After having a strawberry matcha latte, it made me suddenly remember the amazing flavor combination of strawberry and matcha. The slightly bitter yet floral flavors of matcha mixed with the natural sweetness of strawberries make them an excellent pair.
I felt inspired to use that combination myself and try to come up with as many recipes as I could. Inspiration is a valuable resource, I have to use it to my advantage!
Originally, we tried to make these cookies using tahini as a base. However, tahini is such a strong flavor that it ended up overpowering the matcha. The cookie also came out too hard for a thumbprint cookie.
I decided to switch to a coconut oil and almond flour base. It worked much better. The matcha paired well with the almond flavor. It was also much less dense and led to a better consistency for the cookie. It still had a nice crisp outside, but was soft inside.
My thumb is actually pretty small, so my thumbprint would not actually hold a lot of jam. As I was trying to figure out what to use for my “thumbprint”, I saw my mortar and pestle sitting on my counter.
My mortar and pestle are small, used mostly for garlic and spices. However, it turned out to be the perfect size to make thumbprints in my cookies.
Don’t feel limited to strawberry jam! You can also try raspberry, apricot, or any flavor that you like. If you experiment with a different flavor, let us know what you tried and how you think it paired with the matcha!
Keep your jam in your cookie, not the floor,
Your favorite alternative chefs, K & T
Matcha Strawberry Thumbprint Cookie
Ingredients
- ¼ cup coconut oil melted and cooled
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ¼ tsp salt
- ¼ tsp baking powder
- 2 cups fine almond flour
- 2 tsp matcha powder
- ¼ – ⅓ cup strawberry jam
Instructions
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Preheat the oven to 350 degrees F.
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In a medium sized bowl, whisk together coconut oil, maple syrup, vanilla extract, and apple cider vinegar.
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Sift salt, baking powder, almond flour, and matcha powder into the wet ingredients. Fold dry ingredients into wet ingredients with a spatula until well combined.
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Roll cookie dough into 16 balls and place on a baking sheet. Using your thumb or a pestle, press an imprint into each dough ball.
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Spoon jam into the center of each cookie.
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Bake for 14 minutes.
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After cookies are done baking, allow the cookies to cool for 5 minutes on the baking sheet before moving them to a cooling rack.