MATCHA CHOCOLATE CHIP COOKIES

MATCHA CHOCOLATE CHIP COOKIES

INGREDIENTS:

1½ cups almond flour
1 teaspoon powdered gelatin
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon baking soda
¼ cup green matcha
8 tablespoons unsalted butter (room temperature) or refined coconut oil room temperature
⅔ cup Brown Swerve
2 teaspoons vanilla
1 egg (room temperature)
1/4 cup unsweetened coconut milk or unsweetened almond milk
¾ - 1 cup dark chocolate or bittersweet chips or sugar free dark chips
2 teaspoons sea salt

NUTRITIONAL FACTS:

Servings: 24

Calories: 100

Total Fat: 8g

Cholesterol: 20mg

Sodium: 180mg

Total Carbs: 11g

Dietary Fiber: 1g

Sugar: 4g

Protein: 2g

DIRECTIONS:

Step 1

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside.

Step 2

Mix together almond flour, gelatin, baking powder, baking soda, matcha, and salt in a medium bowl and set aside.

Step 3

Place butter, Brown Swerve and vanilla into the bowl of a stand mixer. On medium speed, beat butter, Swerve Brown Sugar Replacer, and vanilla until creamy. Add egg and beat until combined. Gradually beat in flour mixture until combined. Stir milk into cookie dough until evenly mixed. Fold in chocolate chips.

Step 4
Using a heaping tablespoon or small cookie scoop to measure, scoop dough onto cookie sheet. Sprinkle each cookie with a dash of sea salt. Bake for 12-14 minutes. It’s okay if the cookie looks undercooked in the middle. Remove from oven and allow the cookies to cool completely on the cookie sheet. The cookies will remain soft and gooey inside yet crunchy on the outside.