These antioxidant-rich matcha cookies are a lower sugar alternative to the high-glycemic cookies found in stores. Best of all, they require just 9 simple ingredients.
What better way to enjoy the flavor of matcha tea than in dessert form? Matcha tea crystals give these cookies a vibrant color and bright, grassy flavor that is balanced by vanilla extract and rich dark chocolate chunks. Since dark chocolate is high in cacao it has a more concentrated flavor and less is needed to give a chocolate fix. Dark chocolate is also higher in antioxidants than traditional milk chocolate.
Gluten-free flour is a baking no-brainer for anyone with digestive issues because it is made with a blend of flours that won’t create an inflammatory response. If gluten is no issue for you, traditional all-purpose flour can be used as well.
Erythritol: hard to say, easy to love
Erythritol is a type of sugar alcohol that is low in calories and tastes very similar to sugar with a slight cooling effect. It can be made from corn or wheat. But unlike most sugar alcohols, erythritol doesn’t cause the digestive upset (eg: bloating, gas, stomach aches) that can be experienced by eating even a small amount of sugar alcohol. Erythritol is mostly absorbed into the bloodstream before it reaches the colon, so it’s far less likely to cause stomach upset than its sugar alcohol counterparts.
Erythritol is often found in conjunction with monk fruit sweetener in many low-glycemic sweetener brands. With its real sugar sweetness, erythritol helps cut the bitterness of natural sweeteners. Erythritol doesn’t spike blood sugar or insulin, making it a great alternative to sugar for anyone looking to cut back.
Now that you know a little bit about erythritol, it’s important to also note that it works in baking very much like cane sugar as far as measuring. You’ll notice that erythritol has a subtle cooling effect but can practically be undetected in baked goods.
If you’re not watching your sugar intake, an equal amount of organic cane sugar can be used in this recipe.
- 1 cup gluten-free flour we used Bob’s Red Mill 1:1 Baking Flour
- 1/2 cup erythritol sweetener
- 2 sachets Pique Sun Goddess Matcha
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 large egg at room temperature
- 1/2 cup unsalted butter softened
- 1/2 cup dark chocolate chips or chunks
Preheat oven to 325ºF and line a medium baking sheet with parchment paper. In a medium mixing bowl, stir together flour, Sun Goddess Matcha, baking powder, and sea salt. Set aside.
In a separate medium mixing bowl, use a hand mixer on medium speed to beat sugar and butter together until combined, about 20 seconds. Add egg and vanilla extract. Continue to beat until just combined.
Gradually mix dry ingredients into wet using hand mixer. Fold in chocolate chunks.
Roll dough in 12 balls and place on cookie sheet 2-inches apart. Bake for 14-16 minutes. Cool cookies on baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.