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Matcha cookies (GF)

Hello there! First of all Happy New Year! No new resolutions for me, always the same thing, to do your best in all areas and try to be as happy as possible on a daily basis (something which is not easy every day). The blog will resume slowly, I take advantage of the current lockdown in Netherlands to prepare some recipes that will soon arrive on the blog :) So we start this new year with delicious gluten free and matcha cookies. For the decoration on the top I used freeze-dried strawberry powder (bought from the koro website) and cocoa powder.

History note: Made from whole ground green tea leaves, matcha literally means "powdered tea" in Japanese. Traditionally used for the tea ceremony, powdered matcha is produced from premium leaves. The tea arrived in Japan from China. It was brought by Japanese Buddhist monks who accompanied the special representatives sent to China at the beginning of the Heian period (794-1185). Before finally being powdered, green tea leaves first go through a series of essential steps. So, after harvest, they are briefly exposed to steam to stop oxidation. This also preserves their very bright green color obtained by chlorophyll. Japanese producers then dry them naturally or in an oven and cool them to stop cooking. At this point, the leaves are then called "Tencha" or grinding tea in Japanese. Placed under a large drum, these are stripped of their stems and veins, then crushed with granite grindstones. Do this until you get a fine, powdery texture.

Once the leaves have been turned into a powder, all that's left to do is brew the matcha tea and enjoy it. The principle is therefore simple: instead of infusing the green tea leaves, they are consumed in powder form by mixing them with hot water using a special tool called a "chasen". It is then necessary to respect the ideal temperature for this green tea which is limited to 80 ° C maximum. Most often consumed as a hot drink, matcha can also be used in different ways. For example, you can use it to make drinks: matcha latte, matcha bubble tea, smoothie… Better yet, you can perfectly use it in baking: mini-cakes, brownies, muffins, shortbread… It can even be used in baking. 'use to make ice cream or savory recipes. If this Japanese green tea is so popular today, it is first for its unique taste, then for its bright green color and, finally, for its exceptional properties. Indeed, matcha tea has many health benefits:

- Provides energy - Increases concentration - Boosts immunity - Antioxidant properties - Prevent the appearance of cancer - Decreases cholesterol - Rich in magnesium


The necessary ingredients are almond flour, matcha, baking soda, agave syrup, coconut oil, vanilla powder, tapioca starch and salt. The necessary utensils are a bowl, a spatula, an ice cream scoop, baking paper.


The ingredients for 6 cookies:

  • 140g of almond flour

  • 1 tsp of matcha

  • 1 tsp of baking soda

  • 1 tsp of tapioca starch

  • 1 tsp of vanille powder

  • 3 tbsp of agave syrup

  • 1 tbsp of coconut oil

  • 1 pinch of salt

  • Cocoa powder (optional)

  • Freeze-dried strawberry powder (optional)

- Preheat your oven to 180 ° c (356°f). - Mix the dry ingredients first then add the liquids. - Mix well with a spatula. - First cover your baking sheet with baking paper. - Using an ice cream scoop, make cookie balls then place them on the baking sheet. - Press lightly with the palm of your hand to flatten them a little. - Bake for about 11 min at 180 ° c (356°f). - Place coconut powder or strawberry powder as decoration on top.

Enjoy !

You can keep them in the refrigerator for about 4 days in a closed container. Feel free to share and like the recipe and / or leave a comment at the bottom of the page if you have tested / liked the recipe :)

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