Green Tea Cookies Recipe

green tea cookies

I receive a lot of healthy snack subscription boxes and tend to get some repeated items I will collect until I am inspired to use them. Recently, I received a large number of EatGreenTea packets from my November Bestowed box and suddenly had an idea to use them in a cookie. Green tea cookies, or cookies made with any kind of tea, is not a new concept, but I never made anything like it before, so I was excited to try something new.

My concern about making green tea cookies is that green tea is such a delicate flavor that could easily be lost if paired with the wrong ingredients. Most recipes I found called for a traditional matcha (green tea)  powder. Since my challenge is to incorporate products I get from my subscription boxes, I substituted that for the EatGreenTea which I put through a blender. My own green tea powder did not have the bright, vibrant green of the matcha, but it at least still has the flavor.

green tea cookies

I made one batch of the cookies and they were… good. Not the amazing, incredibly unique cookies I was expecting, but definitely not bad. The recipe is a basic shortbread and that is what I had in mind when trying it, but it did not have the sweetness I was hoping for. I decided to re-work the recipe. I included a bit more sugar the bring out the sweetness and added more green tea to amplify the flavor a little more. Other than that, I did not need to change the recipe at all. Because this is a very light and simple cookie, I have a few suggestions to add to the flavor.

  • Drizzle white chocolate over the cookies once they’ve completely cooled.
  • Toast sliced almond, chop them roughly and add to the batter
  • Sprinkle sugar on top prior to baking
  • Enjoy plain with an herbal or fruity tea

green tea cookies

Green Tea Cookies Recipe
 
Light and simple green tea cookies
Ingredients
  • 1 stick of unsalted butter, plus 2 tablespoons; softened
  • ¾ cup confectioner's (powdered) sugar
  • ¼ granulated or raw sugar
  • 3 egg yolks**
  • 5 - 6 packets of EatGreenTea*
  • ½ teaspoon sea salt
  • 1¾ cup all-purpose flour
Instructions
  1. Blend the packets of whole leaf EatGreenTea until it becomes a fine powder. This should be enough for about 2 tablespoons.
  2. Blend the granulated sugar until it is a fine powder. Mix this and the powdered green tea with the confectioner's sugar until well-blended.
  3. In a separate bowl, mix the flour and sea salt together.
  4. Add in the butter to your sugar and green tea mixture and mix until everything becomes a uniformly green color. Slowly add the egg yolk and mix until just combined.
  5. Slowly add the flour mixture to your wet ingredients and mix until it forms a ball of dough.
  6. Form the dough into a ball and flatten. Cover with plastic wrap or place in a freezer bag and place in the refrigerator or freezer for about 30 minutes.
  7. Preheat the oven to 305 degrees.
  8. Take out the dough and place on a floured surface. Roll the dough until itis about ¼ inch in thickness.
  9. Use your favorite cookie cutter shape and cut out cookies.
  10. Place cookies on parchment-lined paper.
  11. Bake for 12 - 14 minutes.
  12. Cool for one minutes on the sheet and move to a wire rack to cool completely.
Notes
*Subscription Box ingredient
**At one point I ran out of egg yolks and substituted them with whole flax meal from my KLUTCHclub subscription box. I used the equivalent of two eggs.

Pumpkin Chocolate Chip Cookies

pumpkin chocolate chip cookies

 

One of the great things about KLUTCHclub is that they include a few food ingredients you can use in a ton of different recipes. So far, the whole flax meal I got in one of my boxes has been one of my favorite items to get from them. (You can read my KLUTCHclub Cooking Essentials review here.)  I especially love to use my flax in my cookies.

I am all about pumpkins. Not just during Autumn, but year round. I fell in love with the idea of a chewy pumpkin chocolate chip recipe after finding a recipe on Sally’s Baking Addiction. I tried her recipe out and it was great, but I thought of a couple of alterations I could make to make them a little more healthy and incorporate my subscription box ingredient.

 

pumpkin chocolate chip cookies

One of my goals in baking is to try and make the food I make just a little more nutrient dense. This is my own way of justifying my weekly baking adventures. Usually I do this by using my flax meal or adding whole wheat flour. What I like about these ingredients is their slightly nutty taste and chewiness. I had to adjust the recipe a bit because I wanted to use whole wheat flour and add in the flax meal – both of which absorb liquid more than all-purpose flour. On the surface this sounds great because pumpkin puree is full of moisture, but both ingredients together can make a cookie taste cakey fast.

