Merry Christmas Eve & Happy Soulstice to all my friends out there!
I hope everyone is enjoying the holidays and filling their bellies with lots of delicious food! I know I am. 😉
I am currently visiting with my family in Spruce Grove for the holidays and it’s been a great trip so far. It’s really nice to spend time with family, especially since I only get a chance to see them a couple of times a year. I feel so grateful to share some quality time with them and all the furry crittors! The weather has been relatively mild with hardly any snow, which has made traveling a lot easier this year! How have you been spending your holidays?
One thing I love about visiting my Mom this time of year is the amount of cooking and baking we get to do together. I really wanted to experiment with some gluten free baking this year, so I decided to make these gluten free matcha white chocolate cookies.
These cookies are the perfect treat for people who are gluten intolerant. They are also great if you are watching your sugar intake because they are naturally sweetened with maple syrup instead of refined sugar. They are soft,and moist and almost cake-like in texture due to the almond flour. They are also a vibrant green hue due to the matcha. I love the flavour of matcha!
Matcha is full of health benefits, as it is extremely high in antioxidants due to the green tea content. The matcha used in these cookies is traditional organic matcha. I highly suggest getting the cleanest, most pure matcha that you can find (without any additives). The matcha flavouring in the cookies gives them a tea flavour that pairs so nicely with the white chocolate. These cookies actually taste like a matcha latte!
Gluten Free White Chocolate Matcha Cookies
- 2 tbsp extra virgin coconut oil
- 3 tbsp pure maple syrup
- 1 large egg
- 1 tsp pure vanilla extract
- 3 cups organic almond flour
- ½ tsp baking soda
- ¼ tsp pink himalayan sea salt
- ½ cup white chocolate chips, 1/2 for the batter & ½ for topping the cookies
- Preheat oven to 375 degrees fahrenheit. Line a baking sheet with parchment paper.
- Start by slightly melting the coconut oil. Place in microwave for 1 minute until liquified. Add to a large mixing bowl, and then add the maple syrup.
- Using a handheld blender, beat together the coconut oil and maple syrup. Add the egg and vanilla extract and beat until well incorporated.
- In a separate mixing bowl, add the almond flour, baking soda, and pink himalayan sea salt. Stir together.
- Pour the dry ingredients into the wet ingredients until combined. Dough should be on the moister side.
- Using a spoon, scoop small handfuls of batter into your hands and roll into a small ball and place on baking sheet. Continue until there is no dough left. Once you have all the dough on the baking sheet, press down on each dough ball to flatten and create a round cookie shape.
- Bake in oven for 6-7 minutes.
- Once done, remove from oven and let cool for about 10 minutes.
- Serve with some tea or your favourite milk!