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Midori Spring MATCHA ALMOND FLOUR COOKIES w/ CACAO NIBS Recipe

Midori Spring MATCHA ALMOND FLOUR COOKIES w/ CACAO NIBS Recipe

Midori Spring Matcha Almond Flour Cookies 

(Gluten Free, mostly Organic)

Simple, quick, tasty cookie recipe. Don't need a mixer, can use a flat spatula, or large flat spoon to mix. 

Servings: 12-14 cookies

Bake time: 9-12 minutes

Ingredients:

  • 2 cups of almond flour 
  • 1/2 cup of organic cane sugar
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of sea salt
  • 3 tablespoons of organic butter (at room temperature or melted)
  • 3 tablespoons of organic vanilla extract
  • 1 large free range egg
  • 1 tablespoon of organic cacao nibs
  • 1/2 tablespoon of Midori Spring organic matcha (can use Eco Class or Emerald Class) if you want a stronger matcha flavour, add 1 tablespoon. 

Instructions:

  • Preheat the oven to 350 degrees F.
  • Line baking sheet with parchment paper. 
  • Use a large mixing bowl and combine the cane sugar, baking soda, sea salt, and butter, and mix well. 
  • Mix in the vanilla extract, egg, almond flour. 
  • Add the matcha by using a sifter, mix. 
  • Add the cacao nibs, mix. The texture should be doughy now. 
  • Scoop the dough one level at a time onto the baking sheet, a tablespoon cookie scoop works too. 
  • Gently flatten the dough, not too thick. 

  • Bake the cookies for about 9 to 12 minutes, until golden brown.

  • Remove the cookies from the oven. Allow them to cool on the baking sheet for 2 minutes. Then carefully place cookies on a rack to cool completely. 

  • Enjoy! 
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