Matcha Cookies

This recipe is one I developed while I was on the autoimmune protocol a couple of years ago. It’s grain free, sugar free, and compliant with phase one of the Autoimmune Protocol (AIP).

Crinkly, soft and chewy, these cookies get their green color from matcha powder. I use this matcha powder from Jade Leaf Matcha on Amazon. But there are so many options out there to choose from and at this point, you can find some sort of matcha at almost any grocery store.

If you’re not a fan of matcha you can also use moringa powder in this recipe instead. Moringa is an herb that has been used in Ayurvedic medicine for thousands of years to treat many conditions, one of which is thyroid disorders.

And if you’re feeling extra fancy, you can use both matcha and moringa which will give these cookies a really nice rich green color .

Matcha Uses

For this recipe, I am using culinary grade matcha. Premium and ceremonial grade matcha would work as well but they are not often used in baking as they have a stronger flavor that would overpower the recipe. Premium grade matcha is typically used for daily consumption while ceremonial grade, which happens to be the most expensive as well, is generally used for traditional tea ceremonies.

I use culinary grade matcha for baking and also for drinking when I don’t have premium grade available which is truthfully most of the time.

Matcha Lore & History

Matcha was said to first have been introduced to Japanese culture from China by a Zen Buddhist Monk who carried some tea leaf seeds in his pocket while traveling back home from a long journey. Once there, he began using the tea in an exercise of devotion and serenity. This practice later became known as “the way of tea.

Matcha is high in antioxidants and is thought to help promote a reduction in stress and anxiety.

Ingredients Used:

To make these you’ll need the following items:

Cassava flour: Cassava is a root vegetable native to Brazil and South America. It’s similar in shape to a sweet potato but is longer, brown and almost scaley on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also made into a flour and is a culinary staple in many nations across the world. As such cassava flour can be used as a substitute for many potato based recipes. Its flour may also act as a 1:1 flour replacement in some baked goods as well.

Cassava flour is a fantastic anti-inflammatory plant to use. You may try substituting with tapioca flour which is derived from the cassava root. Or, you may try almond flour or plantain flour as well.

Tapioca starch: Tapioca starch comes from the cassava plant and is the starch of the cassava root. If you can’t find tapioca starch you can use arrowroot starch instead.

Arrowroot starch: Arrowroot is native to Guyana, Eastern Brazil, Southeast Asia, Australia and South Africa. Once this tuberous vegetable begins to become starchy, it is harvested, dried and powdered. If you cannot find arrowroot starch you may use tapioca flour starch instead.

Coconut flour: Coconut flour comes from the flesh of the coconut. It is then dried and powdered. One of my favorite things about coconut flour is that it can be eaten raw! If you don’t like the taste of coconut flour or milk, I assure you it is just because your taste buds have not gotten used to it yet.

Baking soda: Baking soda or powder will work for this recipe. I use a grain free baking soda from Otto’s.

Apple sauce: The apple sauce here acts as a binder to replace the eggs & also adds a hint of sweetness keeping these cookies sugar free. If you’re out of apple sauce, try a ¼ cup mashed banana instead.

Avocado oil: This recipe calls for half of a cup of olive oil. You may also use olive oil or coconut oil if you choose. Olive oil typically has a slightly lower smoke point but since we are baking these at a low temperature, you’ll come out with a delicious cookie.

Matcha powder: Matcha is made by harvesting, drying and then grinding green tea leaves into a fine powder. I’m using culinary matcha in this recipe. If you don’t have matcha you can substitute it for Moringa powder as well.

Matcha Cookies Recipe:

Ingredients:

½ cup cassava flour (I use Otto’s for this recipe)
½ cup coconut flour
½ cup arrowroot flour
50g collagen powder
½ tsp baking soda
115g apple sauce
½ cup olive oil
1 heaping tsp matcha

Preparations:

Add the cassava flour, coconut flour, arrowroot flour, collagen powder, baking soda and moringa to a large bowl. Mix together until well combined.
In a separate smaller dish, add the apple sauce and olive oil and stir to combine well.
Slowly pour the apple sauce and oil mixture into the flour and mix with your hands until a dough forms.
Knead until the dough is uniform. Then, break into equal sized pieces. I like to weigh this out. Form into circular cookie shapes and place onto a coated and lined baking sheet.
Bake for 8-12 minutes at 325F. Remove when the cookies are firm.