Recipe to Make Matcha Strawberry Swirl Cookies 

Vegan, Gluten Free, Unique Bitter Sweet Cookie

Matcha is one of our favorite ingredients to bake with. The bitter, earthy flavor of Matcha is very unique and such an important and traditional component in Japanese cuisine. Matcha, green tea powder not only has a one of a kind taste but is high in antioxidants, loaded with Catechin EGCg (cancer fighting properties), enhances calm, boosts memory and concentration, increases energy levels and endurance, burns calories, detoxifies the body, fortifies the immune system, and improves cholesterol!
Matcha is also very compatible with many other flavors and textures. The theme for this recipe is “bittersweet”. It is really a perfect marriage between matcha and strawberry.

Makes approx. 30 cookies
Prep time: 15 min
Freezer time: 30 min
Bake time: 25-30 min

Ingredients for Matcha Cookie

• 2/3 c Gluten free baking flour (if you don’t care for gluten free, use regular flour)
• 1~1 1/2 tbsp Matcha (green tea powder)
• 3 tbsp Beet sugar (or sugar of choice)
• Pinch of salt
• 2 tbsp Grapeseed oil
• 2 tbsp Soy or almond milk

Directions for Matcha Cookie

1. In a bowl, mix flour, matcha, sugar and salt
2. Add grapeseed oil and use both hands to “rub” the flour and dry mixture together well (this stage is quite important to attain the nice flakey texture)
3. Add almond or soy milk and knead until you can form a nice moist dough that you can roll out (if your dough is too dry, add a little more milk or water a tsp at a time)
4. Make dough into a ball and set aside

Ingredients for Strawberry Cookie

• 2/3 c Gluten Free baking flour (if you don’t care for gluten free, use regular flour)
• 4 tbsp Strawberry Jam (V/GF)
• Pinch of Salt
• 2 tbsp Grapeseed oil

Directions for Strawberry Cookie

1. Put flour, salt into a bowl and mix
2. Add grapeseed oil and use both hands to “rub” the flour and dry mixture together well (this stage is quite important to attain the nice flakey texture)
3. Mix in strawberry jam and start kneading (if your dough is too dry, add a little soy or almond milk a tsp at a time)
4. Get the dough nice and moist so that you are able to roll it out

Creating the swirl

1. Roll out both Matcha dough and Strawberry dough seperately into about a 3mm thickness
2. Place on top of each other and roll. Pinch any loose ends
3. Wrap in plastic and freeze for 30 minutes so that it will be easy to cut
4. Take out of freezer, cut into 5mm thickness
5. Gently form and place on a baking sheet lined with parchment paper
6. Bake at 335F or 170C for 25-30 minutes, Cool and enjoy!

Take a look at our other recipes that include matcha: Cupcakes with Matcha Tofu Cream and Matcha Mochi Cake