paige's matcha raw-eo cookies
free of dairy, gluten, soy, refined-sugar
Ingredients
raw-eo cookies
- 1.5-2 cups organic almond meal [if nut-free use 1.5-2 cups unsweetened shredded coconut, or 1 cup sunflower seeds]
- 1 cup raw organic cacao powder
- 1 cup organic medjool dates [use less sweetener if desired and add coconut oil to help mixture stick together -- or use alternative sweetener like maple syrup]
- 1/2 tsp vanilla extract
- 1/4 tsp himalayan salt
matcha cream filling
- 1/2 cup organic coconut butter [you can also use 1 cup of cashew nuts to make a delicious cream]
- 2 tbsp maple syrup [can sub sweetener of choice like medjool dates, stevia, coconut sugar, coconut nectar]
- 1/2 tsp matcha powder
- 1 dash baby spinach [for extra green coloring]
- 1-2 drops orange blossom water [or orange blossom water]
Instructions
- Throw all cookie ingredients into a food processor.
- Knead the dough and roll out, then cut into circles with a small glass jar or cookie cutter.
- Place in fridge to harden while you make the cream filling.
- Use a food processor or Vitamix to blend together all filling ingredients.
- Scoop the cream on top of the cookie base and top with the other half.
- Store in refrigerator, enjoy cold or at room temp [remember to share...].