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These matcha blueberry cookies took several forms before they were cookies. First they started out as muffins, three times to be exact – but the color wasn’t right, instead of a beautiful green matcha color the muffins were the color of mud. Next, the muffins turned into bread, which was also the color of mud. Finally the bread turned into cookies because cookies take the least amount of time to bake preserving the color. And thus are the beautiful green matcha blueberry cookies you see before you! Success!!!!
Sometimes when a recipe doesn’t even come close to working out after 2 tries I let it go and move on to the next recipe…I have too many good recipe ideas to let one keep me stuck, I have to keep the recipe creative juices flowing!
THIS flavor combo of grassy matcha tea with juicy blueberries I couldn’t shake, I had to share this lovely flavor combo with you in some form weather it was in muffins, or bread, or even in cookie form!
And aren’t they just beautiful too?! So much better than mud color haha!
These matcha blueberry cookies really are pretty healthy…as healthy as a muffin or bread is…healthy enough to eat for breakfast. Which we did one morning, it was like a little dessert right after our eggs and I loved every moment of it. No guilt.
No guilt matcha blueberry cookies, because healthy ingredients:
- almond flour makes up the base – almond flour is low in carbs and rich in healthy fats and protein.
- a little coconut flour – again, low in carbs
- matcha green tea powder (obviously) – loads of benefits, main one being antioxidants!
- maple syrup – (only 4 tablespoons) a natural sugar that’s low on the glycemic index
- coconut oil – for richness and provides healthy fats
- 1 egg – for binding
- fresh blueberries – more antioxidants
Also bonus points for these matcha blueberry cookies for getting more fresh fruits into your diet!!!
Let’s talk about the blueberries for a second: I tested this recipe with defrosted and drained blueberries and I don’t recommend using them. frozen blueberries made the cookies way to moist and caused them to fall apart after 1 day. Fresh is best because you get little pops of juicy blueberry in each bite. BUT if you really want your cookies to last longer than 2 to 3 days than I suggest swapping the fresh blueberries for dried. You’ll still get the same flavor but not the same texture, but without the moisture from the fresh blueberries the cookies will last a few days longer without getting too soft.
I personally vote for the fresh juicy blueberries…that just means you have an excuse to eat several cookies with breakfast and lunch! I mean, why not?!
If you’re new to matcha tea these matcha blueberry cookies are a great way to get you started. You taste the matcha, but the flavor is subtle and perfectly sweetened. Start with cookies and eventually work your way up to a matcha latte. Also, if you’re hesitant to purchase matcha green tea powder because you’re not sure what other ways to use it, never fear I have another matcha recipe coming your way soon. In the mean time try these matcha recipes: super green pineapple lime cilantro smoothie (you can’t even taste it in this recipe), matcha cherry energy balls, or detox matcha chia pudding with mango.
As far as matcha brands go I have been loving Jade Leaf Matcha Green Tea Powder. It’s culinary grade making it great for baking, but I’ve also enjoyed it in my lattes. The great thing about this brand is that you can order it in three different sizes, 1 ounce being the smallest size. That way you can try it out without committing to a large amount of it. Take it from me, you don’t want to pick up any old random thing of matcha tea and hope for the best, you want to get one that is decent quality and that is recommended by others. I still don’t know what to do with the matcha tea powder I bought on a whim without doing any research…it still lives in my cupboard in the basement ha!
You will love these matcha blueberry cookies! They are soft in the middle and slightly crispy on the outside with grassy matcha notes and bursts of baked juicy blueberries in each bite. I’m so glad I didn’t give up on this flavor combo. This recipe was always meant to be cookies, I know it now!
You can’t beat those beautiful green and blue colors! Looking at them just makes me feel all the spring vibes. Come on spring! we’re ready for you, we even made cookies in your honor!
Soft Matcha Blueberry Cookies (Gluten Free)
- Prep Time: 10 mins
- Cook Time: 16 mins
- Total Time: 26 mins
- Yield: 17 small cookies 1x
- Category: Dessert
- Cuisine: Gluten Free, Dairy Free
Description
Soft cookies with grassy notes of matcha green tea and bursts of fresh blueberries. So yum!!!
Ingredients
- Dry ingredients
- 1 1/2 cups blanched almond flour
- 3 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon food grade matcha tea powder (I usethis brand)
- Wet Ingredients
- 1 teaspoon pure vanilla extract
- 1 egg, room temperature
- 1/3 cup coconut oil, melted
- 4 tablespoons maple syrup or honey
- 1 cup fresh blueberries (slice in half if blueberries are super large)*
Instructions
- Prepare: Position your oven rack in the middle of the oven. Preheat the oven to 350 degrees Fahrenheit. Grease a large baking sheet and set aside.
- Mix the dry ingredients: Whisk all of the dry ingredients together in a large mixing bowl.
- Mix the wet ingredients: In a small mixing bowl whisk together the wet ingredients.
- Mix the wet and dry together: Form a “well” in the dry ingredients and pour the wet ingredients into the well of the dry ingredients. Add the blueberries. Gently mix everything together until a nice dough forms, being careful not to smash the blueberries.
- Scoop the cookies: Use a 1/4 cup spring loaded cookie scoop (or a 1/4 cup measuring cup) to form cookies. Place them on the greased cookie sheet about 2 inches apart. You should have 15 to 17 cookies. Gently press the cookies down with a spatula so they are slightly flat.
- Bake:Place the sheet of cookies on the middle rack of the oven. Bake the cookies for 12 to 16 minutes, or until the edges just start to brown. Allow them to cool completely before removing them from the baking sheet.
- Enjoy: The cookies are really best eaten the day of. They are soft in the middle and slightly crispy on the edges, and the blueberries are juicy. Store them in an air tight container at room temperature for 2 to 3 days. They do soften up the longer they sit, still good by day 2 but the BEST on day 1!
Notes
*I don’t recommend using frozen blueberries. I tested the cookies with frozen blueberries and even after thawing them and draining them they still held too much moisture resulting in a cookie that fell apart after 1 day.
Another note about the blueberries: The fresh blueberries do make these cookies delicate and causes the cookies to soften up a lot after 1 to 2 days (these cookies really are best the day of). You could sub in dried blueberries to preserve these cookies even longer. However, we really enjoyed the juiciness of the fresh berries. Either way they will be good, the choice is yours! 🙂
Hey did you make this recipe?! You are awesome! Please leave a comment down below letting me know how you liked them and be sure to leave a star rating, it helps others to find my recipes easier. Snap a picture on Instagram and tag it with #RobustRecipes so I can see what you came up with. Thanks!
Love that these cookies are clean eating! And those fresh blueberries are a nice touch. I bet it’s a great flavour combo!
Thanks Leanne! Yes, I love the flavor combo! 🙂
I love the contrast of color with the matcha and blueberries in your cookies! Pretty too!
Aww thank you Kim! 🙂