Link to full recipe: https://chipmonkbaking.com/blogs/recipes/matcha-green-tea-keto-cookie-recipe

MATCHA GREEN TEA COCONUT COOKIES (LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

SERVINGS: ~24 MEDIUM SIZE COOKIES (~23 GRAMS EACH)

PREP TIME: 20 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
• 1 Large Egg
• 1/4 cup Unsweetened Coconut Milk
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
• 1 Tablespoon Matcha Powder (Buy a Japanese brand like this on Amazon Here)
• 1/2 teaspoon Salt
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
• 1/2 teaspoon Baking Powder
• 1/2 cup Shredded Coconut (Buy Anthony’s Brand on Amazon Here)

INSTRUCTIONS

Toasted Coconut

1. Preheat oven to 350 °F
2. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 4-5 minutes.

Cookies

1. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
2. Place the butter into a mixing bowl and beat with the sweetener. Mix in egg. Add and mix in the coconut milk.
3. In separate bowl, combine dry ingredients (almond flour, shredded coconut, xanthan gum, baking powder, matcha powder, and salt)
4. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
5. Using a cookie scooper, place scoops of dough onto a baking pan lined with parchment paper
6. Press the balls of dough down until they are flat like a cookie. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
7. Let them cool, and serve. Keep in an airtight container.