Its December! Holy cow…

I feel like I say that every year, but this year I REALLY mean it. It always seems to sneak up on us!

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There is no better way of bringing in the holidays other than singing along to christmas music & making holiday cookies. Peppermint, chocolate, gingerbread, you name it, I’m about it! This year, my goal is to make all of my cookies gluten-free and vegan… which can be the most frustrating feat!

I was happy to partner with Mizuba Matcha to make these holiday cookies. They embody everything I love and need from my Matcha in the mornings along with everything I love and need from a cookie. Fat, chocolate, peppermint, and MATCHA!

Makes about 20 cookies. You’ll need parchment paper, a cookie cutter (I used an old tomato paste can) and a rolling pin.

The Goods:

For the cookies-

  • 1 cup GF all purpose flour blend

  • 1/3 cup coconut oil

  • 3 tbsp coconut sugar

  • 1/4 cup dairy-free dark chocolate chips, melted

  • 2 tsp cold water

For the Matcha filling-

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  • 1/4 cup coconut oil

  • 1/4 cup coconut butter

  • 4 tbsp powdered sugar

  • 2 tsp Mizuba Organic Culinary Matcha

  • 4 tsp cashew milk

For the Topping-

  • 1 cup dairy-free dark chocolate chips

  • 1 tsp coconut oil

  • 3 organic, naturally dyed candy canes

The Method:

For the cookies-

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Preheat oven to 350. In a bowl, add flour, coco oil, and sugar. Mix with a spoon until crumbs are made. Add in chocolate and flour and mix until a dough ball forms. Don’t be afraid to mix with your hands too if need be!

Grab a piece of parchment and place it onto your working surface. Place dough ball in the middle of the parchment and place another large piece of parchment on top. Roll out dough to a 1/4 inch thick using a rolling pin or a mason jar.

Using your cookie cutter, cut out circles of the dough as close together as you can. Place on a cookie sheet prepared with parchment paper. Use the extra dough, roll it up into a ball, roll it out and cut again.

Cook for 10 minutes. Let cool while you make filling.



For the Mizuba Matcha filling:

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In your stand mixer (or by hand), mix all of the ingredients together. Whip on high until everything is combined. Once combined, top cookies with filling. Place in freezer for 10 minutes to harden while you make chocolate sauce.




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For the chocolate topping:

Melt coco oil and chocolate together in a pan. You can use a double boiler, or just pay attention and continue to stir until melted. Set aside and let cool before topping!

Once the chocolate is cool yet still melty, place the cookies on a cooling rack, and pour chocolate over each one. Top immediately with crushed candy cane.

Store them in the fridge and enjoy!

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