These Matcha Pistachio cookies might just be the ultimate comfort cookie for the health conscious food-lover - they contain the antioxidant matcha, high protein from the almonds and the right balance of salt and sweetness. They're also egg free - good news for those that can't or don't eat eggs. Lastly, they are very easy to put together, like most of my recipes. I tend towards being borderline lazy in the kitchen, I prefer my recipes to be simple and to let the ingredients themselves do the talking.
Matcha Pistachio Cookies
Matcha Pistachio Cookies are delicious, and naturally gluten and grain free.
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Servings: 8 cookies
Ingredients
- 160 g almond meal
- 3 teaspoons cooking grade matcha powder
- generous pinch fine sea salt optional
- ¼ cup honey*
- 4 US/UK tbsp 3 AU tbsp coconut oil**
- 2 tablespoons raw pistachios crushed or cut into smaller pieces and set aside
Instructions
- Preheat the oven to 150C/300F
- In a mixing bowl, combine the almond flour, matcha powder and salt. Set aside.
- Heat the honey and coconut oil together in a saucepan or in the microwave. Stir thoroughly with a whisk to mix together.
- Make a well in the bowl from Step 1, and then pour in the honey-oil mixture, combining thoroughly.
- Line a baking tray with parchment (baking) paper. Use 1 ½ - 2 tablespoons of the mixture for each cookie, making a small ball and placing each ball on the tray.
- Pick up a generous pinch of the pistachios and push in to the centre of one of the cookie balls.
- Flatten further using a butter knife and shape in to a circle shape. Tidy up cracked edges (and the overall shape) using the knife around the edge and with your fingers.
- Repeat the above step for remaining cookies.
- Cook for 8 minutes, then turn the tray and bake for another 2-4 minutes, until edges are a very light brown.
- Remove from the baking tray immediately, being very careful not to break them. Place on a cooling rack.
- Store in an airtight container at room temperature for up to 3 days. These can also be frozenm for up to 3 months.
Notes
- Equipment: mixing bowl, whisk, measuring cups and spoons, whisk, baking sheet, parchment/baking paper, butter knife, chopping board and knife
- Use rice syrup for vegan option
- Refined coconut oil will give a more neutral flavour, but unrefined can also be used
Hi Allison, my little 10 year old has a severe nut allergy to pistachios and cashews and my 7 year old is allergic to walnuts and pecans (go figure!!). Your cookies sound great and I love to enjoy matcha pistachio cookies when I am out and about. Is there some other nut I could substitute for the pistachio (which is not cashew, walnut or pecan)? Thanks. Zoe
Hi Zoe,
You could use slivered almonds on top of the cookie. I'm assuming almonds are OK?
The cookie dough is made with almond meal.
thanks for your comment!