There is a reason 99% of the sweets on this site are raw and do not require an oven. Baking is a science and as someone who does not care to measure, let alone spend countless hours retesting a recipe.. it just doesn’t work for me. If you mess up, there’s no fixing it. If you use too little or too much of one thing, welp, your cake may not rise. And that feels stressful, on many levels.
But for some reason last week, I felt inspired to make these cookies. It’s my third week working for myself/from home and while it’s definitely been an adjustment (Does putting a bra on make me more productive? Do I actually need to brush my teeth?), one of my favorite parts so far is being able to cook my meals in real time. No packed lunches or cold leftovers. The downside to this is that I could spend the entire day in the kitchen. So instead, I try to use that time as a little break or “reward” for being productive.
These cookies, however, were most likely used as a distraction tool to avoid a couple of deadlines I’m working toward. Either way, they were a SUCCESS and I even remembered to record the measurements along the way! Win/win. They’re chewy and moist (why does everyone hate that word?), perfectly sweet without being too much, and truly taste like matcha. Not to mention they’re gluten, dairy, and refined sugar free. My suggestion: get in your kitchen ASAP!
INGREDIENTS:
(makes 12-13 cookies)
2 cups almond meal (or flour)
1/2 cup coconut oil, melted
1/2 cup coconut sugar
1/2 cup chocolate chips
1/4 cup coconut flour
2 eggs
2 TBSP matcha powder
1 TSP vanila
1/2 TSP salt
1/4 tsp baking powder
optional: 1/4 cup collagen powder
RECIPE:
Heat the oven to 350 degrees and line a baking sheet with parchment paper or spray with coconut oil.
Combine all wet ingredients into a bowl: eggs, coconut oil, & vanilla. Whisk well.
Add in dry ingredients: almond meal, coconut flour, coconut sugar, matcha powder, salt, baking powder, and collagen (if using).
Stir to combine and then gently fold in the chocolate chips.
Form the dough into desired cookie size and bake for 12-14 minutes. Once they crack a tiny bit or turn very slightly golden, take them out. They should be hard to the touch and will continue to cook for a couple of minutes on the pan. Don’t overcook so they’ll stay soft on the inside!
Eat immediately. Or store in an air tight container to try and practice self control. They are best eaten within 3 days.