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How to Make VEGAN RAW MATCHA COOKIES

An activity in the kitchen you can do with the family that will also cure your sweet tooth? Check and check. We teamed up with Nikki Elisheva of My Sweet Belly to share her delicious recipe for vegan raw matcha cookies.

“Matcha is essentially ground green tea leaves. It’s rich in theanine, an essential amino acid known for alleviating stress. Matcha’s great because it can improve digestion, keep you slim, and boost cognitive function (sharper and clearer thinking). It does have caffeine with effects similar to coffee; however, there is no crash. The body reaps these benefits over the course of four to six hours. Enjoy the cookie as an alternative to drinking caffeine. It pairs great with milk or as an afternoon pick-me-up. Another boosting ingredient is ashwagandha, an ancient medicinal herb and optional add-in for this recipe. It has become more popular over the last year because it’s said to help restore the body back to a state of zen, especially under stress,” Nikki shares. Learn the step-by-step instructions for the recipe below.

What you need :

RECIPE TYPE:Breakfast/Snack/Dessert
DIETARY INFO:Vegan/Gluten-Free/Can Be Keto/Can Be Nut-Free
SERVING SIZE:1 large cookie or 3 small cookies
PREP TIME:3 minutes
COOK TIME:30 minutes
TOTAL TIME:33 minutes
INGREDIENTS:

2 tablespoons coconut flour
1 tablespoon almond flour
1/2 teaspoon ashwagandha powder (optional)
1 tablespoon your choice milk
1 tablespoon keto maple syrup or agave
1 1/2 tablespoons monk fruit sugar (or your choice granulated sweetener)
1 1/2 teaspoons matcha powder
2 teaspoons cashew butter (nut-free: substitute with sunflower seed butter)
1-2 teaspoons vegan chocolate chips

INSTRUCTIONS:

1. Add ingredients to a small mixing bowl and stir until combined.
2. Mold the dough into a round cookie shape and place in the freezer for 30 minutes.

Nutrition (1 large cookie)
Calories: 165
Net Carbohydrates: 11g
Fat: 8g
Sugar: 3g
Protein: 7g

 

BY GOODYS! MAGAZINE

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