These matcha vanilla cookies are my kind of Holiday treat! Yummers! 🍵

Their green colour makes them festive, but these can really be enjoyed any time of year. Sugar-free and grain-free, these will satisfy your sweettooth and keep you in your macros.

Ingredients

1 cup almond flour
1/2 cup coconut flour
1/2 cup unsalted butter, room temperature
1/2 cup monkfruit sweetener
1 large egg, room temperature
1 Tbsp matcha powder (preferably ceremonial)
2 tsp baking powder
1 tsp vanilla extract
Pinch of salt

Vanilla glaze
1/4 cup powdered erythritol
1 Tbsp heavy cream (35%)
1/4 tso vanilla extract

Yields: 15 cookies
Per serving* (per scone):
Calories: 131
Net carbs: 1.5
Protein (grams): 3
Fat (grams): 11

Prep time: 15 min
Cook time: 10 min
Total time: 1 hr 15 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, mix together the almond flour, coconut flour, matcha powder, baking powder and a pinch of salt. Set aside the dry ingredients.

In a large bowl, mix the unsalted butter and monkfruit using an electric mixer, until light and fluffy, about 5 min.

Add the egg and vanilla extract, and continue mixing until well combined.

Still using the electric mixer, slowly incorporate the dry ingredients and mix until well combined.

Roll the dough into approximately 2 Tbsp sized balls and place spaced out on a parchment lined baking sheet. Press down each ball slightly to prevent rolling.

Bake for 10 min.

Once baked, remove the cookies from the oven and gently transfer to a cooling rack. Allow the cookies to cook at least 20-25 minutes.

When the cookies have cooled to room temperature, prepare the vanilla glaze. In a small bowl, whisk together the powdered erythritol, heavy cream and vanilla extract.

Dip the top of each matcha cookie into the vanilla glaze, then return to the cooling rack. Leave the glaze to set for about 20-25 minutes.

The matcha vanilla cookies are ready to be enjoyed or can be refrigerated to allow the glaze to set further.