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Matcha Latte & Matcha Cream Cookies
If you enjoy the Starbucks Matcha Tea Latte then you are going to love making this healthy version at home with my refined sugar-free plant based recipe. The Matcha Tea Latte from Starbucks is 50% sugar so even though you are making a wiser choice choosing green tea over coffee, you are drinking loads of sugar. This Matcha Latte recipe uses date syrup instead which is a healthy sweetener alternative. Now match this tasty latte with these lightly sweet matcha flavored cookies topped with a matcha cream frosting and you are in matcha heaven!
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Ingredients
Cream Frosting
- ½ cup cashews
- ¼ cup deglet dates, diced
- ½ teaspoon vanilla extract
- 1 teaspoon matcha powder
- ½ cup hot water
- 1 teaspoon lemon juice
Matcha Cream Cookies
- 1 ½ cups organic rolled oats, ground into flour
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon matcha powder
- ¾ cups deglet dates, diced
- ⅓ cup tahini
- ½ cup hot water
- 1 teaspoon vanilla extract
Matcha Latte
- ½ teaspoon matcha powder
- ½ cup hot water
- 1-2 teaspoons date syrup, your preference of sweetness
- ½ cup soy milk, or plant based milk of your choice
Instructions
- Preheat the oven to 350°F.
- Blend the Cream Frosting ingredients in a blender until smooth and then place in the fridge while you are making the cookies. This allows the frosting to get more firm.
- For the cookies, soak the dates and matcha powder in the hot water.
- Add the oat flour, almond flour, baking powder and soda and cinnamon to a mixing bowl and mix well.
- Add the soaked dates and matcha powder, tahini and vanilla extract to a small blender and blend until smooth.
- Pour into the flour mixture and mix well.
- Roll mixture out flat between two pieces of parchment paper.
- Cut out cookie shapes with a cookie cutter and place cookies onto a parchment lined baking tray.
- Bake for 15 minutes.
- Let cookies cool completely before frosting.
- Once cookies are cooled, pipe on the frosting or spread it on with a butter knife.
- For the latte, add the matcha powder to a cup and pour the hot water over it.
- Stir it with a spoon to dissolve.
- Optional: If you would like a froth, whisk with your choice of frothing tool.
- Stir the date syrup into the soy milk and pour into the matcha mixture.
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Nutrition info
Calories: 3198kcalCarbohydrates: 189gProtein: 136gFat: 229gSaturated Fat: 67gPolyunsaturated Fat: 27gMonounsaturated Fat: 48gCholesterol: 157mgSodium: 2111mgPotassium: 2031mgFiber: 36gSugar: 110gVitamin A: 4553IUVitamin C: 15mgCalcium: 1317mgIron: 25mg
4 comments
I saw your recipes on “y tube “ and would like to know more about your cooking class. I found a similar plant base cooking class 20 minutes away from my house
I would like to see your classes first before I join a class
because I live your recipes.
I am not offering any in person or online classes at this point, sorry.
I just watched this video on YouTube, but the brand of Matcha power is not the one I see here. There was also supposed to be a link to the tea glasses. Did I miss something?
https://epare.com/collections/glassware/products/epare-double-wall-turkish-tea-cup
https://www.amazon.com/See-Organic-Matcha-Ceremonial-K-Matcha/dp/B07517Q7RR?th=1