What's better than a freshly baked cookie? A freshly baked cookie sans the sugar coma, of course!
With all the craziness of the holiday season, the last thing you need is a cookie slowing you down. Aside from their chewy yet crumbly goodness, these Matcha Double Chocolate Cookies are packed with ingredients to help satisfy and fuel your day. Inspired by Aray Goyoaga’s Chocolate-Matcha Cookies, these two-toned, delectable morsels feature not one but two of our elixir blends: Matcha-Moringa and Cacao.
Dipped in melted JOYÀ chocolate, these supercharged cookies are perfect for the holidays and year round.
So the question remains: will you eat the matcha side or the cacao side first?
- 1 ¼ cup (150 g) gluten-free oat flour
- 1 cup + 1 tbsp (132 g) powdered coconut sugar*
- 1 ⅓ cup (130 g) almond flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 6 tablespoons (80 g) cold ghee (or dairy-free butter for vegan cookies), cut into ½-inch pieces
- 1 whole egg + 1 egg yolk (or ¼ cup (55 g) aquafaba for vegan cookies)
- 1 tbsp vanilla extract
- optional: 1 tsp almond extract
- 3 tsp JOYÀ Matcha-Moringa Elixir Blend (or 2 tsp matcha powder)
- 2 tbsp JOYÀ Cacao Elixir Blend (or 1 tbsp cacao powder)
Optional chocolate coating
- 4 bars (120 g) JOYÀ Chocolate, roughly chopped
- 1 tsp coconut oil
*Make your own powdered coconut sugar by grinding the called for weight of regular coconut sugar in a spice grinder.
Preheat oven to 350F. Line two baking sheets with parchment paper.
Combine the oat flour, powdered sugar, almond flour, baking soda and salt in a food processor and pulse a couple of times. Add the ghee, eggs and the vanilla and almond extracts and process until dough is a sticky, soft ball.
Divide the dough into 2 equal parts. Return half to the food processor, add the Matcha-Moringa Elixir Blend and process until the dough is all green.
Wipe out any green bits from the food processor. Then add the second half of the dough and the Cacao Elixir Blend and process until the dough is all brown.
Portion about 1 tablespoon of each dough, roll together into a ball and place on the baking sheet. Leave about 2 inches between cookies.
Lightly flatten the cookies with your palm and bake for 6 minutes. Using a flat spatula, flatten the cookies one more time just until they crack. Bake for an additional 4 to 5 minutes until the edges are golden brown but the center still feels soft.
Let the cookies cool on the baking sheet for 8 minutes, and then transfer to a cooling rack to cool completely.
If dipping in melted chocolate: melt chopped chocolate and coconut oil over a double boiler, whisking to emulsify. Dip cookies in melted chocolate and transfer to a cooking rack to let the chocolate harden.
Store cookies in an airtight container for up to 5 days.