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Matchadoodles! (paleo-ish, nut free)

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If you’re thinking that Matchadoodles sounds like a trendy new dog breed, you’re half right. It is a hybrid, but of two yummy cookies (matcha cookies and snickerdoodles) made into one, very delicious, cookie. And welp, I believe I’ve officially created my new favorite cookie. Okay, if I’m being honest, I’m pretty sure I say that every time I post a new cookie recipe. (Yep, see proof: here, here, and here.) I just love cookies so much that choosing my favorite would be like making a parent choose her favorite child. Okay, that comparison might be a little dramatic, but my cookie love runs deep. So I stand by it. And these Matchadoodles are just too good to ever want to live without!

This hybrid cookie is the best of both original cookies! The beautiful green color and subtle, nutty, green tea flavor of a matcha cookie with the soft and chewy texture of a snickerdoodle and similarly rolled in a cinnamon sugar dusting. I drink a hot matcha latte every morning and always add a generous serving of cinnamon to the mix. Cinnamon is such a delicious complement to matcha, it’s cozy and warming, and adds a touch of sweetness to the rich green tea. Unsurprisingly, this flavor combination does not disappoint when matched up in cookie form. These Matchadoodles are everything you expect from a good snickerdoodle, but with a twist of matcha which creates a lovely green cookie center and makes them feel just a touch classy.

The recipe is incredible easy to make! The dough comes together in just 5 minutes and in just one bowl! Hooray for less dishes! And while I recommend chilling the dough, ideally, for two hours, you can get away with chilling the dough for a solid 15. Then the dough is scooped into balls, rolled in an easy cinnamon sugar mixture, and baked for just about 10 minutes!

Here’s a quick run-down of the main ingredients needed to create these cookies:

Cane Sugar: I used an organic cane sugar from Whole Foods (but this brand is also great) instead of my usual coconut sugar because coconut sugar tends to turn baked goods a darker brownish color. Normally, this doesn’t bother me, but I really wanted to keep the vibrant green of the matcha. You can use all coconut sugar (which I actually enjoyed just a touch more) if you want to keep these strictly paleo.

Tahini: I use and love tahini as the base of most of my cookie recipes. I love that tahini is very neutral in color and taste and will not dominate the other flavors in the final baked good. My current favorite tahini for baking is the 365 brand from Whole Foods. Feel free to sub for another nut/seed butter if you prefer. Whatever you use, be sure to stir the butter well before measuring. And choose one that is made with a single ingredient (no added oil or sugar), has a thin/drippy consistency, and not super thick. Other good options are cashew or sunflower seed butter.

Avocado Oil: The more I bake with avocado oil the more I am convinced it is the best for dairy free baking. It has a neutral flavor and you do not need to wait for the oil to melt and cool before mixing with the remaining wet ingredients. That being said, coconut oil is a fine substitute for the avocado oil.

Cassava Flour: This is the base flour of the cookie and I find that it’s the closest to using a traditional white flour but is actually a whole food (made from the whole yucca root) and unrefined. I recently discovered that Amazon has the best pricing, compared to the health food stores near me and, surprisingly, Thrive Market.

Matcha: As this is, arguably, the most important part of the cookie, I recommend using a good quality matcha. However, really, any matcha will do. My forever go-to matcha brand is Soar Organics. Their matcha is always excellent quality, organic, sourced from Japan, and very reasonably priced. I use their Ceremonial Grade Matcha daily in my morning tea and use their Everyday Matcha for cooking or baking. Both are excellent. (Use my coupon code Freshly15 to save 15%). I only use 1 teaspoon of matcha in this recipe and was pleased with the subtle matcha flavor. If you are looking for a bolder expression of matcha you can easily double it to 2 teaspoons. (Which I would definitely do if making a batch all for myself).

These cookies are made better-for-you as they contain no weird ingredients, and no refined oils or flours. And, as there is only 1 egg in this recipe, I am fairly confident that it can easily be made vegan by using a pre-made egg replacer or flax egg. They are easily made paleo and refined sugar free if you replace the cane sugar with coconut sugar. And these healthy(ish) cookies are still so incredibly delicious. It’s basically like a warm cookie hug with a matcha kiss in every bite. And really, just the perfect cozy cookie situation for a fall baked treat.

paleo-ish (gluten/grain/dairy free), nut free, vegan-option, refined sugar free possible

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Matchadoodles!

