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Matcha Mint Chocolate Sandwich Cookies Recipe
These tempting cookie sandwiches are better-for-you alternatives than the store-bought classic, because they're loaded with antioxidant-rich matcha and magnesium-rich cacao. Plus, they're gluten-free and vegan-friendly to satisfy nearly any sweet tooth!
INGREDIENTSCookies: ½ cup almond flour ¼ cup brown rice flour ½ cup Navitas Organics Cacao Powder ⅛ tsp. baking powder ½ cup + 1 Tbsp. maple syrup Matcha Mint Filling: 1 can full-fat coconut milk 1 tsp. Navitas Organics Matcha Powder ½ tsp. each vanilla and peppermint extracts 2 packets of stevia, or maply syrup to taste |
DIRECTIONSIn a large bowl, mix together all dry ingredients. Follow with the maple syrup, stirring well until evenly incorporated into a dough. Roll dough into a ball, wrap and refrigerate for at least 30 minutes. Preheat oven to 350˚F. Line two cookie sheets with parchment paper. Roll dough onto a flat surface and use a lid or cookie cutter to cut out 22-24 chocolate cookie rounds. Place them on lined cookie sheets and bake for 10-12 minutes. Meanwhile, make the filling by whipping all of the ingredients together using an electric or stand mixer until thickened. Once cookies have baked and completely cooled, use a teaspoon to scoop filling onto the rough side of each one. Use the remaining 11-12 cookies as lids, sandwiching the filling between. Makes one dozen cookie sandwiches
Submitted by Angela Simpson | My Fresh Perspective |
These tempting cookie sandwiches are better-for-you alternatives than the store-bought classic, because they're loaded with antioxidant-rich matcha and magnesium-rich cacao. Plus, they're gluten-free and vegan-friendly to satisfy nearly any sweet tooth!
Ingredients
- ½ cup almond flour
- ¼ cup brown rice flour
-
½ cup Navitas Organics Cacao Powder
- ⅛ tsp. baking powder
- ½ cup + 1 Tbsp. maple syrup
- 1 can full-fat coconut milk
-
1 tsp. Navitas Organics Matcha Powder
- ½ tsp. each vanilla and peppermint extracts
2 packets of stevia, or maple syrup to taste
Cookies:
Matcha Mint Filling:
Directions
In a large bowl, mix together dry ingredients. Follow with the maple syrup, stirring well until evenly incorporated into a dough.
- Roll dough into a ball, wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350˚F.
Line two cookie sheets with parchment.
- Roll dough onto a flat surface and use a lid or cookie cutter to cut out 22-24 chocolate cookie rounds. Place them on lined cookie sheets and bake for 10-12 minutes.
Meanwhile, make the filling by whipping all filling ingredients together using an electric or stand mixer until thickened.
Once cookies have baked and cooled, use a teaspoon to scoop filling onto the rough side of each one. Use the remaining 11-12 cookies as lids, sandwiching the filling between.