MATCHA THUMBPRINT BREAKFAST COOKIE
It’s a matcha made in heaven!
Now yall, this is about as healthy a “cookie” you are going to get out of me. 6 ingredients. 15 minutes to make. Absolutely delicious result.
Gluten, grain, and dairy free + all the antioxidant punch from the matcha.
I called these a breakfast cookie bc I can so picture them alongside your weekend coffee or tea, still snuggled in bed whilst watching a romantic comedy…. No? Just me?
But in all honesty, eat them any time a day and fill them with anything you want! Homemade jam, dark chocolate, nut butter…. I wont judge. Ive done it all.
2 cups blanched almond flour
1 tbsp tapioca flour
1 tbsp Matcha Tea Powder ( I used the brand Encha but any good quality will do)
¼ tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
¼ full cup + 1 tsp coconut oil, melted ( + a little more for coating your hands)
¼ full cup raw honey or maple syrup
1 tsp vanilla extract
Options for filling ( you fill after the cookies have cooked and cooled ): dark chocolate, chia seed jam, nut butter, etc. See below for directions!
Preheat oven to 350F and line a baking sheet with parchment paper.
Whisk together all dry ingredients in a bowl, including your matcha powder. In a small bowl or large measuring cup add all your wet ingredients and stir to combine. Pour wet mix into the dry ingredients and begin to fold in. Stir very well.
Once all is incorporated, use your hands to mix the dough even more, almost like you would bread. This is key! Coat your hands with sprinkle of melted coconut oil, and begin to roll dough into ping pong sized balls with the palms of your hands. For now just place the balls on the parchment paper.
Once complete go back and press your thumb into the center of the ping pong ball, careful to not flatten the cookie too much. It is ok if there is a little cracking of the dough, just smooth over with your fingers and pinch the sides up a tad.
Bake cookies for about 8-10 minutes. At about 5 minutes check and see how the thumbprint is staying, if you need to, *carefully* press into the imprint with the handle of a spoon or your thumb. Finish cooking for the remaining time.
They are done when the bottoms have slightly browned. They harden a lot once cool. Allow to COMPLETELY COOL before adding any of the below toppings!!
If adding chocolate, complete the steps below AFTER your cookies have cooled!
Melt ¼ cup dark chocolate chips in a small bowl. Once melted stir in 1 tsp coconut oil. Once cookies are cooled, drizzle the chocolate into the holes. Place in fridge for chocolate to harden.
If adding chia jam, make the below prior to making the cookies:
1 cup organic frozen berries ( I used a combo of raspberries, strawberries, and blueberries)
2 tbsp raw honey
1/2 tsp vanilla extract
1-2 bay leaves (optional but adds such an incredible flavor)
1 tbsp chia seeds.
Heat your berries in a small sauce pan over medium heat, stirring occasionally. When they start to melt down add your honey, vanilla, and bay leave(s), stir. When you start to see bubbles, continue to cook down for about 7-8 minutes. Mixture should gradually get thicker.
Once It has simmered and has cooked down, remove from heat. Add your lemon and stir. Allow your mixture to completely cool. Remove your bay leaf! Lastly stir in your chia seeds. Scoop into a glass jar or sealed container and let thicken in the fridge for about an hour!
If adding nut butter:
Drizzle preferred nut butter in each hole once cookies have chilled