These Matcha shortbread cookies are one of my all time favorite cookies and definitely a favorite among my friends as well.
The dough in this recipe comes together easily with the help of a food processor. The hardest part is waiting for them to cool when they are fresh out of the oven. And they’re even better with white chocolate chips which would be a play on my original White chocolate matcha cookies!
Lil’ bun loves her shortbread cookies and always tries to take advantage of any time she can get her hands on them.
I, on the other hand, have never been too fond of the ever so classic shortbread because I always found them to be boring.
I mean most of the time they are either vanilla or chocolate flavored and while some adore the butter-iness of them, I always found them to be too crumbly for my liking.
But I’ve been on this journey lately where I’m trying to give everything a second chance and rediscover what I like and don’t like again so I decided to give shortbread cookies another shot.
While I am all about everything in moderation, I couldn’t get past the fact that an ample amount of butter is essential to any good shortbread cookie. Not that butter is necessarily bad for you but if you’re anything like lil’ bun and want to eat them by the batch, you need to be a little more conscious of what you’re consuming.
So, this is my attempt to create a healthier version of the cookies she adores so much. Even though they’re made with nutritious ingredients, I promise that you won’t be able to tell that they’re a healthier version of the classic.
- 1½ cup whole wheat flour (can sub all purpose)
- 1 cup blanched slivered almonds
- ½ cup coconut sugar (can sub granulated)
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 2 teaspoons Matcha powder
- ½ cup coconut oil, softened
- 1 teaspoon vanilla
- Put all the ingredients into a food processor. Blend until a dough comes together. The dough might not hold together so you may need to use your hands.
- Transfer the dough onto a piece of parchment paper and roll it up into a log about 2½ inches in diameter. Tape the two ends of the parchment together so that it stays in a log shape. Chill the dough for 1-2 hours in the refrigerator until firm. Do NOT put the dough in the freezer to "speed up" this process. The dough will become crumbly.
- Preheat the oven to 350 degrees. Unwrap the dough and cut into ¼" thick slices. Placeonto a lined baking sheet.
- Bake at 350F for 8 - 10 minutes or until golden. Cool in the pan on a wire rack for 10 - 15 minutes before transferring
This post was created for Fiesta Friday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!