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Mint Matcha “Oreo” Cookies

by Livestrong_Recipes  |  Sep 7, 2017

Mint Matcha “Oreo” Cookies
  1. PREP
  2. 30 m
  • COOK
  • 15 m
  • TOTAL
  • 45 m

You’ll impress everyone with a fresh-baked batch of these handmade sandwich cookies. They feature a creamy, minty-sweet filling that gets its natural greenness from culinary matcha. It’s a powder made from antioxidant-rich Japanese green tea leaves. For bonus healthfulness, the cookies are 100 percent whole grain and made with virgin coconut oil instead of butter or shortening, providing real coconutty goodness. Keep them chilled.

INGREDIENTS

SERVES 16

  • 2 1/8 cups 100% Stone Ground Whole Wheat Pastry Flour
  • 1 1/8 cups Cocoa, dry powder, unsweetened, HERSHEY'S European Style Cocoa
  • 1/2 tsp Sea Salt
  • 3/4 cup Virgin Coconut Oil, Unrefined
  • 3/4 cup Turbinado Sugar, Organic
  • 2 tsp Pure Vanilla Extract
  • 1/4 tsp peppermint extract
  • 2 1/4 cups Organic Powdered Sugar
  • 2 tsp Powdered Green Matcha Tea
  • 1/4 cup Greek Fat Free Yogurt, Plain

DIRECTIONS

1 Preheat oven to 350°F. Line two baking sheets with unbleached parchment paper.
2 Add 2 tablespoons each of the flour and cocoa powder to a small bowl. Stir and set aside.
3 In a medium mixing bowl, whisk together the remaining 2 cups flour and 1 cup cocoa powder, and the salt.
4 In a large mixing bowl, blend with an electric mixer on high speed the (liquefied) coconut oil and sugar until well blended. (Hint: Use unsalted organic butter if you prefer a buttery rather than coconutty flavor.) Add 1 1/2 teaspoons of the vanilla extract and 1/8 teaspoon of the peppermint extract and blend until combined. Add the flour mixture from the medium mixing bowl and blend on low speed until evenly combined and large sticky crumbles form. Firmly form cookie mixture by hand into 2 balls.
5 Dust a clean kitchen surface with the reserved flour-cocoa mixture from the small bowl. One dough ball at a time, roll out onto the dusted surface with a rolling pin until dough is about 1/4-inch thick. Cut into cookie rounds using a plain (1 3/4-inch diameter) round cookie cutter. You should have about 32 total cookies. Arrange on the prepared baking sheets. (Note: You can re-roll remaining dough scraps into cookies; bake after completion of the original 32 cookies.)
6 Bake until firm, about 15 minutes. Cool cookies completely on the baking sheets on racks to allow them to firm and crisp. (Note: The cookies are delicate!) Using a thin spatula, carefully transfer the completely cooled cookies onto a platter and chill in the refrigerator.
7 In a large mixing bowl, blend with an electric mixer on low speed the powdered sugar, matcha, Greek yogurt (or vegan alternative), and remaining 1/2 teaspoon vanilla extract and 1/8 teaspoon peppermint extract until a thick, creamy filling forms, then blend on high speed until fluffy. Adjust ingredients, if need. Transfer filling to a pastry bag. Pipe about 1 tablespoon mixture onto the center of 16 chilled cookies. Place remaining cookies on top to form “Oreo” cookies. Store in the refrigerator.
8 PC: Jackie Newgent