 

pumpkin chocolate chip cookies

 

The first few times I tried out the recipe, there was not enough pumpkin flavor for me – at the same time, I felt I was really pushing the limits on moisture in the cookie. I decided I would increase the pumpkin just a little, swap out some of the all-purpose flour with the whole wheat and mix the flax in the pumpkin to absorb as much of the moisture as possible.It was a good plan, but the flax and whole wheat took away from the vibrant pumpkin color in the original recipe. Instead, it looks deceptively like a regular chocolate chip cookie. I suppose I can’t have everything, can I?

 pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies
Author: 
 
Ingredients
  • 1 Stick (1/2 cup) unsalted butter
  • ¼ cup, plus 2 tablespoons light brown sugar
  • ½ granulated white sugar
  • 8 tablespoons (3/4 cup) of pure pumpkin puree (not pumpkin pie mix!)
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 4 tablespoons whole flax meal*
  • ¼ teaspoon sea salt
  • ¼ baking soda
  • ¼ baking powder
  • 1½ teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • ¾ cup semi-sweet chocolate chips, plus 2 tablespoons
  • ½ bar Green & Blacks Dark Chocolate*
Instructions
  1. Soften the butter by leaving it out for about an hour. Heat the butter until it just starts to melt, but has not melted all the way. If you use a microwave, 5 - 10 seconds should do.
  2. Mix the flax meal with the pumpkin puree.
  3. Whip the butter and sugars together in a separate bowl and add the vanilla.
  4. Slowly add the pumpkin and flax mixture until thoroughly combined.
  5. In a separate bowl, mix the whole wheat flour, all-purpose flour, sea salt, baking soda, baking powder, cinnamon, and pumpkin pie spice.
  6. Slowly add the flour mixture to the wet ingredients, half a cup at a time.
  7. Fold in the ¾ cup of chocolate chips.
  8. Chill the dough in the refrigerator for at least 30 minutes and preheat the oven to 350 degrees.
  9. Line your baking sheet with parchment paper and roll the dough into balls. Lightly flatten the dough balls and space them on the baking sheet about an inch apart.
  10. Bake for approximately 10 minutes.
  11. Take out cookies and allow to cool on the baking sheet.
Notes
* Subscription box ingredients.

 

I had some fun experimenting with the chocolate chunks while formulating my recipe. I tried sticking them in before baking and sticking them in after. As you can see, the dark chocolate has such a low melting point, it completely melted and spread apart in the oven. I have to say, I like the way they look – what do you think?

 

pumpkin chocolate chip cookies

Have you ever received the KLUTCHclub Cooking Essentials box before? What recipes have you used your whole flax meal in?

Beyond Eggs – Chocolate Chip Quinoa Cookies

In the Marh 2013 Vegan Cuts subscription box, I received a packet of Beyond Eggs from Hampton Creek Foods which is a company leading the way for sustainable and animal-friendly food alternatives. Their main project being the Beyond Eggs which is a powdered egg supplement made from plant proteins. Supposedly, this egg substitute can replace actual eggs in all manners of cooking.

On the packet I received, it said that it was for cookies, so I am not sure if they create different variations depending on its intended use. I will try to make scrambled eggs with the rest of my powder later as an experiment.

I wanted to try out the powdered egg substitute just to see how well it worked in my baking. Any excuse to make some cookies, really. I decided I wanted something somewhat healthy and was inspired by the Alter Eco dark chocolate quinoa bar we got in our April 2013 PopSugar Must Have box so I created a whole wheat quinoa cookie recipe. I did not have any of the chocolate left, nor did I have any other type of dark chocolate around, so I opted for some pretzel M&Ms I had laying around. Next time, I will wait until I can find some ultra dark chocolate to add in because I think it really does go well with the quinoa and cranberries. This is coming from someone who isn’t a huge fan of dark chocolate, so that is really saying something.

Chocolate Chip Quinoa Cookies

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, room temp
  • 1/2 cup packed brown sugar
  • 1/4 raw honey *
  • 1 1/2 teaspoon vanilla extract
  • 1 cup cooked and cooled quinoa
  • 1 cup cranberries
  • 1 cup dark chocolate chips
  • 2 eggs **
* I prefer raw honey, it has a more vibrant and diverse flavor, You can find it at places like Whole Foods. Any other type of honey will work fine though
** To substitute the two eggs, you need 3 tablespoons of Beyond Eggs and 6 tablespoons of water.
Instructions:

beyond eggs chocolate chip

  1. Mix the flour, baking powder, baking soda and salt together in a medium bowl and set aside. Preheat the oven to 375
  2. Cut the butter to squares in a large bowl and add the brown sugar and honey. Beat everything until it becomes light and fluffy.
  3. Mix the water and Beyond Eggs to make your egg substitute. When I did this, it came out kind of grey and smelled like a cross between soy and yeast. It started to bubble and froth the same way yeast does.
  4. Add the “eggs” to the butter and sugar mixture as well as your vanilla extract and beat for another three to four minutes. I noticed that everything started to froth a bit after adding the eggs, and the smell wasn’t as nice as it normally is when making cookies.
  5. Add in your dry ingredients about half a cup at a time until everything is thoroughly mixed.
  6. Fold in the quinoa, cranberries and chocolate.
  7. Line your baking sheets with parchment paper or spray with cooking spray and dollop small rounds of dough on the sheet one inch apart. Each should be about a tablespoon’s worth of dough. Chill for another 5 minutes and then bake for about 12 to 15 minutes or until golden brown.
I was really surprised at how well the Beyond Eggs worked. When I tasted the cookies, I couldn’t tell the difference at all. I was pretty skeptical while I was baking because of the smells and consistency, but it all ended well. I will definitely be trying these out more once I can find them in a local store. All I need to do now is see if this same batch of powdered eggs work as well with scrambling….
Have you tried baking with Beyond Eggs yet? What were your experiences using this new brand?

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