Açaí, chia seeds, matcha, turmeric, maca, spirulina, … there are so many superfoods that are supposed to make you feel the best version of yourself. Although I think that by following a balanced diet you should not need any supplements, I do like to incorporate some superfoods into my daily eating routine as I do believe in their positive health effects.
Some of my favorite superfoods are chia seeds for digestive health, turmeric for its powerful anti-inflammatory effects, maca for hormone balance and to boost my energy levels, and matcha as a healthy substitute for coffee.
I just found out, that the latter is also great for baking as it gives cakes and cookies this beautiful green color while providing a lot of nutrients such as antioxidants.
With that in mind, what better way to upgrade your typical holiday cookies than with adding matcha to it. These vegan and gluten-free matcha gingerbread cookies are incredibly simple to make and an extraordinary addition to your cookie plate. I used coconut sugar which gives the dough a more brownish color. If you prefer a brighter green, you can easily substitute for organic raw cane sugar.
If you are wondering where to get matcha or other superfoods, I recommend the brand terra elements, a Munich-based enterprise that focuses on organic and high-quality products and sustainability.
Have fun experimenting with different superfoods and give these matcha gingerbread cookies a try. Or how about an açaí berry chia pudding for breakfast?
Thanks, Konstantin Volkmar for taking some of these beautiful pictures.
Matcha Gingerbread Cookies
A healthy upgrade to your traditional gingerbread cookies. Matcha adds a lovely green color and lots of nutrients to these holiday cookies.
- For the dough:
- 1 cup (150g) rice flour
- ½ cup (45g) almond flour
- ½ cup (45g) chestnut flour
- 1 teaspoons of matcha powder
- ¾ teaspoon baking soda (natron)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- ¼ teaspoon ground black pepper
- 1/2 cup (70g) coconut sugar or raw cane sugar
- ½ avocado, mashed
- 1/3 cup (70g) virgin olive oil
- 2 tablespoon grated fresh ginger
- 1 teaspoon vanilla extract
- For coating:
- ½ teaspoon matcha powder
- ¼ cup raw cane sugar
- Step 1 Preheat the oven to 375°F / 190°C and line a baking tray with parchment paper.
- Step 2 In a medium bowl, mix flours, matcha powder, baking soda, cinnamon, salt, ground cloves, nutmeg, and black pepper.
- Step 3 In a separate bowl, whisk together sugar, avocado, olive oil, fresh ginger, and vanilla. You can use a hand mixer, but a fork would work as well. Add the dry ingredients and beat with a wooden spoon until well combined.
- Step 4 Mix remaining matcha powder and sugar on a large plate.
- Step 5 Divide the dough into 12 pieces of similar size. Roll each piece into a compact ball using the palms of your hands. Press each ball into the matcha-sugar-mixture and flatten to a disk.
- Step 6 Place it on the prepared baking tray, sugar-side up. bake for 10 minutes, rotating the baking tray halfway through.
- Step 7 Let cool on the tray for at least 5 minutes before serving or let cool completely before storing in an airtight container.