We eat with our eyes, and our eyes often tell us that green = healthy. In this case, they’re absolutely correct! These snacks are filled with superfood ingredients like matcha, wheatgrass, baobab, coconut and dark chocolate.
A cookie so healthy you can eat it even when you’re on a new year’s detox…. so you’re allowed two of them…. Right?
Matcha green tea is extremely high in antioxidants and is known to be an effective metabolism-booster. A high metabolism isn’t just about maintaining a healthy body weight, ‘Metabolism is a term that is used to describe all chemical reactions involved in maintaining the living state of the cells and the organism’  so it’s pretty important for our overall health…. Most importantly, matcha green tea contains high levels of the catchin EGCG (Epigallocatechin gallate), which has powerful anti-cancer properties.
- 1 Tbsp. matcha powder
- 1 Tbsp. wheatgrass powder (or any other ‘green’ powder you may have – be aware that if you use spirulina powder, it is very strong and your whole world will taste like spirulina….)
- 1 Tbsp. baobab powder (optional but has a very high antioxidant content and provides a sweet, sherbert-y taste)
- Just over 2 ½ cups Spelt flour
- Pinch of pink Himalayan salt or good quality salt
- ½ cup coconut sugar
- ½ Tsp. Vanilla extract
- 5 Tbsp. Coconut oil
- ½ cup of Barley malt syrup
- 3 Tbsp. Unsweetened apple sauce / puree
- Add all dry ingredients to a large mixing bowl and combine well
- Add the coconut oil to a pan and melt over a very low heat.
- Once the oil is melted, add all other wet ingredients to the pan and stir well until it’s all melted and mixed together – ensure nothing bubbles or boils in order to maintain the quality of the minerals in the ingredients.
- Add the wet ingredients to the dry ingredients and stir very well to create a sticky dough
- Place in the fridge for atleast a couple of hours to set, or leave in the fridge over night for best results – the idea is for the ‘dough’ to be cold and firm when you’re rolling it out and cutting into shapes so each biscuit maintains its shape and doesn’t spread out too much when baking.
- Once cooled and set, preheat the oven to 180C and line a baking tray with baking paper
- Take half the mixture out of the fridge and roll the dough out until it is about half a cm thick – it’s best to cut and bake these in batches so the mixture stays cool.
- Cut out into your favourite cookie shape and carefully place on the lined baking tray
- Bake for approximately 8-12 minutes depending on your oven type – you’ll be able to tell the cookies are done when you can smell them, and when they show the tiniest little hint of brown. Be careful not to over-cook these as the ingredients are all full of nutrients and they’re best served green instead of brown!
- When finished, remove from the oven and leave to cool completely for an hour or so until they reach that classic biscuit /cookie texture.
- Top with melted dark chocolate (at least 72% for the ‘superfood’ status) and unsweetened shredded coconut.
- Eat, share and enjoy!
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