keto matcha walnut cookies

Now I keep hearing how bad carb is for health. For a cookie and cake lover like me, it is very challenging to switch to low/no carb diet. I had to experiment different ways of baking, and try out different recipes.

I am a matcha lover! For a matcha lover, matcha cookie is a must!

My dream matcha cookies should be bitter sweet with strong matcha flavor and nuts!

But you know how gluten makes things taste so much better. If I only replace flour with only almond power, cookies somehow lack of the glue-ness. That is, it is a way too crispy without crunchiness.

After failed so many times, I finally made carb and sugar free matcha cookies that I like!

Ingredients:

  • Unsalted Butter 260g (leave it in room temperature for 20 min if you have the time to do so).
  • Monk fruit sugar 100g
  • 2 egg (I use organic egg from Costco which is about 60g each)
  • Almond flour 400g
  • Walnuts 100g (Sliced almond will do too. I prefer walnuts since it is more nutritious)
  • Matcha powder 40g (for Chocolate cookie, replace it with cacao powder. For coffee one, replace it with 20g coffee powder and 20g cacao powder)

Direction:

Step 1:

Cut butter into small cubes. Put them in the mixer, add part of the monk fruit sugar. Turn the mixer to medium to mix them evenly. Then add the other part of the monk fruit sugar. Turn the mixer to high and whip butter till it is fluffy.

Step 2:

Add part of the 2 eggs to the batter. Ensure it is mixed well, then add another part of the eggs. Please take several times to add the entire egg instead of pouring all of it into the batter one time.

Mix the entire batter till it turns white and fluffy.

Step 3

Add almond flour and matcha powder through the sifter into the batter. Then mix them very well.

When you feel the batter is evenly mixed, you can add walnuts. Stir almond well using spatula. I prefer not to break walnuts before cutting them. But if you are afraid the walnut is too big, then you can crush them a little bit.

Step 4

Put a huge layer of plastic wrap on the counter, then take 1/2 part of the dough and put on it. Make a rectangular stick with about 1.5 inch on two shorter sides.

If you have a cookie mold, you can just shape the batter by squeezing it into the mold.

Wrap the batter up with plastic wrap, then put into the freezer for at least 4 hours. We want it frozen a little bit so we can easily cut it..

Step 5

After 4 hours, please take out the dough from the freezer. The dough block should be hard enough to cut. We can cut it into 1/4 inch or about 0.5 cm (in thickness) cookie pieces.

If the block is still too hard to cut, please leave it in room temperature for a few minutes. The dough should be soft enough to cut in a few minutes.

Step 6

Preheat the oven to 325 fahrenheit degrees. Place your cookies on the cookie sheet on the tray. When the oven is ready, put it in and bake for 20-30 minutes total for gluten free cookies.

When the baking time passes half, please rotate the baking tray to ensure cookies are baked evenly.

Step 7

Take it out from the oven, and enjoy!

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