Matcha, do you like matcha? Have you ever tried it? For those who do not know it, matcha is a green tea powder originating in Japan, where it is used to make infusions but, lately and thanks to the popularity it gained through the networks of “superfood”, it began to be used in all kinds of recipes Personally, I like matcha even more in desserts like this than in the classic infusion.
These matcha-filled chocolate cookies are great for tea or as a sweet snack, even for breakfast (okay, I eat them all day long haha). Crispy cookies with an intense chocolate flavor pair very well with the herbal and slightly bitter taste of matcha. Without doubt, it is a combination that in a few years will become a classic, it is really delicious.
This recipe is gluten-free because I made the cookies with buckwheat flour, which despite being called “wheat” has no relation to the wheat we use normally, so this recipe is suitable for coeliacs. While the filling is made of cream cheese, matcha, and powdered milk, yes, powdered milk, which helps us to thicken the cream and keep it firm for longer.
All the ingredients in these cookies are unrefined products and high in nutrients, so if you make them you will be able to enjoy a rich, guilt-free sweet recipe. Like for example, cocoa and matcha contain a large amount of antioxidants and minerals.
In addition, and as in almost all my recipes, I use ingredients that are easy to find, nothing strange, surely in the market near your home you can buy all the ingredients without problem!
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @gaspar.carreira or send me an email to email@example.com telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
SHARE IT ON YOUR SOCIAL MEDIA; IT HELPS ME A LOT!
Chocolate cookies filled with matcha cream
- 2 large eggs
- 1/3 cup coconut or muscovado sugar 50g
- 1/4 cup sunflower or coconut oil (melted) 60ml
- 1 tsp vanilla extract
- 1 tsp instant coffee powder
- 1 Tbsp cold water
- 2 cups buckwheat flour 220g
- 4 Tbsp cacao powder
- 1 cup low fat cream cheese 350g
- 2 Tbsp green matcha powder
- 3 Tbsp coconut or muscovado sugar
- 4 Tbsp milk powder
- 2 Tbsp melted coconut oil
Beat all the ingredients of the filling, taking care that there are no lumps. Store in the refrigerator while you make the cookies.
Preheat the oven to 180°C (350°F). And line a large roasting pan. In a large bowl, beat all the wet ingredients of the cookies, and sift the dry ones and mix well. The dough must be soft, homogeneous and malleable, if it is too dry add another tablespoon of water, and, if it is too moist add another tablespoon of flour.
Stretch the dough with a rolling pin on a floured surface to a thickness of 2mm. Cut 30 circles of dough of 5cm in diameter. Put in the roasting pan and bake for 12-15 minutes or until dry and crisp around the edges. Remove from oven and let cool on a rack.
Fill the cookies with 1 spoonful of matcha cream and enjoy!