These matcha shortbread cookies drizzled in chocolate are gluten-free, buttery, crispy and perfect for dunking in that cozy holiday cup of coffee or tea.
*This post is sponsored by Vital Proteins.
If you asked me to rank my top 5 favorite kinds of cookies, shortbread wouldn’t even cross my mind to make the list.
Especially matcha shortbread.
Cookies like these almond chocolate thumbprints and tart cherry fudge thumbprints would pop right to the top (I’m a sucker for a jam or chocolate center), followed closely by any soft batch, flourless or chewy-gooey concoction like these cashew almond butter cookies.
Shortbread would definitely be pulling up the rear at best.
Recently though, in my mad love affair with a mug of afternoon tea that happens every year once the temperature dips and our wood stove starts blasting away, my mind wandered to shortbread cookies and those Danish cookie tins that used to adorn our dinner table in the winter after every meal growing up.
Ah, memories.
That’s when I remembered shortbread cookies and how perfect they were dunked in a mug of black tea.
And the idea of combining shortbread with matcha powder popped into my head.
MATCHA SHORTBREAD COOKIES
I’ve tried really hard to like matcha in the past.
I will say, this matcha ice cream recipe was a huge step in the right direction and I do really love this matcha bread but that’s because the almonds sort of disguise the true flavor of the matcha.
As far as drinking it straight up goes, I’m still not there.
And not sure I ever will be.
I’ve never loved green tea, I just can’t get past it’s grassy earth-like (nicer way of saying dirt) taste when sipped but since I didn’t mind it in ice cream, I thought why not try baking with it and making these matcha shortbread cookies?
Shortbread cookies will never rival thumbprints in my book (but these cranberry orange shortbread cookies do make a good run for it during the holidays) but when you boost them up with delicious vanilla protein powder and drizzle them in dark chocolate, they kinda become the most perfect buttery accompaniment to a warm mug of whatever you’re drinking right around the 3-4pm afternoon slump.
For me it’s usually a cup of aromatic black tea and a splash of milk, no sugar!
GLUTEN-FREE MATCHA SHORTBREAD COOKIES
My mom recently decided to go gluten-free for a bit for health reasons.
When she was visiting last weekend and found out these were gluten-free and filled with gut healing protein, they quickly started disappearing from the container they were stored in.
So here’s your gentle remind about gluten-free, it doesn’t = healthy.
With almost a full stick of butter in these cookies, healthy wouldn’t be the descriptor that comes to mind first.
But, they’re true to their shortbread nature and with all the added benefits of matcha powder!
Matcha shortbread cookies are also super festive (that green is completely natural, can I get an amen for no food coloring?!), have health boosting ingredients like the wondrous matcha and collagen and if ever there’s a time to indulge a bit, it’s this time of year!
These gluten-free shortbread cookies are another great option if you’re looking for shortbread without the matcha.
Love this chocolate drizzled matcha shortbread cookie recipe?
Try other matcha recipes like Matcha Mint Chocolate Chunk Ice Cream or more fun festive recipes like this Green Oatmeal or these Orange Pomegranate Oatmeal Chocolate Chip Cookies
Chocolate Drizzled Matcha Shortbread Cookies
Ingredients
- 1 cup paleo baking flour
- 2 scoops, 36 grams vanilla protein powder (see note)
- 3 teaspoons matcha green tea powder
- 1/4 teaspoon salt
- 90 grams unsalted butter, softened
- 1/3 cup powdered sugar
- 1/4 cup dark chocolate chips
- 1/2 teaspoon coconut oil
Instructions
- Sift the flour, whey, matcha and salt together into a large bowl.
- Place the butter and sugar in a bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy.
- Reduce the mixer speed to low and slowly add the flour mixture. Beat until just incorporated.
- Turn the dough out onto a large piece of plastic wrap, form into a 2″ wide log shape, wrap and place in the refrigerator to chill for 1 hour.
- Preheat oven to 350 degrees.
- Remove dough from the refrigerator. Using a sharp knife, slice into rounds about 1/4″ to 1/3″ thick and place on a parchment or silpat lined baking sheet.
- Bake for 10-12 minutes until edges just start to turn golden brown. Remove and let cool on baking sheet for a couple of minutes before transferring to a cooling rack to cool completely.
- Melt the chocolate chips and coconut oil and stir until smooth.
- Drizzle the chocolate over the cookies as desired and let set for a few minutes to harden. You can place them in the refrigerator for 10 minutes to speed this process up.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Not only were these delicious but the color made them perfect for the holidays.
Matcha and chocolate sounds like a fantastic flavor combination. Perfect for a cookie. Yum!