There are a lot of great things going on with these matcha almond flour cookies. They have that Asian-flair with the matcha and sesame seeds, and they are gluten-free and lower in carbs because of the almond flour.
Let us talk about matcha. Green is my favourite colour, so I find matcha treats to be quite appealing! Matcha is a tea powder made of finely ground green tea leaves. It is featured in various ceremonies and customs in East Asia, and it is hugely popular in Japan. You can find matcha-flavoured ice cream, sweets, noodles, pastries, drinks, and more. They are crazy about their matcha treats!
Matcha boasts several health benefits, one of which is that it contains theanine. Theanine is an amino acid found in tea that may have stress-reducing, relaxation effects.
Matcha also contains other antioxidants, and antioxidants are known to assist with the slowing of aging, may ward off illnesses and diseases, and may assist in weight loss. In a nutshell, oxidants – which are reactive molecules produced within your body or found in the environment – cause damage in your body. For example, free radicals that are produced as a result of oxidation shorten the telomeres of chromosomes. Telomeres are the protective end-caps of your DNA. Without telomeres, free radicals can shorten chromosomes, and this damage is seen in those who suffer from Alzheimer’s disease.
Aside from containing antioxidants, another well-known benefit of matcha is that it is a high source of caffeine. The caffeine from matcha has been found to release in a slower, more sustained fashion compared to caffeine released from coffee. This may be good for those of us who need to focus over a period of time, such as during those afternoon work-day slumps! (Note that this benefit may best be realized when drinking matcha straight, as its effects may be diminished when used in other cooking, baking or tea lattes.)
As a reminder: health benefits of food should be taken with a grain of salt (or a pinch of matcha, in this case). The amount that you may need to consume to see any health benefits may be unrealistically high. Furthermore, the food industry is riddled with science that is biased and supported by particular groups or industries. And animal study results do not always apply to humans!
Honestly, it took me a while to grow to like matcha. I used to find it too strong in flavour (it can be bitter if used with a heavy hand or without enough accompanying sweetener). It is a different story nowadays though because I do enjoy my matcha treats!
If you would like to make these matcha almond cookies, the recipe is below. Tag #takeontreats and #takeontreats if you do!
Matcha Almond Cookies
Yield: 15 small cookies
Ingredients:
- 1 flax egg (1 tablespoon ground flax seeds mixed with 3 tablespoons water and allowed to gel in the fridge for 15 minutes)
- 1.5 cups almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons maple syrup
- 2.5 tablespoons plain Greek or Skyr yogurt
- 2 teaspoons vanilla extract
- 1 teaspoon matcha powder
- black sesame seeds for topping
Instructions:
- In a medium bowl, combine almond flour, salt, baking soda, and matcha.
- Add maple syrup, yogurt, vanilla, and flax egg and mix well. Refrigerate dough for 10 minutes.
- Use a small cookie scoop or spoon to gather a ball of dough. Roll it between your hands then place it on a parchment or silicone-lined baking sheet. Shape and press them down, as they do not spread during baking. Repeat.
- Sprinkle tops of cookies with sesame seeds.
- Bake for 15 minutes or until edges and tops are just beginning to turn golden brown. Remove from oven and let cool for 10 minutes before removing from pan. Store at room temperature or in the fridge for a couple of days in an air-tight container.
This recipe was adapted from Liz Moody.
