Submitted by: Ash Sierra
Servings: 30 cookies
Ingredients: 2.5 cups blanched almond flour
1/3 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons ghee or coconut oil (at liquid state)
1.5 tablespoon vanilla
1/2 cup coconut milk (use light or water down classic until it is a maple syrup consistency)
1.5 teaspoon stevia powder (i use NuStevia)
2 Teaspoon matcha powder plus some to sprinkle on top once baked
1 teaspoon powder ginger (optional but good)
1/4 teaspoon lemon extract or some lemon zest (also optional but yummy)
Instructions: EASY! set oven to 350F
mix all the dry in one bowl, except the stevia.
mix all the wet in one bowl including the stevia.
mix wet into dry.
(taste the batter to see if it is sweet enough, lemon-y enough, ginger-y enough, and add whatever to make it perfect to your liking)
scoop tablespoons of batter onto lined cookie sheet, and press (i use my palm) into little cookies, about 2in diameter)
bake 7-15 minutes depending on your over and the texture you want, the more golden the edges, the more crispy flaky the cookie. 7 min will give you a more chewy cookie. I try to let them cool before serving, at least 15 min, but sometimes i can’t help myself!
sprinkle the tops with matcha! or ginger! or both!
Notes: grain free, sugar free.
matcha is a powdered green tea, calm energizer, super antioxidant, metabolism booster, blood sugar lowerer, non insulin spiking, amazing goodness.
but no worries, it wont taste like green tea until you dowse the tops with the powder. it lends more of a nutty taste. so hey, throw some pecans or slivered almonds in there!
sometimes i brush a non-alcoholic (vegetable glycerin based) vanilla extra, mixed with a bit of stevia, on top before sprinkling matcha. it makes it more sweet.
the bottom cookie in the picture is the same recipe, minus the matcha. still delicious!
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