It's a glorious mash up of a matcha cookie and a snickerdoodle! The subtle green tea flavor of matcha in a soft and chewy cookie rolled in a cinnamon sugar coating. Made with only 11 ingredients and in one bowl!

paleo-ish (gluten/grain/dairy free), nut free, vegan-option, refined sugar free possible

Ingredients

Wet Ingredients

  • 2/3 cup cane sugar or coconut sugar
  • 1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
  • 1/4 cup avocado oil sub coconut oil (melted and cooled)
  • 1 egg sub egg replacer or flax egg if vegan
  • 1/2 tsp vanilla

Dry Ingredients

  • 1/2 cup cassava flour, spooned and leveled
  • 1/4 cup tapioca flour
  • 1-2 tsp matcha powder see notes
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Cinnamon Sugar Dusting

  • 1 tbsp cane sugar or coconut sugar
  • 1/2 tsp cinnamon

Instructions

  1. In the bowl of a stand mixer, or a large bowl if mixing by hand, whisk together the wet ingredients until thick and fluffy.

  2. Add in the dry ingredients and stir until just fully incorporated, ensuring not to overmix, and scraping down the sides of the bowl if necessary.

  3. Chill the dough in the fridge for at least 15 minutes, preferably 2 hours.

  4. Near the end of the chilling time, heat oven to 360 (yes, 360) degrees and prepare a baking sheet by lining with parchment paper or a silpat. In a small bowl mix together the Cinnamon Sugar Dusting ingredients.

  5. Once dough has chilled, scoop out balls of dough, I used a 40 mm scoop (about 1.5 tbsp), and roll each ball in the cinnamon sugar mixture. Place the dough balls at least 2 inches apart on the baking sheet.

  6. Bake cookies for 9-11 minutes or until cookies are puffed, centers have set, and slightly golden brown around the edges. I find 10 minutes to be the perfect length of time for cookies with crisp edges and soft chewy centers.

  7. Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.

  8. Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage!

Recipe Notes

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond, cashew, or sunflower seed butter that has a good amount of oil at the top. My favorite tahini for baking is the 365 brand from Whole Foods.

Matcha: I only use 1 teaspoon of matcha to give these cookies a subtle green color and mild matcha flavor. If you want to go big on the green tea, you can easily double the amount to 2 teaspoons. 

For Strict Paleo: Simply replace cane sugar with coconut sugar in both parts of the recipe. 

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Brownie Matcha Cookies (paleo)

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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.

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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

Servings 12 cookies

Ingredients

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

Brownie Cookie

Wet Ingredients

  • 3/4 cup coconut sugar
  • 3 tbsp coconut oil melted & cooled
  • 1 egg or sub flax egg to make vegan
  • 1 tsp vanilla

Dry Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Make the dough by mixing together the wet ingredients either by hand or in a stand mixer. Mix until ingredients are thick and bubbly.

  4. Add in the dry ingredients and mix until a soft dough forms. Place in the fridge to chill for at least 10 minutes.

  5. Once dough has chilled, heat oven to 350 and prepare baking sheet by lining with parchment paper or a silpat.

  6. 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.

  7. 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.

  8. Flatten the cookie dough balls down with the palm of your hand. The cookies will not flatten much during baking.

  9. Bake in the oven for 9-10 minutes or until cookies are puffed and just starting to darken on the edges.

  10. Let cookies cool on the baking sheet for at least 5 minutes, then transfer to baking sheet to cool completely.

  11. These are excellent served warm! Store in fridge for a few days. See notes below on storage tips!

Recipe Notes

  • 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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Matcha Cheesecake Bites (vegan & paleo)

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MINI MATCHA CHEESECAKE RECIPE + BENEFITS OF MATCHA

I have never been a coffee drinker. I often wish I was though because of it’s prevalence in our culture and all the amazing health benefits. But, as I often remind myself (after stealing sips from my guy’s especially pretty looking cups of coffee in hopes that maybe this time I’ll like it), it’s just not for me. But that’s fine because I truly love teas. And tea too boasts tons of healthy attributes. I love the endless tea varieties, from the complex and unusual to the standard and traditional teas. There is however an unrivaled, ultimate queen of teas: matcha. I love it the plain, traditional way, the modern matcha latte all blended up adaptogens, in smoothies, and basically anywhere I can try to sneak it in. Case in point, these Matcha Cheesecake Bites. They are vegan and paleo and supped up by the addition of nutrient packed matcha powder.

