I love these Easy Matcha Mint Chocolate Chip Cookies. It is as simple as that. I have tried baking with Matcha on a lot of occasions & let me tell you it takes a bit to figure out the right amount, but this guys is IT! Now, you might be asking “well what is matcha?” Well it actually comes from Green Tea leaves! Green tea has been known for boosting metabolism & weight loss. You drink your green tea by eeping the leaves in hot water. Then drinking the antioxidants and beneficial properties in the water. However, matcha is made from grinding up the tea leaves & stems themselves– without steeping. Which means Matcha is a lot more concentrated in antioxidants than green tea steeped. 1 cup of matcha is equivalent to 3 cups of green tea!
So not only are they are delicious, perfectly minty & chocolatey, but have WONDERFUL health properties as well. They do not have an overly empowering minty taste, but have the right balance with the chocolate. These Easy Matcha Mint Chocolate Chip Cookes are going to be on repeat in your house and will have you confident in baking with Matcha!
These cookies go SO fast. Within 2 days they are gone. My sister said these are her favorite! Ainsley devours them! My mom requests them often, the only person who is unsure is my dad, because he hasn’t even tried them . The idea of matcha means it is “too healthy” for him… goodness me, I am working on him! I mean he won’t even touch kale 🙂 hahah
Are you scared to bake with Matcha? Don’t be!
Matcha is such the secret nutrition powerhouse in this recipe. You just need to add the matcha to the flour to sift… and it is easy as that! No need to do anything “special” to it! Check out the video below to be even MORE convinced 🙂
Health Benefits of Matcha
High in antioxidants
Studies have shown that Matcha promotes liver health
Helps increase metabolism & fat burning
Promote brain function & heart health
Build Strong Immune System
Healthy Skin
Detoxify the Body
What Delicious & Healthy Ingredients are in these Easy Matcha Mint Chocolate Chip Cookies?
- Almond flour
- Coconut flour
- Matcha Powder — organic culinary grade ( can find this on amazon)
- Coconut oil melted
- Coconut sugar
- Baking soda
- Pink Himalayan Salt
- Ground flax seed
- Maple syrup
- Egg
- Peppermint extract
- Vanilla extract
- Enjoy Life Mini Chocolate Chips
These cookies are gluten free and dairy free! They have a perfect combination of almond flour & coconut flour to create the best consistency. If you have baked with gluten free flours before you know that you can’t really substituting can be VERY challenging, because they are very different from all purpose flour or whole wheat flour. For example when using coconut flour, you need to use a lot more liquid than any of the others. So just please keep in mind when making GF delicious goodies, to follow the recipe exactly as is.
How do we make these Easy Matcha Mint Chocolate Chip Cookies so DELICIOUS?Pre heat oven to 350 degrees & line a baking sheet with parchment or with your Silpat you don’t need to grease or line anything
- In a sifter, sift almond flour, coconut flour, baking soda and matcha powder. Sift into large mixing bowl. Then add all the other dry ingredients (coconut sugar, baking soda, salt, flax seed) except for chocolate chips. Whisk together and set aside.
2. In a medium sized mixing bowl combine all the wet ingredients (maple syrup, coconut oil, egg, peppermint extract, vanilla extract). Make sure you melted the coconut oil. Whisk until well combined.
3. Next add to the dry ingredients and mix throughly. Then fold in the chocolate chips. Let it stand for 10 minutes. This is important to the perfect consistency. I usually clean up the kitchen at this point, by the time I do that, it is good to go.
4. Divide batter into 9 large cookies or 12 small ones. Bake for 10-12 minutes. Keep an eye out after 10 minutes! I can tell they are done in my oven when the tops are starting to get a tiny bit brown, and when I take the spatula they are starting to brown a tiny bit on the bottom.
Remember that coconut flour & almond flour cook differently then regular flour, so it may seem that they are SO soft there is no way they are done. Just pay attention to the bottom and tops like mentioned. Then let stand for at least 10 minutes before you take off the pan or try to eat. This allows them the chance to cool and hold their shape!
Store in air tight container in the fridge for up to 7 days. Zap in the microwave for 5-8 seconds before eating– takes it to the next level!
Enjoy!
What other HGHF goodies should I make?
Easy & Healthy Dutch Oven Snickerdoodle Cookie
Classic and Simple Pecan Pie Pops
Mini Chocolate Graham Cracker Cheesecakes
Gluten Free Cookie Dough Brownies
Easy Matcha Mint Chocolate Chip Cookies
Ingredients
- 1 cup almond flour
- 3 tbsp coconut flour
- 2 tsp Matcha Powder — organic culinary grade ( can find this on amazon! I will link below
- 3 tbsp coconut oil melted
- 1 tbsp coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp pink Himalayan salt
- 1 tsp ground flax seed
- 1/4 cup maple syrup
- 1 egg
- 1/2 tsp peppermint extract
- 1 tsp vanilla extract
- 1/2 cup Enjoy Life Mini Chocolate Chips
Instructions
- Pre heat oven to 350 degrees & line a baking sheet with parchment or with your Silpat you don’t need to grease or line anything
- In a sifter, sift almond flour, coconut flour, baking soda and matcha powder. Sift into large mixing bowl. Then add all the other dry ingredients (coconut sugar, baking soda, salt, flax seed) except for chocolate chips. Whisk together and set aside.
- In a medium sized mixing bowl combine all the wet ingredients (maple syrup, coconut oil, egg, peppermint extract, vanilla extract). Make sure you melted the coconut oil. Whisk until well combined.
- Next add to the dry ingredients and mix throughly. Then fold in the chocolate chips. Let it stand for 10 minutes. This is important to the perfect consistency. I usually clean up the kitchen at this point, by the time I do that, it is good to go/
- When baking with gluten free flours, make sure you press down to the height of the cookie you prefer ( see video too if unsure!)
- Divide batter into 9 large cookies or 12 small ones. Bake for 10-12 minutes. Keep an eye out after 10 minutes! I can tell they are done in my oven when the tops are starting to get a tiny bit brown, and when I take the spatula they are starting to brown a tiny bit on the bottom.
- Remember that coconut flour & almond flour cook differently then regular flour, so it may seem that they are SO soft there is no way they are done. Just pay attention to the bottom and tops like mentioned. Then let stand for at least 10 minutes before you take off the pan or try to eat. This allows them the chance to cool and hold their shape!
- Store in air tight container in the fridge for up to 7 days. Zap in the microwave for 5-8 seconds before eating– takes it to the next level!
- Enjoy!
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