Glutenfree Matcha Cookies
These gluten and totally guilt free cookies are Rocco’s fave! Living in Jakarta means that lots of Asian cuisines are represented. Besides the fantastic local Indonesian region food, you can find Korean town, where all the native Koreans go for their bibimbap fix and sizzling bbq nights and we have an authentic Chinatown where you can indulge the best pork dishes. Yes, Jakarta is truly a food heaven. The Matcha flavor is well known here and you can find it even in the Starbucks, where they serve Green tea Latte, of course loaded with refined sugars, so we skip that and rather make our own healthy version right? Matcha is the name for green tea powder. It’s high in antioxidants, perfect to mix in cookies and cakes, or what about icecream or stir in a cup of almond milk and you will have your own homemade green tea latte. Matcha itself has a somewhat bitter taste, so to make it more child friendly i always add in some coconut nectar sugar or agave/maple syrup. I promise that these cookies are easy to make, moist and it will cost you less then 20 minutes in total!
Glutenfree Matcha Cranberry Cookies
Serves 10-12, depending on how large pieces you crave
- 1 & 1/2 cups almond meal
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 free range organic egg
- 1/2 teaspoon vanilla extract or fresh scraped from a vanilla stick
- 1/4 teaspoon himalayan or sea salt
- 1/4 teaspoon baking powder
- 1 tablebspoon matcha powder
- 1/3 cup dried cranberries
Preheat the oven to 180 C/350F. Combine dry ingredients. Whisk the wet ingredients. Combine everything together. Roll dough into small balls and place all on a baking sheet, to avoid stickiness. Press dough evenly with your fingers or fork. Bake in oven around 10-15 minutes, depending on your oven. Once out of the oven, let it cool so it can harden. Voila your amazing wholesome cookies are ready to be eaten. To keep them fresh, store the cookies in a airtight box.