In honor of the sweet month of February and Valentine's day, we've concocted these delicious gluten free cookies for the heart chakra! They're packed with heart (and gut) loving ingredients like Matcha tea, honey and cacao-making them a great super food treat as well as a healthy indulgence. Enjoy!
Here is the recipe:
Matcha Heart Opening Cookies
Serves: 12 cookies
Cookie base Ingredients
- 2 1/2 Cups Almond Flour
- 2 Tbsp Honey or maple syrup
- 2 Tbsp Xylitol (from hardwood, not corn) or stevia
- 1 egg (preferably pasture raised)
- 2 tsp Coconut oil
- 1/2 tsp vanilla extract
- 1/2 tsp Baking soda
- 1/4 tsp salt
Matcha Icing Ingredients
- 6 Tbsp coconut butter melted
- 2 tbsp Raw cacao butter melted
- 1-2 tbsp honey or maple syrup (deepening on sweetness)
- 2 tbsp cold coconut milk
- 1tsp matcha
- Optional Sprinkles - shredded coconut
1. Combine all the cookie ingredients in a mixing bowl. Mix to form a ball of dough. (You can chill the dough here for easier rolling, but it is not necessary.)
2. Preheat the oven to 350F.
3. Cover your work surface with a sheet parchment paper and lightly dust with almond or coconut flour.
4. Roll out the dough to approximately 1/4 inch thickness adding more flour on top as necessary so the rolling pin doesn't stick.
5. Cut out the cookies into any shape you like, trying to keep them as close as possible to make the most of the dough.
6. Use a spatula to transfer the cookies to a baking sheet lined with parchment paper.
7. Collect the dough scraps. Re-roll and cut out as many cookies as you can fit.
8. Bake for 12-14 minutes or until golden brown around the edges. Remove from the oven and cool completely before frosting.
9. For the frosting, stir together the melted coconut butter, cacao butter, maple syrup, matcha, and 1 tbsp of the coconut milk. Keep adding milk slowly until it becomes smooth and spreadable. It will thicken as it cools, so make right before using.
10. Spread the frosting onto the cookies, top with sprinkles, and chill to allow the frosting to set.