Servings: 12 cookies
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.