enjoyed it. You could also omit the added nuts or use blanched chopped almonds or even white chocolate chips (if you don't mind the added sugar or carbs).
- Let the cookies cool for about 15 minutes before trying to move them. The need to crisp up and set before being moved otherwise they may crumble.
- Nutrition facts are available at the bottom of the recipe. The values listed below are using monk fruit sweetener and cashews. If you use coconut sugar instead of monk fruit sweetener it will raise the carb and sugar level. Any other changes to the recipe will change the nutrition facts.
