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Gluten Free Matcha Cookie Recipe

Our favourite Matcha Cookie recipe, that we know you will love!  Formulated and perfected by Marty, inspired by his time working at Bobs juice Bar In Paris.

ps. The vegan option also tastes great!

Serves 16 – 18 cookies



4 Cups of Almond Meal

4 Teaspoons of Matcha Green Powder

1 Teaspoon of Organic Baking Powder

Pinch of Salt

½ Cup  of Organic Butter  (Coconut oil for a vegan option)

4 Spoons of Natural Sweetener – Honey (Rice Malt, Maple Syrup for Vegan Option)

1 Cup (or as desired) of 70% Dark Chocolate buttons (use dairy free for Vegan option). You can also use a block of chocolate, just chop it into small squares the size of your pinky nail.



Preheat the oven to 180 degrees celsius.

Lay baking paper over the tray you will be using.

Use a stainless steel mixing bowl or any big bowl.  If you have a mixer with a slow speed that would be optimal and quicker.

Put all the dry goods together (Almond meal, Matcha powder and baking powder) and mix it just with a spoon until the mixture is green.

If you don’t have a mixer I’d advise you to melt the butter (or coconut oil).  This just makes it easier the work with.

Add the melted butter or coconut oil with the sweetener into the dry goods.  Mix together until it all starts to bind together, or at least to a point where you can grab a handful, mush together and it won’t fall apart.

Add in the cup of dark chocolate buttons and mix by hand or by spoon until the chocolate buttons have been spread out nicely.

Using your hands grab some mixture about the size of ⅓ of your palm and roll into a ball. Flatten it to slightly thicker than your fingernail and lay them out on the baking tray.

Place in the oven and set a timer for 6 minutes.

Turn the front tray the back of the oven and bake for a further 4 minutes or until you see a slight brown on the cookies.

Once done carefully remove cookies from the tray and allow to cool for 15 minutes.



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