When traveling in London I ate my fair share of delicious matcha brownies with white chocolate and raspberry. However, as expected, the brownies were very sweet, with plenty of sugar. I decided that when I got home I would create my own version that was gluten-free with less sugar.
When I finally got around to trying a recipe, I thought that if I’m making a gluten-free dessert, I should go for sugar-free as well! So I used monk fruit sweetener and sugar-free jam, eliminated the white chocolate altogether and voila, I have my sugar-free, gluten-free matcha green tea cookies!
These cookies work great as a snack when you want something sweet but don’t want to derail your diet. They are light, fluffy and chewy, a very interesting mix! Give this recipe a try and let me know how you like it in the comments below!
So without further ado…let us begin!
You will need:
- 1 cup of gluten-free flour
- 1 cup monk fruit sweetener
- 1/2 cup melted butter
- 1 egg
- 2 tbsp matcha green tea powder
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- pinch of salt
- sugar-free raspberry jam, or make your own by blending fresh raspberries
Preheat the over to 350 degrees
In a small bowl, melt the butter, either in the microwave or in a small pot. Set aside to cool and blend the monk fruit sweetener to turn it into a powder.
Add the sugar and vanilla to the melted butter and mix. Next, beat in the egg and set aside.
In a larger bowl, add the flour, matcha powder, baking soda, baking powder, and salt, and mix together. Add the liquid to the dry and mix together. The mixture should form a thick cookie dough.
Grease your baking tray or line it with parchment paper. Roll the cookies into 1 inch balls, flatten then hollow out the middle for the jam. Add jam to the center and place on the tray.
Bake the cookies for about 20 – 25 minutes and remove from oven. Put on a cookie rack to cool, then serve.
These cookies will store great in the fridge or out in a container.