These vibrant, matcha and spirulina-infused gluten-free cookies are sweetened with maple syrup and perfect for a healthy treat.
Ingredients:
1 cup almond flour
¾ cup gluten free flour
½ cup rice or millet or sorghum flour
½ tsp baking soda
⅛ teaspoon sea salt
1 teaspoon matcha
1 tsp-1 tbs Hawaiian Spirulina
1 teaspoon almond or vanilla extract
⅓ cup coconut oil
⅓ cup maple syrup
Directions:
- Mix everything together until a dough forms.
- Between two pieces of parchment paper roll out the cookie dough until it’s roughly as thick as your pinky. Optional to gently roll some edible flowers on top of the dough!
- Use your desired cookie cutter to cut out all the dough, roll and cut the dough until it’s all used up.
- Place the cut-out cookies on a lined baking tray (will need two) and refrigerate while the oven preheats to 350 degrees Fahrenheit.
- Bake for 10-12 minutes, let cool and enjoy!
