Matcha pistachio cookies

These Matcha Pistachio cookies might just be the ultimate comfort cookie for the health conscious food-lover - they contain plenty of antioxidants in the matcha, high protein and Vitamin E from the almonds and the right balance of salty and sweet. They're also egg free - good news for those that can't or don't eat eggs - and can also be made vegan! Lastly, they are very easy to put together, like most of my recipes. I tend towards being borderline lazy in the kitchen, I prefer my recipes to be simple and to let the ingredients themselves do the talking.

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📋 Recipe

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Matcha Pistachio Cookies

Matcha Pistachio Cookies are delicious, and naturally gluten and grain free.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 8 cookies

Author: Allison Jones

Ingredients

• 160 g almond flour
• 3 teaspoons cooking grade matcha powder
• 2 pinches cooking/kosher salt
• ¼ cup honey* (or rice malt syrup, glucose syrup or corn syrup)
• 4 US/UK tbsp 3 AU tablespoon coconut oil**
• 2 tablespoons raw pistachios crushed or cut into smaller pieces and set aside

Instructions

• Preheat the oven to 150C/300F
• In a mixing bowl, combine the almond flour, matcha powder and salt with a whisk. Set aside.
• Heat the honey and coconut oil together in a saucepan over medium heat or in the microwave in bursts of 30 seconds - the coconut oil should have melted and the honey should be more runny, but you don't want the mixture to come to a boil.

  Stir thoroughly with a whisk to mix together.
• Make a well in the bowl with the flour and matcha powder, and then pour in the honey-oil mixture, combining thoroughly.
• Line a baking tray with parchment/baking paper. Use 1 ½ - 2 tablespoons of the mixture for each cookie, making a small ball and placing each ball on the tray.
• Pick up a generous pinch of the pistachios and push in to the centre of one of the cookie balls.
• Flatten further using a butter knife and shape in to a circle shape. Tidy up cracked edges (and the overall shape) using the knife around the edge and with your fingers.
• Repeat the above step for remaining cookies.
• Cook for 8 minutes, then turn the tray and bake for another 2-4 minutes, until edges are a very light brown.
• Remove from the baking tray immediately, being very careful not to break them. Place on a cooling rack.
• Store in an airtight container at room temperature for up to 3 days. These can also be frozenm for up to 3 months.

Notes

• Equipment: mixing bowl, whisk, measuring cups and spoons, whisk, baking sheet, parchment/baking paper, butter knife, chopping board and knife
• Use rice syrup, glucose syrup or corn syrup for vegan option (not high fructose corn syrup)
• Refined coconut oil will give a more neutral flavour, but unrefined can also be used

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