Matcha Chocolate Chip Cookies

Ingredients (for approx. 8–10 cookies)

• 100 g spelt flour or wheat flour

• 1 tsp Matcha & Friends Matcha

• ½ tsp baking powder

• 1 pinch of salt

• 60g peanut butter (creamy, sugar-free)

• 40 g coconut blossom sugar or brown sugar

• 30 g maple syrup or honey

• 1 tbsp plant-based milk (optional, if the dough is too stiff)

• 40 g dark chocolate (e.g. Cailler Noir 64%), roughly chopped or in drop form

• 1 tsp vanilla extract (optional)

1. Preheat oven to 180 °C (top/bottom heat) and line a baking tray with baking paper.

2. In a bowl, mix flour, matcha, baking powder, and salt.

3. In a second bowl, stir together peanut butter, sugar, maple syrup, and vanilla until smooth.

4. Add the dry ingredients to the peanut butter mixture and stir until a soft dough forms. If it's too stiff, add a little plant-based milk.

5. Fold in the chocolate pieces.

6. Using a spoon or ice cream scoop, place small dollops of dough onto the baking sheet and flatten them slightly.

7. Bake for 8-10 minutes until the edges are golden brown (the inside may still be soft).

8. Let it cool and enjoy – ideally with a cup of matcha latte.

Tip

The cookies can be frozen or stored in an airtight container.

For extra “Matcha Glow”, you can lightly dust them with matcha after baking.