Matcha Latte & Matcha Cream Cookies

by Jill Dalton

Matcha Latte & Matcha Cream Cookies

Jill Dalton
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!
5 from 1 vote
Servings 9 people
Prep 15 mins
Cook 15 mins
Total 30 mins

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Ingredients
 
 

Cream Frosting

Matcha Cream Cookies

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

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2 comments

Mae February 2, 2022 - 2:01 pm

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.

Reply
Jill Dalton February 8, 2022 - 12:08 pm

I am not offering any in person or online classes at this point, sorry.

Reply

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