Matcha Mint Cookies

Matcha is my love language.

I don’t need coffee. I need my morning matcha.

And in the summer, I’ll make an iced version.  

So obviously, I had to add to my matcha recipe book. Enter the Matcha Mint Cookies.

They’re soft, chewy and the perfect companion to a matcha latte. Not to mention, the perfect shade to celebrate St. Patrick’s Day this weekend.

Origins of Matcha 

Matcha means ‘ground tea’ and has a long and deep-rooted history in Japanese culture. It’s believed that matcha was first introduced to Japan by Zen Buddhist monks in the 12th century. They’re said to have brought the tea back from their travels in China.

The Zen monks drank the tea to help them stay awake during long meditation sessions. Over time, matcha has become an integral part of Japanese tea ceremonies. Tea ceremonies date back thousands of years and are also known as chadō or sadō (“way of tea”) or cha-no-yu (“hot-water tea”).

The ceremony is traditionally performed by a tea master and is meant to share a moment of calm and renewal for those participating. It came to be an example of the four essential qualities of Japanese life: harmony, respect, purity and tranquillity.

Sourcing

As with most things, sourcing quality matcha is vital to reap the full benefits of the vibrant green tea. The tea should come from Japan where the tea leaves are grown and processed using traditional methods. Ensuring it’s shade-grown is also important as it will have a smooth, sweet taste and be higher in beneficial nutrients. Finally, the colour should be a bright, vibrant green and the aroma will have a fresh, grassy scent.

I’ve been drinking DōMatcha for years as it ticks all these boxes.

Their tea is sourced directly from Kagoshima and Uji, Kyoto where Japanese matcha originated and where the most premium matcha is produced today. Their supplier is based in Uji, Kyoto and has been in the tea business for 300 years. DōMatcha is partnered with the famous 16th-generation Japanese tea master Kazunori Handa-san, whose family’s knowledge and expertise has been handed down from generation to generation for over 400 years.

Benefits of Matcha

When you drink matcha, you’re consuming the entire tea leaf. In contrast, in a regular green tea you’re simply drinking the infusion from the steeped leaves. As a result, matcha provides the same nutritional benefits in just one cup that you’d receive from 10 cups of steeped green tea.

Now, let’s dig into those very benefits. Matcha is a nutrient powerhouse and loves up many areas of the body – including the gut, liver, hormones and skin (which is what we’re all about over in The Clear Skin Solution).

Gut Health

Matcha is high in antioxidants, which can help to reduce inflammation in the body. Inflammation can contribute to a range of gut issues, including leaky gut. By reducing inflammation, matcha can help to soothe the gut and reduce symptoms of these conditions (like acne). Matcha also contains a type of fibre called epigallocatechin gallate (EGCG), which can promote the growth of beneficial bacteria in the gut.

Liver Health

The liver is responsible for over 500 functions in the body. One of its biggest jobs is detoxifying the body and removing toxins from the bloodstream. Matcha contains high levels of catechins, which can help to protect the liver from damage caused by toxins. It also contains the detoxifier chlorophyll that binds to toxins to help flush them from the body.

Hormone Balance

Another perk of EGCG? Regulating hormone levels in the body. Specifically, EGCG can help to reduce levels of the stress hormone cortisol, which can contribute to a range of health issues, including breakouts. By regulating cortisol levels, matcha can help to promote a sense of calm and reduce stress.

Skin Health

Finally, the antioxidants found in matcha help protect the skin from damage caused by free radicals. Free radicals can contribute to aging, sun damage, and acne. And not only is chlorophyll a great detoxifier for the liver but it’s been shown to improve skin tone and reduce the appearance of blemishes.

Sources:

• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5384166/
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6608888/
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4690266/
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470839/
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5579733/

Matcha Mint Cookies

Made with almond flour & maple syrup, these chewy cookies are free from gluten, dairy & eggs. Oh, and they're super yummy, too.

Print Recipe Pin Recipe

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Cooling Time: 15 minutes minutes

Servings: 12 cookies

Author: Katie Stewart

Ingredients

• 1 1/2 cups almond flour
• 1 tbsp matcha (I used DoMatcha)
• 1/2 tsp sea salt
• 3 tbsp maple syrup
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• 1 tsp peppermint extract

Optional Chocolate Drizzle

• 1/2 cup chocolate chips (I used Camino unsweetened bittersweet)
• 1 tsp flaked sea salt

Instructions

• Preheat the oven to 325F and line a baking tray with parchment paper. Set aside.
• In a medium bowl, combine the almond flour, matcha powder, and sea salt. Mix until well combined.
• Add remaining ingredients and mix until well combined.
• If using cookie cutters: Place cookie dough onto the prepared baking sheet and use your lightly greased hands to gently flatten the cookie dough to roughly ¼” thick. Cool in the fridge or freezer for 10-15 minutes to allow for easier cutting. Cut out the cookies with desired cookie cutter shape.
• If not using cookie cutters: place the bowl of cookie dough into the fridge to cool for 10-15 minutes. Remove from the fridge and roll into 2” balls. Place balls on the prepared baking sheet and gently flatten with the palm of your hands until they’re roughly ¼” thick.
• Place cookies in the oven and bake for 10-15 minutes (they will be soft when you take them out).
• Remove from the oven and let fully cool to allow the cookies to harden up a bit.

For the chocolate drizzle:

• In a double boiler, melt chocolate chips over medium heat.
• Use a spoon to drizzle melted chocolate over the cookies.
• Sprinkle with flaked sea salt.

Notes

I used a 4" cookie cutter and it made 6 very large cookies. If you roll the dough into 2" balls and flatten, you'll be able to get at least 12 cookies.

If you don't have a double boiler, use a pot with a stainless steel bowl that is small enough to rest in the pot without touching the bottom. Then, fill the bottom of the pot with 1" of water and place the stainless steel bowl on top. Bring to almost boiling, then add the chocolate chips. Use an oven mitt to protect your hand while holding the bowl in place.