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Chocolate Matcha Easter Cookie

A delightful bittersweet cookie to celebrate Easter and spring!

Servings

12

Prep Time:

10 min.

Bake for:

15 min.

Good For:

Snacks, Desserts

Introduction

Chocolate Matcha Easter Cookie

Can you tell I’ve been playing Wingspan (a board game about birds) too much? Here are some egg-shaped cookies great for Easter and spring celebrations! I used matcha green tea especially since we’re heading into sakura (cherry blossom) season in Japan. These cookies don’t contain gluten or dairy!
Some notes – be sure to use matcha powder specific for baking and don’t overdo it on the matcha as it is quite strong and can dry out your cookie dough. Also don’t make a rookie mistake like I did and burn your chocolate chips!
chocolate matcha cookies eat with meraki

Ingredients

  • Blanched almond flour, 2 cups
  • Matcha powder for baking, 1 tbsp.
  • Baking powder, 1 tsp.
  • Olive oil, 6 tbsp.
  • Honey, 3 tbsp.
  • Dark chocolate chips, 1/2 cup or 1 cup
Preheat your oven to 170C.
Mix almond flour, matcha powder, baking powder, olive oil and honey. The dough will still be quite crumbly but mix well!
Make egg-shaped cookies and line on a baking sheet.
Bake for 15 minutes then let the cookies cool.
Melt dark chocolate chips in the microwave until smooth and creamy. I used Chef’s Choice Organic Dark Chocolate.
Dip your cookies in chocolate and refrigerate or pop in the freezer for 10 minutes or until the chocolate has hardened.
Enjoy!

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