Matcha Chocolate Chip Cookies – Tropic Skincare

by Christina Gvaliant
Matcha Chocolate Chip Cookies – Tropic Skincare


Do you enjoy a sweet, chocolatey treat with a twist? Well, it looks like you’ve met your matcha!

We’ve teamed up with plant-based food blogger, Amy Lanza, to share her recipe for these gooey green chocolate machines! They’re based on the nutritional goodness found in our famous Rainforest Dew and they’re all vegan, of course! Well, don’t just take our word for how tasty these treats are, try them for yourself!

Read on to find out how to make your very own at home…

Matcha Chocolate Chip Cookies 

Makes 12 cookies 

Prep time: 10 minutes 

Cook time: 10 minutes plus cooling 


1 tbsp ground chia or flaxseed 

3 tbsp water 

120g runny cashew or almond butter or tahini 

90ml maple or agave syrup 

1 tsp vanilla essence 

60g oat flour 

60g plain, spelt or GF plain flour 

½ tsp baking powder 

1 ½ tsp matcha powder 

A pinch of salt 

50g dairy-free chocolate chips 

Optional: extra melted chocolate, flaky salt 

Matcha Chocolate Chip Cookies


  1. Stir together the chia or flax seeds and water and leave for 5 minutes to form a gel. 
  2. In a large mixing bowl, whisk together the chia gel, cashew/almond butter (or tahini), maple/agave syrup and vanilla essence. 
  3. Pour in the oat flour, plain flour, matcha powder and salt and mix to a dough. Fold in the chocolate chips. Allow the dough to chill for 15 minutes. 
  4. Preheat the oven to 160Fan/180*C and line a large tray with baking parchment. 
  5. Divide the dough into 12 pieces, roll into balls and flatten onto the tray slightly, leaving a gap around them. Bake for 10 minutes until firm around the edges.  
  6. Allow to cool fully on a wire rack. If desired, drizzle with some melted chocolate and sprinkle with flaky salt to serve. Store in an airtight container for 5 days. 

Matcha Chocolate Chip Cookies


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