Low-Carb Matcha Green Tea Coconut Cookie Recipe
It’s time to open up the ChipMonk Baking Vault! Today we’re sharing with you one of our secret legacy recipes: Matcha Green Tea Coconut Cookies! With a unique flavor combo of Japanese green tea plus the smooth, sweet taste of coconut, these low carb treats are perfect for those seeking something different. The recipe is easy peasy so give it a shot!
Matcha Green Tea Coconut Cookies (Low-Carb, Gluten Free, Keto, Diabetic Friendly)
SERVINGS: ~24 MEDIUM SIZE COOKIES (~23 GRAMS EACH)
PREP TIME: 20 MINS
TOTAL TIME: 45 MINS
- 1 stick (113g or 8 Tablespoons) Unsalted Butter
- 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
- 1 Large Egg
- 1/4 cup Unsweetened Coconut Milk
- 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
- 1 Tablespoon Matcha Powder (Buy a Japanese brand like this on Amazon Here)
- 1/2 teaspoon Salt
- 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
- 1/2 teaspoon Baking Powder
- 1/2 cup Shredded Coconut (Buy Anthony’s Brand on Amazon Here)
- Preheat oven to 350 °F
- Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 4-5 minutes.
- Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
- Place the butter into a mixing bowl and beat with the sweetener. Mix in egg. Add and mix in the coconut milk.
- In separate bowl, combine dry ingredients (almond flour, shredded coconut, xanthan gum, baking powder, matcha powder, and salt)
- Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
- Using a cookie scooper, place scoops of dough onto a baking pan lined with parchment paper
- Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
- Let them cool, and serve. Keep in an airtight container.
NOTES / TIPS
- Use parchment paper on your oven pan to make clean up quick and easy. Reynolds Wrap works well. Make sure you DO NOT use wax paper as the wax will melt in the heat of the oven and get into your cookies
- Because of the almond flour, the cookies will NOT flatten out by themselves in the heat of the oven so must remember to press them down a bit before baking
- The Matcha flavor takes some time to “settle down” after baking. Immediately after baking, the flavor can be overpowering. Don’t fret! Let the cookies sit overnight and the flavor will be less intense the next day.
Here’s the equipment we like to use at home for this recipe:
- Baking sheet: Mrs. Anderson's Big Sheet Baking Pan (16 x 22-Inches)
- Cookie scoop: Stainless Steel 1.6 inch/ 40 MM ball cookie scoop
- Mixing bowls: Pyrex Smart Essentials 8-Piece Mixing Bowl Set
- Whisk: OXO Good Grips 11-Inch Better Balloon Whisk
- Stainless steel measuring cups/spoons and silicon spatula set
When prepared via the above instructions, each cookie clocks in at 100 calories, 9g of fat, 2g of protein, and just 1g net carbs. Note: Net Carbs = Total Carbs - Dietary Fiber - Sugar Alcohol.