Christmas Tree Matcha Cookies Recipe
Delight in these festive Christmas Tree Matcha Cookies, made with almond and oat flours for a gluten-friendly treat infused with vibrant, earthy matcha powder. Topped with a lightly sweetened almond milk icing and decorative sprinkles, these cookies are perfect for holiday celebrations or any time you want a charming, health-conscious sweet bite.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: About 12-15 cookies depending on size 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Western, Holiday
- Diet: Gluten Free
Ingredients
Scale
Cookies
- 1 cup almond flour
- 1/4 cup oat flour
- 2 teaspoons good quality matcha powder, sifted
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup maple syrup
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Icing
- 1/2 cup icing sugar
- 2–4 teaspoons almond milk
- Sprinkles or any cookie decorations you like
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine almond flour, oat flour, baking soda, sea salt, and sift in the matcha powder. Stir well to remove any clumps and ensure an even distribution of matcha.
- Combine Wet Ingredients: Add the melted coconut oil, maple syrup, and vanilla extract to the dry mixture. Stir thoroughly until all ingredients are incorporated into a sticky, moist dough.
- Roll and Cut Dough: Gather the dough into a ball and roll it out between two sheets of parchment paper until it is about 1/4 inch thick. Use a Christmas tree cookie cutter or your preferred shape to cut out cookies. Carefully transfer the cut cookies onto the prepared baking sheet using a small offset spatula, lightly oiling the cutter or spatula if needed to prevent sticking. Repeat with leftover dough.
- Bake Cookies: Bake the cookies in the preheated oven for 5 minutes. Once baked, let them cool on the baking sheet for a few minutes before moving them to a cooling rack to finish cooling.
- Prepare Icing: After the cookies have cooled completely, prepare the icing by placing icing sugar in a bowl and adding almond milk one teaspoon at a time, stirring until the icing is stiff yet pipeable.
- Ice the Cookies: Transfer the icing into a piping bag or a ziplock bag with a small tip cut from a corner. Decorate the cookies with zigzag lines or any pattern you prefer. Let the icing set for about 10 minutes.
- Storage and Serving: These cookies are best enjoyed fresh the same day but can be stored in a sealed container in the refrigerator for up to 3 days. Note that matcha powder can oxidize causing the cookies to darken with time.
Notes
- Use good quality matcha powder for the best flavor and vibrant green color.
- If you don’t have a piping bag, a ziplock bag with a small corner cut works well for decorating.
- Cookies are delicate; handle with care when transferring to the baking sheet.
- Matcha powder oxidizes quickly, so cookies may darken if stored more than a day or two.
- For a thicker icing, use less almond milk; add more for a thinner consistency.
- These cookies are naturally gluten-friendly but not strictly gluten-free due to oat flour; use certified gluten-free oat flour if needed.
Keywords: Christmas cookies, matcha cookies, almond flour cookies, holiday treats, vegan cookies, gluten free cookies, festive snacks
Find it online: https://topreci.com/christmas-tree-matcha-cookies-recipe/
