Slice and Bake Matcha Almond Cookies

SLICE AND BAKE MATCHA ALMOND COOKIES

FOOD AS MEDICINE

Remember the slice and bake cookies from our childhood? Not to destroy the memory, but I’m sure we all know by now that the pillsbury variety of sliceable cookie dough with santa’s face stamped on it is NOT real food! These cookies have a sugar-cookie like flavor and are colored with matcha, the superfood green tea powder well known for its antioxidant benefits. Matcha is also one of the only food sources of l-theanine, an amino acid that supports cognitive function and concentration and provides caffeine without the jitters of coffee. These cookies are sweetened with a small amount of local honey and come in at 6g total carbs each for a keto friendly treat to enjoy in moderation!

INGREDIENTS

2 cups almond flour

2 Tbsp coconut flour

1/2 tsp sea salt

1 Tbsp matcha powder

1/2 cup grassfed butter, softened

3 Tbsp raw local honey

1 tsp vanilla extract

1 tsp almond extract

1 pasture raised egg

1/4-1/2 cup slivered almonds

DIRECTIONS

Place the almond flour, coconut flour, sea salt and matcha in a bowl and stir to combine. Place the softened butter in the bowl of a standing mixer and mix on high with paddle attachment for 1-2 minutes until butter is whipped. Add the honey, vanilla, almond extract and egg and whip on high another 1-2 minutes until fully combined and light and fluffy. Turn down to low and slowly add the dry ingredients about 1/4 cup at a time until just combined, do not overmix. Grab a piece of parchment paper or plastic wrap about 16 inches long and shape the dough into a log about 12 inches long on the paper. Sprinkle on all sides with the slivered almonds to coat on the outside. Wrap up in the parchment or plastic wrap and place in the fridge for 30 minutes minimum.

When ready to bake, preheat the oven to 350. Pull the dough out of the fridge and slice into about 16 even slices. Place on parchment paper and pat down to about 1/4 inch thickness, may need to rework into a circular shape. Bake about 12-14 minutes, until beginning to brown on the outsides. Allow to cool before serving.