Marbled Matcha Butter Cookies
Gluten and grain free | vegan | refined sugar free
This post was originally shared with The Milton Moms on their blog
Double this St. Patrick's Day recipe as a family activity. Anything more perfect than getting your hands messy in the kitchen with your little one?
If your child is a bit older, you can easily turn this into a fun math lesson working with fractions and measuring cups.
You both will love the beautiful marble of this green and healthy cookie.
And! This is a vegan recipe, so go ahead and enjoy the cookie dough :)
Makes about 16-20 small cut out cookies
You'll need ...
2 c almond flour
1 stick of unsalted butter
3 Tbsp honey
1 tsp vanilla extract
1/4 tsp almond extract
1 tsp culinary grade matcha powder*
What to do ...
Preheat oven to 325* and line a baking sheet with parchment paper.
In a medium size mixing bowl, with a hand mixer combine almond flour and butter. The dough will be crumbly and in large and tiny pieces.
Add the honey, vanilla and almond extract. Mix with hand mixer.
Divid the dough into 2 pieces, one large than the other (think 2/3 and 1/3).
Add matcha to the 1/3 dough piece. Roll both into dough balls and freeze for 20 minutes.
Remove both balls from the freezer and take pieces from the matcha ball and squish onto the outside of the almond flour dough ball. Gently squeeze the dough together, making sure not to over squeeze, or else you'll get all green. Cut the dough ball into 4 pieces. Freeze for an hour.*
Take one piece of dough out at a time. This ensures the others stay cold and easier to manipulate.
Roll the dough so it's about a quarter inch thick. Thicker the better for these. I used a small cookie cutter and could cut 4 cookies. Roll the extra pieces back together and make 1-2 more.*
Place on cookie sheet and bake for 7-9 minutes or until cookies are lightly golden on the bottom. Do not overcook. Allow to cool on sheet.
Repeat with remaining balls.
Notes
*If you don't have matcha, use food coloring. You won't need much.
*Almond flour dough is much softer than traditional flour dough. Use the freezer to your advantage and keep the dough cold.
* If you don't have a cookie cutter, simply make dough balls and smoosh down so they're about a 1/4 inch thick.
