Matcha Mint Chip Cookies (gluten-free)
Here in Seattle we are in a hot spot of activity with regard to the corona virus and we’re leading the charge in social distancing. As a result I have a pantry that’s completely overstocked, plenty of time on my hands and an elevated level of anxiety. Add those things together and it puts me into the kitchen even more than usual because cooking is one of the things that helps me chill the F out and feel creative.
Since my daughter is coming home from college tomorrow, today’s kitchen creation turned out to be Matcha Mint Chip Cookies because my girl is almost as much of a matcha freak as I am (you can check out my ode to matcha and see what’s so dang great about it right here). The truth is that I’m not much of a baker. I’m not into precision and I often cook by the seat of my pants, basing meals on what I have on hand and what sounds appetizing. Baking is more of a science, not to mention the fact that baking leads to an excess of actual baked goods which presents a whole different issue. Without kids around anymore it falls primarily to me and my husband to eat them and, well, need I say more?
Anyway, some situations call for cookies no matter what, and I’d say a pandemic definitely qualifies as one of those situations. I’m always all about chocolate and always all about matcha so it seemed like a reasonable move to marry the two. I added mint because it helps balance the flavor of the matcha in a most delightful way. And coincidental bonus: it’s St. Patrick’s Day today, so if you were looking for a green cookie, this is your lucky day.
When I do bake I generally stick with a paleo-ish template, especially if my daughter is partaking. She has Hashimoto’s Thyroiditis and mostly steers clear of grains and dairy, so I used almond flour, coconut flour, maple syrup and coconut sugar. These cookies come together easily and as cookies go I think they’re pretty forgiving, so if you don’t have any coconut flour just stick with almond flour. You could also try using a regular cup-for-cup gluten free flour although I did not test it that way. You could skip the coconut sugar and just add a bit more maple syrup or the other way around. Like I said, I’m not into precision. But I am into yummy and these pass that test.
Enjoy!
xo
Lisa
Matcha Mint Chip Cookies
Ingredients
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment paper or a silicone baking mat.
- Melt the coconut oil on the stove over a medium heat and allow it to cool a bit while you assemble and combine the other ingredients.
- In a large-ish bowl, combine the almond flour, coconut flour, matcha powder, baking soda and sea salt.
- In a smaller bowl, combine the egg, maple syrup, coconut sugar, vanilla and peppermint extracts and the coconut oil. Mix well.
- add the wet ingredients to the dry ingredients and until incorporated. Then add in the chocolate chips.
- Use a cookie scoop or a large tablespoon to drop the dough onto the cookie sheet. You can gently flatten the cookies with the heel of your hand if you like. They don’t spread while baking.
- Bake for 11-13 minutes or until the bottoms have browned. Let them cool on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool.
