The friendly folks at BioBalance sent me a sample of their new certified organic Japanese matcha powder so what better thing to do on a Sunday morning but make cookies….
Matcha powder is made from green tea leaves, in the 20 days prior to harvest the growers block out the sunlight from the plant which helps to concentrate the powerful antioxidants and amino acids in the leaves. It is then ground into a very fine powder with a fantastic vibrant green colour. It’s also awesome in smoothies, bliss balls and cashew cheesecakes.
Makes 10 cookies, prep time 10mins, cook time 10 mins
1+1/4 C shredded coconut
1/4 C coconut sugar
1/4 C coconut oil, melted
1 tsp. vanilla essence
2 tsp. matcha powder
2 tbsp. green banana flour (or brown rice flour)
1/4 C almond milk
2 tbsp. melted coconut oil
1 tbsp. powdered coconut sugar (whizz in your blender until fine)
2 tbsp. cacao powder
Preheat oven to 180C and line a baking tray. In a bowl mix all the cookie ingredients together, shape into cookies, pressing mixture firmly together as you do.
Bake for 10-15 minutes until edges turn slightly golden. While they are baking mix together icing ingredients in a small bowl.
Remove cookies from oven and allow to cool slightly before dipping one half of the cookie into the chocolate or drizzling some of the icing over top.
Allow to cool fully before serving or storing in an airtight container in the fridge.