Healthy green tea matcha shortbread cookies with decadent chocolate ganache frosting. (Gluten-free, vegan & refined sugar-free!)
These matcha shortbread cookies are the snack you never knew you needed. Matcha is flavor I stayed away from for a long time. Thanks to green tea lattes at Starbucks, I was never a big fan. The lattes I would find at coffee shops were always too sweet for me. So when I found matcha powder with no added sweetener at my local grocery store, I decided to give it a go.
Looking for more healthy green tea recipes besides these matcha shortbread cookies?
My first matcha recipe was this Healthy Matcha Green Tea Banana Bread (which was amazing btw). If you are looking for something quick, easy with no baking required try these Healthy Matcha Green Tea Energy Bites.
Matcha has quickly become a favorite superfood of mine to bake with. I always enjoy the bright green color but also the antioxidants that green tea provides. Chocolate and antioxidants all in one matcha shortbread cookie–don’t mind if I do!
It’s hard not to love cookies especially when they are stuffed with chocolate and flavored with green tea! These sweet little melt-in-your-mouth shortbread treats are a perfect brunch or afternoon snack. Not to mention they go well with tea, coffee or milk.
Healthy Matcha Shortbread Cookies with Chocolate Filling
Healthy matcha shortbread cookies stuffed with chocolate and made gluten-free, vegan and refined sugar-free.
1/3 c sugar-free chocolate chips (dairy-free if necessary)
2 tbsp zero calorie confectioners sweetener (Swerve|https://swervesweet.com/products]
Place the flour, matcha, salt and granulated sweetener into a bowl and stir until combined. Add in the solid coconut oil and use a pastry cutter or a fork to blend the coconut oil with the dry ingredients. You should have small clumps form. Add in the milk and continue blending together until a dough forms. Wrap the dough in plastic and place in the freezer for 10 minutes.
Preheat oven to 350 F. Remove the dough from the freezer and kneed until the dough is soft like play dough. Place between two pieces of parchment paper and roll out the dough until it's about 1/8 inch in thickness. Use a small round cookie cutter (I used the cap of my cinnamon spice) to make 24 cookies. These cookies will be fragile so the best way to do this is to cut out the cookies, remove the trim and let the cookie cutouts remain on the parchment paper. Transfer the paper to a baking sheet and bake for 8-10 minutes. Repeat until you have used all the dough.
Once the cookies have cooled, melt the chocolate until smooth. Mix in the zero calorie confectioners sugar. Spoon a nickel sized dollop of chocolate into the center of 12 of the cookies. Top with remaining cookies. Place in the freezer for 10 minutes or until chocolate is solid and serve. *These cookies can be stored at room temperature.