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I know, I know. Technically it’s not a cookie because it doesn’t have the cookie shape, but they’re biscuits and I can name them as I want. Their taste rocks; they are very crisp, and the bitter taste of matcha is well-suited to the exotic taste of coconut and the crisp taste of almonds. It’s the ultimate coffee or matcha latte snack. I made two varieties, one with pistachios and one with cranberries. The recipe is a modified recipe by the Yoga Kitchen cookbook.
Ingredients (for about 30 pieces)
-1 cup of coconut
– 1 cup of finely chopped almonds
-2 spoons of Matcha Maiden Classic
-1 teaspoon of cardamom seeds
-1 cup of coconut oil, melted in a saucepan
-1 pinch of salt
1/3 cup natural sweetener, honey or maple syrup
1 spoon of natural vanilla extract or vanilla powder
1 handful of chopped pistachios
1 handful of dried chopped cranberries
Preparation
Blend the almonds until they are crushed.
Separate the dry ingredients (coconut, almonds, matcha, cardamom, salt) in 2 bowls and mix. Add the peanuts in one bowl and the cranberries in the other bowl.
Melt the coconut oil in a coffee pot and add the liquid ingredients (coconut oil, maple, vanilla extract) along with the dry ingredients and mix.
Put the dough in the refrigerator to cool for 30 minutes to make it suppler.
Preheat the oven at 150 degrees.
Lay greaseproof paper on a large baking tray.
Take teaspoons of dough and roll it in small balls with your hands.
Spread the balls on the tray and press them with a fork to widen them.