cookwithcaro

Green tea cookies (vegan, gluten free)

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Have you ever wanted some tea but just didn’t feel like drinking it? No? You should try these anyway.  I modified a matcha cookie recipe from @sproutedroutes and simply ripped open some pineapple ginger green tea bags, then used a mortar and pestle to grind the leaves.  Looseleaf tea is preferred, though, and a spice grinder would work in place of the mortar and pestle.  I also added moringa powder for more green color, plus all nine essential amino acids 😉 Anyway, experiment with different teas or spices as you wish.  But this result is paradisiacal people:

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yield: ~20 cookies

1/2 cup almond flour, sifted

1/2 cup coconut flour, sifted

1/2 cup arrowroot starch

2 T ground green tea leaves

1 T + 1 tsp moringa powder

1/2 tsp sea salt

1/2 tsp baking soda

1/4 cup + 1 T tahini (or preferred nut butter, but tahini rocks)

1/4 cup + 2 T maple syrup

2 flax eggs (2 T flaxseed meal whisked with 5 T water, set aside to thicken for ~10 min)

1 cup chopped dried figs

Method: 

  1. Preheat oven to 325 F and line two baking sheets with parchment.  Prepare your flax eggs as instructed above
  2. Measure the almond and coconut flours and sift into a bowl to remove clumps.  Grind your tea leaves with a mortar and pestle or spice grinder and measure 2 T.  Combine with the rest of the dry ingredients
  3. If your tahini is thick, you can try heating it at short intervals in the microwave and stirring.  Combine with the flax eggs and maple syrup and add to the dry mix, mixing until just combined
  4. Rough chop dried figs into bite size pieces and measure 1 cup.  Fold into the dough
  5. Scoop out heaping tablespoon sized balls of dough, roll in your hands and flatten into discs (not too flat), arranging closely on the baking sheets, but without touching
  6. Bake for 10-15 minutes, or until golden on the bottom
  7. Be zen

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