Baking with Matcha Powder
These cookies get their green hue from powdered Matcha, a green tea that is loaded with more antioxidants than any other tea. It has 60 times more antioxidants than spinach! More Benefits of Matcha:
It may help to protect the liver by reducing liver enzyme levels. (source) Drinking green tea has also been linked to a lower risk of liver disease. (source) Matcha may help improve brain function, and help with attention and reaction times. (source) This green tea powder may help promote heart health. Green tea has been shown to lower the “bad” LDL cholesterol, which is considered a risk factor for heart disease. (source) Green tea may help aid in weight loss, possibly due to the combination of antioxidants and caffeine. (source)
This powdered green tea isn’t only for matcha lattes. You can use it for adding a fun green color in baking! Just 2 teaspoons gives you this bright, vibrant green color when using a light colored flour. (I’m using blanched almond flour here, for maximum green color.)
Do Matcha Cookies have Caffeine?
Yes, matcha contains roughly 35mg of caffeine per 1/2 teaspoon. This recipe calls for 2 teaspoons and makes roughly 16 cookies. So, each cookie contains just under 9mg of caffeine if you follow this recipe. If you need a cookie with less caffeine, you can cut the matcha in half for a lighter green color.
What Does Matcha Taste Like?
Matcha has a relatively strong flavor compared to other varieties of green tea, because the powder is made up of whole leaves that have been ground into a powder. The flavor reminds me of grass. Because the strong grass-like flavor of matcha can be a little overwhelming, I find that it pairs really well with mint. Adding a touch of peppermint extract to this cookie dough makes the batter downright addictive!
My kids have given these cookies their enthusiastic approval. Because this batter is vegan, feel free to taste it as you go and adjust the flavors to your taste. With an egg-free and grain-free baking, the dough may look crumbly at first, but it should come together to create a shortbread cookie-like batter. Just keep stirring!
Just like my Almond Flour Cookies, these won’t spread much on their own, so make sure you flatten them into cookie shapes before baking. I like to get my fingers wet, so that they won’t stick to the dough.
These cookies also don’t become too brown from baking. I’m holding up the bottom of a cookie in the photo above, so you can see that the bottom isn’t brown. You want the cookies to become drier in the oven, and then as they cool they will firm up. So let them cool completely before handling them!
For an impressive (and delicious) presentation, try dipping the cooled cookies in melted dark chocolate. If there is any chocolate leftover in the bowl, I like to drizzle the extra on top!
If you try this recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear how those work for you, too. We can all benefit from your experience. Reader Feedback: Are you making a green treat for St. Patrick’s Day?
