Now you can indulge on matcha with this guilt-free recipe! These delicious grain-free, dairy-free, gluten-free cookies are chalk full of toasted walnuts and a homemade paleo white chocolate chip bark made from cold-pressed cacao butter and creamy coconut milk powder. Crispy on the outside and tender and moist on the inside, these cookies pack a matcha punch.
Makes 10-11 cookies
Prep time: 25 minutes
Cook time: 32 minutes
- 1 ½ cup walnuts
- ¼ cup (60 g) cold-pressed cacao butter, chopped
- 2 oz coconut milk powder
- 8 tbs coconut oil
- 6 tbs almond butter (well mixed)
- 1 cup coconut sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cup almond flour
- 3 tbs Jade Leaf Matcha Culinary Grade Matcha
- 1 tbs coconut flour
- 2 tsp baking powder
- ¼ tsp kosher salt
- Double boiler (or heatproof bowl that fits over a small saucepan)
- Stick blender and blender cup
- 9” x 5” loaf pan
- Baking sheets-2
- Parchment paper-2
- Stand mixer with paddle attachment
- #12 (2.8 oz) cookie scoop
- Knife and cutting board
- Preheat an oven to 300 F. Toast the walnuts for 10 minutes. Allow to cool completely before adding it into the cookie dough. Turn the oven to 375 F.
- In a double boiler, melt the chopped cacao butter. Pour the melted cacao butter into a blender cup and add the coconut milk powder. Blend with a stick blender until creamy and emulsified. Pour mixture into the bottom of a 9” x 5” loaf pan, this will ensure the thickness of the white chocolate chips is perfect so they melt properly in the oven. Place the loaf pan in the freezer and chill the white chocolate until it cracks, about 30 minutes. Keep frozen until ready to use.
- In the meantime, cream together the coconut oil, almond butter and coconut sugar together for 1-2 minutes using a stand mixer fitted with a paddle attachment. Add in the eggs one at a time, mixing well after each one. Add in the vanilla and mix well.
- Add in the almond flour, matcha, coconut flour, baking powder and salt. Mix well until combined. Crush the toasted walnuts well with your hands and add them to the dough. Remove the white chocolate from the freezer and chop into 1/4” pieces, add this to the dough. Blend well until all the add-ins are just combined.
- Using a #12 cookie scoop (2.8 oz), scoop cookie dough onto a baking sheet lined with parchment paper. Roll them all into round balls with your hands do not flatten them. Bake for 8-10 minutes until cookie is baked well on the outside, but still tender on the inside. Allow the cookies to cool 5-7 minutes before attempting to remove them from the baking sheet.
Recipe and images by our lovely matcha bae @frommetovuu