I have a wonderful recipe for you today! Gluten-free, vegan, delicious and nutritious Matcha coconut cookies, which can satisfy almost every taste and nutritional need. You will love them, believe me.
You understand, I imagine, I’m excited about this recipe. Its ingredients are the one better than the other: coconut, pumpkin seeds, almonds, coconut oil, honey(or maple syrup) and of course Matcha Ninja, the only 100% Ceremonial Grade Matcha Tea in Greece. Only new and fresh leaves from the top of the plant, which are sweeter (naturally) and richer in nutrients, are used in the preparation of Matcha Ninja.
I have previously written an article on what is Matcha. But you keep asking about it, so I’ll give you a few words again. These are whole leaves of green tea (tencha variety) powdered, in bright green color. Consuming the entire leaf, and not just its extract, one gets 137 times the antioxidants of green tea and 12 times its nutritional value. Matcha has so many and important benefits for the body, which is ranked in the special category of food-medicine. Matcha tea is cultivated in a different way from plain green tea, so it retains all its nutritional value. That is precisely why we have to pay attention to the quality of the Matcha we buy. I suggest you read my article about Matcha categories you will find on the market, its nutritional value and its beneficial properties and the reasons that, in my opinion, make Matcha Ninja the right choice. You will find the article here.
But let’s go back to today’s recipe. These wonderful green cookies can be filled with coconut “whipped cream”. It is a lighter and more airy version of the classic, with a slight coconut flavor, which fits wonderfully with the cookies and makes them much more impressive. However, you must remember to put the coconut cream cans in the refrigerator for at least 24 hours before making the “whipped cream”. Let’s see all the details:
Matcha Coconut Cookies (GF – Vegan – LF)
Delicious and nutritious Matcha Coconut Cookies, filled with coconut “whipped cream”
- Matcha Coconut Cookies:
- 200 g grated coconut
- 60 g pumpkin seeds (ground in a food processor)
- 150 g white almonds peeled (ground in a food processor)
- 160 g honey (or maple syrup)
- 1 tablespoon Matcha Ninja
- 1 teaspoon vanilla extract
- 5 tablespoons (80ml) of coconut oil, melted
- 3 tablespoons of coconut water (*see note)
- Coconut Cream Filling:
- 2 cans of coconut cream
- 2-3 tablespoons stevia powder (in ratio to sugar 1: 1)
- ¼ teaspoon vanilla extract (optional)
Start by making the filling:
Put coconut cream cans at least 24 hours before in the fridge. (When cooled, the coconut cream will rise to the surface of the can and will be separated from the water. When you open the can, you will just scoop the cream out and the water will stay in the can. Keep the water aside because part of it will be need in the recipe. See the notes.)
Open the cans, scoop out the coconut cream and put it in a bowl. Beat with the mixer until smooth. Add the vanilla and stevia and beat again until it becomes a whipped cream. Put it in the fridge until you need it. The sooner you make it, the better.
Preheat oven to 150 ° C.
Put all the ingredients in a large bowl and stir. You should have a soft and pliable dough that does not stick. If the dough is too dry add some water, or coconut oil, otherwise add a few more ground pumpkin seeds or almonds.
Knead some dough in the palm of your hand forming a cookie and with a 5cm diameter circular cookie cutter give them shape. Place the cookies on a baking pan lined with parchment paper and bake them for about 15 minutes, until lightly golden. Let them cool completely on a rack.
Fill them with the coconut cream using a pastry bag, or, a knife.
Of course you can enjoy them plain, without the filling. They are so delicious either way!
11.8g Saturated fat
* The water left from the canned coconut cream. And because we do not throw anything away, 🙂 use the rest it to make smoothies, or keep it in the freezer for later use.
Nutrition facts per serving (62g)