A Christmas cookie that has weight loss benefits?
These healthy Christmas cookies are finished off with a delicious matcha powder icing.
Matcha has tons of weight loss benefits and it also is a great source of antioxidants. These cookies are also vegan and use oat flour which is a great source of fiber as well as iron and stress busting magnesium.
And did I mention how delicious these taste?Jump to Recipe
Video more your thang? Check out the video here:
If you feel like you can never resist your favourite foods – especially at Christmas time – it’s not your fault since some foods like store bought cookies may be engineered to have you keep coming back for more but you can make some small adjustments to make your favourite foods more healthy and that’s exactly what we’re going to do with these Healthy Sugar Cookies with Matcha Icing.
Here’s a couple of swaps I’ve made to whip up these Healthy Sugar Cookies with Matcha Icing:
Oat flour – All purpose flour is refined, heavily processed and bleached which is why I try to use it as little as possible. Oat flour is great because all you need to do is add oats to a food processor or blender and boom you have flour. You’ll also get a good dose of fiber as well as some iron and magnesium from the oats.
Coconut palm sugar – This is my GO TO sugar for baking. In my book Unbreakable I wrote a whole chapter on sugar alternatives and coconut palm sugar has to be at the top of that list. You can replace it 1:1 for other sugars that you bake with. It’s unrefined and doesn’t spike your blood sugar as much. It goes really well in baking or coffee and has a bit of a caramelly taste.
Now let’s whip these babies up!
Want to ease holiday stress and keep the the holiday pounds off?
Healthy Matcha Sugar Cookies
- 1 flax egg or 1 real egg
- 1 1/2 cups oat flour or all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut palm sugar
- 6 tbsp coconut oil
- 1 1/2 tbsp almond milk
- 1 tsp pure vanilla extract
- 1/2 cup organic powdered sugar
- 1/4 tsp matcha powder
- 1/4 tbsp almond milk
- First make the flax egg. To a small bowl add 1 tablespoon flaxseed meal + 3 tablespoons water, mix together and set aside for 3 – 4 minutes until gelled. Set aside
- To make oat flour, add oat to a food processor and process until you get the consistency of flour. Reserve about 2 tablespoons of flour and set aside
- Combine dry ingredients in a bowl. Stir in remaining ingredients to form a dough. It will be dry at first but should turn into cookie dough within a minute of stirring.
- Form dough into a big ball then cover and refrigerate for at least 2 hours, preferably overnight.
- When ready to bake, preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
- Line a flat surface with parchment paper, sprinkle with reserved oat flour. Turn the chilled dough onto the surface and allow it to sit for 30 minutes.
- Gently knead it with your hands until it's pliable, then roll the dough to ¼” thick and cut out with cookie cutters. Remove the extra dough and transfer the cut cookies onto the baking sheet. Repeat with the rest of the dough until you don’t have any left.
- Bake the cookies for 9 – 11 minutes until they’re nicely golden brown.
- Cool on a wire rack. Make sure the cookies are completely cooled before frosting them, or the frosting will melt.
- When ready to ice, whisk together the icing ingredients in a medium bowl, pour into a piping bag and pipe onto the cookies!