Healthy Matcha Cookies (Keto, Paleo & Sugar Free)
These healthy matcha 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.
Ingredients
- 3/4 cup almond flour sifted
- 1/4 cup coconut flour sifted
- 1/2 cup butter softened
- 2 scoops Vital Proteins Matcha Collagen
- dash salt
- 1/4 cup monk fruit sweetener (for sugar free/keto) or coconut sugar
- 1/4 cup cashews chopped (optional)
Instructions
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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 coconut sugar to the butter and whip together with the hand mixer.
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Sift the almond flour and coconut flour.
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Add the almond flour, coconut flour, matcha collagen and salt and mix with the hand mixer until fully blended together.
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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 8-11 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.
Recipe Video
Recipe Notes
- 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.
- 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.