Whether you’re preparing for St. Patrick’s Day festivities or just feel like baking up something delicious this weekend, these Brownie Matcha Cookies are something a bit different and oh so delicious. The cookies are reminiscent of brownies, chewy, fudgy, and deeply chocolatey but still light, like biting into a glorious cloud. And filled with a luscious nut butter center spiked with matcha. Personally, I love matcha in every iteration, but if you’re just looking for a dessert that has a surprising green center with no matcha flavor, you can add just a touch of matcha for color, the nut butter (especially if you use almond or peanut) will overwhelm the green tea flavor and you’ll be left with a luscious creamy filling.
These do take a bit more work than your average drop cookie, but these are decidedly above average and sooo worth the little extra effort! This recipe is made with good-for-you ingredients, is paleo-friendly (gluten, grain, and dairy free), and easily made vegan with the substitute of a flax egg for the single egg used here. And still unbelievably delicious. I used dutch processed cocoa powder here to give it the intense chocolate flavor, I highly recommend using the same, it’s pretty readily availabe in the states. I used the Ghiradelli’s brand, but Hershey’s makes one too. Just be sure it says Dutch on the label and is unsweetened!
paleo friendly (gluten/grain/dairy free), no refined sugar, vegan-option
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Brownie Matcha Cookies
These Brownie Matcha Cookies are something a bit different and oh so delicious. The cookies are reminiscent of brownies, chewy, fudgy, and deeply chocolatey but still light, like biting into a glorious cloud. And filled with a luscious nut butter center spiked with matcha.
paleo, vegan option, refined sugar free
Matcha & Nut Butter Filling
- 1/2 cup cashew butter or other nut/seed butter of your choice
- 2 tbsp maple syrup
- 1-2 tsp matcha powder *see notes below on amount
- 1-2 tbsp tapioca flour
- 3/4 cup coconut sugar
- 3 tbsp coconut oil melted & cooled
- 1 tsp vanilla
- 1 cup almond flour
- 1/2 cup + 2 tbsp tapioca flour
- 1/2 cup dutch processed cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Make the filling by first mixing the cashew butter, maple syrup, and matcha in a small bowl. Add 1 tbsp of tapioca flour and mix again. If your nut/seed butter is very liquid you may need to add another tbsp of tapioca. The filling should be thick and pliable.
Scoop out small 1 inch balls (I used a small tsp cookie dough scoop) and place on parchment lined plate or baking sheet. Pop in the freezer to let firm up for easier handling.
Make the dough by mixing together the wet ingredients either by hand or in a stand mixer. Mix until ingredients are thick and bubbly.
Add in the dry ingredients and mix until a soft dough forms. Place in the fridge to chill for at least 10 minutes.
Once dough has chilled, heat oven to 350 and prepare baking sheet by lining with parchment paper or a silpat.
Start filling the dough by scooping out large 2-3 tbsp balls (I used a 50 mm scoop) and press down into a flat circle (3 in round, 1/4 inch thick) in the palm of your hand.
Place 1 matcha nut butter ball in the center of the cookie dough and fold the cookie edges over the ball. Place seam down on the baking sheet. Repeat until all cookie batter is gone. You may have some filling left over depending on your cookie to filling ratio.
Flatten the cookie dough balls down with the palm of your hand. They cookies will not shorten much during baking.
Bake in the oven for 9-10 minutes or until cookies are puffed and just starting to darken on the edges.
Let cookies cool on the baking sheet for at least 5 minutes, then transfer to baking sheet to cool completely.
These are excellent served warm! Store in fridge for a few days. See notes below on storage tips!
- Matcha amounts: If you want to get a good matcha flavor use 2 tsp of matcha, if you're just looking for a green color in the center, start with 1/2 tsp of matcha and go up to 1 tsp of matcha (this will depend on your brand of matcha). Taste the filling and add more if you like. The filling will look dark in the beginning, but the green will brighten up after baking.
- To get the best green color use a lighter colored nut/seed butter like cashew, sun butter or tahini.
- These are extremely soft and moist, and will soften a bit more overnight, so I don't recommend stacking them in the beginning. I froze them on a cookie sheet and then placed in a bag for longer storage!
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