Keto Vegan Matcha Cookie Sandwiches
These irresistible soft and chewy Matcha Cookie Sandwiches are super easy to make. They’re keto-friendly, vegan and gluten-free. A perfect snack for everyone!
Ingredients
For Cookies
- 84 grams almond flour 3/4 cup
- 16 grams coconut flour 1/8 cup
- 44 grams powdered erythritol 1/3 cup
- 2 1/2 teaspoons matcha powder See blog post for brand
- 1/8 teaspoon fine sea salt
- 57 grams vegan butter used Miyoko's - 1/4 cup
- 14 grams vegan cream cheese See blog post for substitution - 1 tbsp
- 1/2 teaspoon vanilla extract optional for keto
For Filling
- 180 grams unsweetened coconut cream water removed - 3/4 cup
- 30 grams powdered erythritol 1/4 cup
- 1/2 teaspoon vanilla extract optional for ketosis
Instructions
For Cookies
- In a food processor add almond flour, coconut flour, powdered erythritol, matcha powder and fine sea salt and pulse several times until combined.
- Add half of the cold vegan butter cubes and pulse the food processor a few times until the butter cubes are invisible. Add the remaining butter cubes and process until a crumbly dough forms, then add vegan cream cheese and vanilla extract (if using), and process until combined.
- Prepare a large piece of plastic wrap (about 22 inch x 12 inch) on a working surface and transfer the cookie dough onto it. Seal the plastic wrap to turn it into a rectangle shape. Use a rolling pin to roll the cookie dough to reach every corner of the plastic wrap. I suggest to roll it to 1/4 inch thickness.
- Chill the cookie dough for 30 minutes.
- Line a baking sheet with parchment paper. Shape the cookies using a cookie cutter (I used a D2.5-inch round cutter). Place the shaped cookies onto the lined baking sheet. If you prefer softer cookies, chill the cookies again for 15 minutes. You may skip the chilling and directly preheat the oven to 160°C (320°F).
- Bake the cookies on the middle rack for 13-15 minutes and rotate the baking sheet after 6-7 minutes. Bake until the surface becomes slightly golden brown. If you prefer crunchier cookies, bake them up to 17 minutes until the edges and the surface become golden brown.
- Let the cookies cool on the baking sheet for around 15 minutes before transferring them to the cooling rack. Let cool completely before putting in the filling.
For Filling
- In a medium mixing bowl add coconut cream, powdered erythritol and vanilla extract (if using). Whisk them with an electric hand mixer until combined and fluffy. Put the cream into a piping bag.
- Pipe the cream in the middle of a cookie, around 1/2 inch from the edge and with height like a raspberry, then put raspberries around the edge. Place another cookie on top and press down gently to squish the cream.