Matcha and lime cookies

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Matcha and lime cookies

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Adjust Servings:
120 g coconut oil or unsalted butter
100 g coconut flour and 50 g tapioca flour or 150 g all purpose wheat flour
50 g honey
1 teaspoon matcha powder
1 teaspoonn baking powder
1 teaspoon vanilla extract
zest of one organic lime
1 tablespoon of lime juice
a pinch of salt
75g chocolate of choice (optional)
chopped pistachio, matcha powder or freeze-dried raspberries (optional)

Amazing flavour and nice looking too

  • 1 hour and 20 minutes
  • Serves 24
  • Easy




These matcha and lime cookies are amazing.
You have chosen to make this recipe gluten free and dairy free, but you can prepare it with normal wheat flour and butter.
They can be served plain or dipped in some melted chocolate of your choosing.



Preheat the oven temperature to 180 ° C degrees Celsius / 4 for the gas oven (average temperature).


Mix the coconut oil in a bowl until soft and creamy. Add honey, vanilla extract, lime zest and lime juice and mix well.


In another bowl mix dry ingredients: coconut flour, tapioca flour, matcha powder, baking powder, salt.


Add dry ingredients to the coconut and honey. Mix until dough comes together. Shape the dough into a disk.
Wrap well with plastic and refrigerate for 30 minutes to 1 hour.


Get the dough out of refrigerator let sit at room temperature for a few minutes.
To roll out the dough dust the working surface and rolling pin with flour. Roll dough to about 1/2 cm (¼”) thick and cut out cookies with a cookie cutter of your choice. Since I made these cookies for Christmas I used a pine tree cookie cutter. Place cookies on a parchment line baking sheet, and bake for 10 minutes. You may adjust baking time depending on your oven and the size of your cookies. The cookies should be baked thoroughly, but they should not be brown around the edges. Take out of the oven and let cool on a wire rack. Re-roll the scrap dough and cut out more cookies until finished.


If you want to coat the cookies with chocolate, melt the chocolate in a heat proof bowl over a pot of simmering water, double boiler style. Stir with a spatula and take off the heat when almost completely melted. Continue to stir the chocolate until completely melted and smooth.
Cover the cookies half way with melted chocolate by dipping them into the bowl or spooning the chocolate on, let the excess run off back into the bowl and place them on a wire rack. If you want you can sprinkle matcha powder, chopped pistachio, or small pieces of freeze-dried raspberries. Let cookies on the wire rack until chocolate is completely hardened.


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