Saturday, December 20, 2014

Chocolate-Dipped Matcha Green Tea Shortbread Cookies

These cookies are wonderful for the holidays (or any time of the year).  It's the same shortbread cookie recipe from my Twix bars, but I decreased the oil a little and added in matcha green tea powder for color.  The chocolate-dipping and nuts make them more festive, but I think they're also just as good on their own.  :)


Makes about 2 dozen cookies 

1/3 cup sunflower seed oil
1/2 cup maple syrup
1 teaspoon vanilla extract
2 cups whole wheat pastry flour
2 heaping teaspoons matcha green tea powder
Pinch of salt
1 cup vegan chocolate chips
1 teaspoon coconut oil (solid)
About 1/2 cup finely chopped almonds (optional)
  1. In a large bowl, whisk together the oil, maple syrup, and vanilla extract.
  2. Sift in the flour, matcha powder, and salt and mix until just combined. (The dough will feel wet, but that's okay)
  3. Wrap the dough in plastic wrap and let it chill in the freezer for about 30 minutes.
  4. After the dough has chilled, preheat your oven to 350°F.
  5. Roll the dough out to about 1/8 to 1/4-inch thickness.
  6. Cut the dough out into your desired shapes and transfer to a parchment-lined baking sheet.
  7. Bake for 10 to 15 minutes, or until the edges are slightly golden.
  8. Let the cookies rest on the baking sheet for one minute before transferring them to a wire rack to cool completely.
  9. When the cookies have cooled, melt the chocolate chips and coconut oil together using a double boiler. 
  10. Dip each cookie halfway into the chocolate and let the excess chocolate drip off before placing on a parchment-lined baking sheet. (or large plate or cutting board)
  11. Sprinkle the almonds over the chocolate (if using) and place the cookies in the fridge for 10 minutes or so until the chocolate has set.
These cookies are great with (you guessed it) a nice, hot cup of green tea. :) 

Happy Holidays!