Matcha Collagen Recipes
Paleo Matcha Collagen Cookies
These paleo matcha collagen cookies are naturally sweetened and made with gluten-free flour, matcha collagen powder, and healthy fats like coconut oil. They make for a scrumptious snack or dessert—whether you enjoy one with your morning cup of coffee or tea, or you want to nibble on something sweet after dinner.
Why You’ll Love this Recipe
- It’s 100% paleo, making it a fantastic alternative to your typical gluten and sugar-filled cookies.
- It contains 4.5 grams of organic matcha green tea—providing you with a delicious way to reap all of matcha’s extraordinary health benefits.
- It’s simple to make and will provide you with a week’s worth of sweet snacks.
Here’s What You Need
- Almond Flour: To replace your typical blanched white flour, allowing for a gluten-free, paleo-friendly recipe.
- Matcha Collagen Powder: To add a savory matcha flavor to your cookies.
- Baking Soda: To help the matcha cookies rise while they’re in the oven.
- Sea Salt: To enhance the flavors of the cookie.
- Coconut Oil: As a replacement for butter, coconut oil creates a delicious flaky texture to baked goods.
- Pure Maple Syrup: To naturally sweeten the cookie.
- Apple Cider Vinegar (ACV): In paleo baking recipes, ACV is used for its flavor and texture-enhancing properties. When combined with baking soda, it enhances the rising of baked goods, creating an even yummier texture.
- Peppermint Extract (optional): To add a slightly refreshing peppermint flavor.
- To make for an even sweeter treat, add a chocolate drizzle on top of the baked cookies, once cooled.
- To add a slight peppermint flavor, add a ¼ teaspoon of peppermint extract.
- 2 cups blanched almond flour
- 3 scoops Matcha Collagen Powder
- ½ teaspoon baking soda
- ⅛ teaspoon fine sea salt
- 3 Tablespoons coconut oil, melted
- 1 ½ Tablespoons pure maple syrup
- 1 teaspoon apple cider vinegar
- ¼ teaspoon peppermint extract
- A chocolate drizzle on top: 2 Tablespoons of dark chocolate chips and 1 teaspoon of coconut oil
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add all of the ingredients and whisk until evenly combined. The batter should be smooth and slightly sticky.
- Use a tablespoon to scoop the dough onto a lined baking sheet, making roughly 15 cookies. Press the mounds with your fingertips to flatten and shape them into circular cookie shapes. (Get your fingertips wet to help prevent the dough from sticking to your hands as you flatten them.)
- Bake the cookies until dry around the edges, about 10 minutes. (They won't be golden or brown in color.)
- If drizzling the cookies with chocolate, let the cookies cool completely first.
- To melt the chocolate, place the chocolate chips and coconut oil in a double boiler and heat until melted, stirring occasionally. Remove the chocolate from the heat once it’s smooth.
- Dip each cooled cookie halfway into the melted chocolate or use a fork to drizzle over the top of the cookie. Enjoy!
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.