Japanese · Dessert
Green Tea Cookies
A low-carb riff on Japanese green tea cookies, built on almond and coconut flour with a cocoa-deepened bitterness standing in for matcha, sweetened entirely with allulose and bound with butter and egg yolk for a high-fat, barely-there-carb bite.
$1
10 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
273Calories
7.6gProtein
24.6gFat
16.9gCarbs
1.4gSugar
4.6gFiber
269mgSodium
78mgChol
7.6gSat Fat
279mgPotassium
87mgCalcium
1.4mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
8gAllulose
0.3gAlcohol
Goes well with
Sake
local
Matcha
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (325°F) and line a baking sheet.
2
In a small bowl, whisk the almond flour, coconut flour, cocoa powder (standing in for matcha's green-tea bitterness and fibre) and salt together.
3
In a separate bowl, beat the softened butter with the allulose until pale and slightly grainy, about 2 minutes.
4
Beat in the egg yolk and vanilla extract until fully combined.
5
Fold the dry ingredients into the butter mixture until a soft, slightly sticky dough forms; do not overmix.
6
Divide the dough into 2 equal portions and press each into a disc about 1.5cm thick on the lined sheet, spacing well apart.
7
Bake for 13-15 minutes until the edges are just set and lightly golden; the centres will still look soft.
8
Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g blanched, fine almond flour
- 0.2 oz6g coconut flour
- 0.8 oz22g softened butter
- 0.6 oz16g allulose
- 5/85/8 egg yolks, beaten (10g)
- 0.1 oz3g cocoa powder
- 0.1 oz2g vanilla extract
- 0 oz1g salt
