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Chocolate cookies filled with matcha cream
Prep Time
20 mins
Cook Time
15 mins
Course: Snack, tea time
Author: Gaspar Carreira
  • 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
Matcha Cream
  • 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
  1. Beat all the ingredients of the filling, taking care that there are no lumps. Store in the refrigerator while you make the cookies.

  2. 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.

  3. 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.

  4. Fill the cookies with 1 spoonful of matcha cream and enjoy!