Dairy Free + Easy Healthy Recipes + Gluten Free + Nutritious Foods + Snack + Snacks/Sweet Treats + Vegetarian

Tahini Matcha Cookies

08 October 2017
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I love using Matcha in treats! Especially for my mid-morning snack as matcha contains slow-release caffeine, which gives you a sustained pick-me-up, without the classic caffeine crash and burn. It also contains a unique amino acid called L-theanine which is the component responsible for slowing the release of the caffeine and producing a relaxing, calming effect. With half the caffeine of coffee and double the caffeine of regular green tea, matcha is a fantastic coffee alternative – a healthy middle ground. It’s also got an amazing range of healing properties including 137 times the antioxidants of regular green tea and 10 times the overall nutritional content. Matcha lattes are only the beginning of what you can do with this amazing green tea!

Matcha Maiden’s matcha is my favourite because it’s made of pure 100% Japanese certified organic stone ground green tea leaves, with no added sweeteners, additives or other nasties. Other than cookies, I love to use it in lattes, smoothies and bliss balls (try my 5-Ingredient Matcha Bliss Balls). I also can’t wait to try Matcha Maiden’s new matcha mint choc chip slice mix! Yum!


Makes: 12

  • 1 1/2 cup almond meal
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp matcha powder (we love Matcha Maiden!)
  • 2-3 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tbsp tahini
  • 1 egg
  • Black and white sesame seeds to top



  1. Preheat oven to 160 degrees.
  2. In a medium-sized mixing bowl, stir the almond flour, baking powder, matcha and salt until combined.
  3. In another mixing bowl, whisk the coconut oil, maple syrup and tahini until well combined.
  4. Add egg to the wet mixture and whisk for a further 2-3 minutes, until light and thinned.
  5. Fold the dry ingredients into the wet mixture, until combined.
  6. Wet your hands slightly and roll tablespoon-sized amounts of dough into balls then flatten on a lined baking tray.
  7. Bake for 10-15 minutes or until lightly golden around the edges.
  8. Allow to cool completely on baking tray. Store in an airtight container for up to 3 days.


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