Okkkkk these matcha cookies are DE-LICIOUS! Ground almonds give them a chewy texture, similar to an amaretto cookie, and the honey provides just enough sweetness, but definitely not too much.
These are yummy and wholesome–perfect little cookies with coffee or tea in the afternoon, or after dinner while watching GBBO.
Matcha Almond Cookies
Yield: 15-17 cookies
Ingredients:
- 1 cup almond meal
- 1 cup tahini
- 1/3 cup honey
- 1 tbsp milk (I used Forager cashew)
- 2 tsp matcha
- 1 tsp baking soda
- 1 egg
- Optional: dark chocolate and flaked sea salt (I used 88% and Maldon)
Method:
In a large bowl, mix together the almond meal, tahini, honey, matcha, and milk. Place in fridge for 30-45 minutes (don’t skip this step! the chill helps the almond meal to hydrate).
Meanwhile, preheat the oven to 350 degrees F. After chilling, mix in the egg and baking soda until well combined. Then use a cookie scoop to drop the cookie balls spaced 2 inches apart on a baking sheet lined with a slipmat.
Bake for 10 minutes. They will be soft when taken out, but will firm up as they cool.
Optional: once cool, melt the chocolate in a small bowl in the microwave, then drizzle over the cookies. Top with flakes of seal salt.