What is Matcha?

Matcha is a green tea but more powerful because unlike all other teas the leaf is ground to a fine powder, which is then ingested while drinking. This essentially means that you get all of the nutrients available from the leaf rather than what you would get just from steeping the leaf like when using tea bags or loose leaf blends. One cup of matcha is the equivalent of drinking 10 cups of regular brewed green tea.

Health Benefits of Matcha

– Super high in antioxidants and polyphenols.

– Supports a healthy metabolism and ability to burn fat for energy.

– Has caffeine which helps with energy and focus but is less likely to give people the jitters who may experience this with other caffeinated beverages.

– High amounts of antioxidants reduces inflammation.

– Contains chlorophyll which is a powerful detoxifier and can help with the elimination of heavy metals.

– All the above attributes of matcha like high antioxidants, chlorophyll, polyphenols can lower blood pressure and can be anti-aging.

Sounds Magical, Any Negatives?

Yes. While matcha has some amazing health benefits it is extremely important to buy good quality and responsibly sourced varieties. Lower quality matcha powders tend to contain high amounts of lead. I recommend buying only organically grown matcha and brands that are imported from Japan. I recently tried Soar Organics Matcha and found the quality to be very good.* It meets my above criteria.

Ways to Use Matcha:

Traditionally it is blended with a matcha wisk. Here is a good how-to video. For more modern matcha latte ideas check out my instagram! I drink a blended matcha with lots of healthy goodies every morning and am quite literally obsessed and post the recipes frequently.

It’s also great in smoothies!

But, here’s a way more creative dessert recipe with matcha!

These are an amazing healthy treat that were devoured in only 2 days after I made them. They are low in sugar, high in healthy fats, vegan, and paleo. Plus they are spiked with matcha tea making them an extra healthy dessert.

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Matcha Cheesecake Bites

vegan, paleo, raw, gluten free, grain free, low sugar, no refined sugar, high fat

These mini cheesecakes are the epitome of a healthy treat. They are easy to make, will keep well in the freezer and taste amazing. They are vegan, paleo, raw, gluten free, grain free, and relatively low in sugars! Plus they are spiked with matcha powder adding a touch of pizzazz but a ton of health benefits. 

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Ingredients

Crust

  • 3/4 cup raw almonds
  • 1/2 cup coconut flour
  • 3 tbsp coconut oil
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 tbsp coconut nectar

Cheesecake Layers

  • 2 cup raw cashews soaked overnight
  • 1/2 cup full fat coconut milk shaken
  • 1/4 cup coconut oil melted & cooled
  • 1/4 cup coconut nectar
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp vanilla
  • 1 1/2 tsp matcha powder organic strongly encouraged

Instructions

  1. Soak the cashews in filtered water overnight or for at least 4 hours

  2. Make the crust by adding all the ingredients to a food processor or high powered mixer and blend in short bursts until a sticky dough forms. 

  3. Line a muffin tin with 12 muffin liners. Equally distribute the dough into the base of the muffin liners and press down firmly to form a solid crust. Place in freezer while making the cheesecake layer. Wipe down the inside of the food processor/blender.

  4. Drain the cashews into a mesh strainer and rinse well. 

  5. Add all the cheesecake layer ingredients (except the matcha powder) into the food processor/blender and blend for about 2 minutes or until a soft and super creamy texture forms. Taste and adjust to your preference by adding more lemon or coconut nectar.

  6. Pour 1/2 of the cheesecake mixer into a bowl. Then evenly distribute into the muffin liners over the crust, smoothing out the surface with a spoon or rubber spatula. Let firm in freezer for about 10 minutes.

  7. Meanwhile, add the matcha powder to the cheesecake mix and blend until evenly distributed. After the first layer has chilled a bit, evenly distribute the matcha mix over the white cheesecake layer, again smoothing out the surface. 

  8. Return to freezer to let set completely. About 2 hours. Then place in lidded container and store in freezer until ready to eat. When ready to consume remove from freezer and let temper at room temperature for about 10-20  minutes. 

Recipe Notes

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna

*Disclaimer: I did receive a free sample of Soar Organics Matcha Powder but am not in any way affiliated with the company and in no way compensated for this post. All opinions are my own and unsolicited.