Make your dessert good for you with these vegan matcha chocolate chip cookies. They’re all the guilty pleasures without any of the guilt!
One of my favorite ways to start the day is with a warm matcha latte. Matcha is a fine green tea powder that comes from crushing the tea leaves. Aside from the steady stream of caffeine throughout the day (unlike coffee, which often times can cause the crashing effect), it has a bunch of health benefits and is antioxidant-packed. Matcha boosts your metabolism, is packed with magnesium and vitamin C, and is a natural detoxifier for your body. It’s even found to have tremendous cancer-fighting properties. Matcha is also delicious and adds a punch of flavor to your favorite baked goods! One of my favorite desserts to make is chocolate chip cookies, but sometimes I like to switch them up. Grab some matcha, and start mixing because these cookies taste just as good as they look!
Vegan Matcha Chocolate Chip Cookies
- 2 cups almond flour
- 2 teaspoons Sunwarrior Organic Matcha powder
- 3 tablespoons coconut oil (in liquid form)
- ¼ cup organic maple syrup
- ½ teaspoon Sunwarrior sea salt
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar (note: this helps to moisten the batter, you don’t even taste this)
- ½ cup vegan dark chocolate chips
- Optional: A small dash organic vanilla extract
- Preheat the oven to 350 degrees.
- Combine the dry ingredients (almond flour, matcha powder, baking soda, and sea salt) into a large bowl.
- Add the wet ingredients (coconut oil, maple syrup, and apple cider vinegar) and spread evenly on top of the dry ingredients.
- Mix until a smooth batter is formed. (Note: the batter will seem a little dry when mixing, but once thoroughly mixed, a slightly sticky batter will form).
- Add in the chocolate chips and fold into the batter.
- On a baking sheet lined with parchment paper, use your hands to create small balls of dough, evenly pressed into a cookie shape. (Note: the cookies won’t expand very much in the oven so make sure you keep the sizes small and proportional).
- Bake for 10–12 minutes.
- Cool for twenty minutes before serving.
*This recipe makes about 14–16 cookies.