Matcha and Pistachio Cookies
24 September, 2014
By Caroline Edgar
1/3 cup pistachio butter (similar to almond and cashew butter)
1/2 cup coconut sugar
4 tbsp coconut oil (slightly melted, slightly solid)
1.5 tbsp flax meal + 4 tbsp water
1/2 tsp vanilla paste (or essence)
1/2 cup rolled oats (gluten free if required) ground into a flour
1/4 cup buckwheat flour
4 tbsp coconut flour
1 tsp matcha powder - optional (or 2 tsp for a stronger matcha colour and flavour)
1 level tsp baking soda
2 pinches pink salt
1/4 cup cacao nibs
1/4 cup chopped dark chocolate (or cacao nibs)
What to do:
Mix the flax meal with water, and let it sit in the fridge for 30 minutes to thicken up.
With an electric beater, beat together the pistachio butter, coconut sugar and coconut oil until the coconut sugar dissolves. Add in the flax meal "egg" and vanilla paste and beat once again until the mixture becomes creamy. (You can do these same steps in a food processor if a beater isn't available)
One at a time, add in the flours (oat, buckwheat, tapioca) as well as the matcha powder, and beat them in until there are no lumps remaining. Sprinkle the salt and baking soda on top, and lightly beat in until it's mixed into the dough completely. Stir in the chocolate and cacao nibs, and set the mixing bowl in the fridge for 10 minutes to firm up slightly.
As you wait for the mixture to firm up, preheat oven to 200 degrees celsius.
Measure out 2 tsp of mixture for each cookie and roll into a ball, and flatten out onto the baking paper. Make sure there are no chocolate chips on the base of the cookie.
This should make anywhere between 12-15 cookies.
Lower the ovens heat to 150 degrees celsius and bake for 10-12 minutes, 10 for a slightly softer cookie or 12 for a firm and crisp cookie. Both will turn out tasting amazing!