Matcha Moringa Monster Cookies
Happy fall! It’s time for sweater weather, or at least the idea of it, depending on where you are. Here in Colorado, it’s hot! But cooler temps are on the horizon, aspens are beginning to blaze golden, and I’m ready to welcome hugs in mugs, warm spice, and plenty of cookie baking!
Should I be concerned over the vast wealth of fond, favorite memories I have that involve cookies? Specifically, cookie baking. It didn’t honestly matter whether I ate the cookies or gave them all away (well, maybe it mattered a little bit, sometimes). It was really the symphony of aromas, the messy playfulness, the bright creative splurges of decorating, and just the sense of togetherness encapsulated in those moments. I think I’ll revel in cookie baking solo when and if the time comes, but for now I’m not even going to expend the energy wondering. I just want to enjoy the moments in the kitchen with loved ones—and it does without saying, especially my sweet big kid.
Another bonus of cookie baking—anything goes! Here’s an opportunity where failure isn’t an option; there are no points for tidiness, at least at our house. If you're like me, elegant piping can be intimidating--whether or not that's the case, Halloween provides the perfect playground! These easy Frankenstein cookies may not be the tidiest, but I think they're all the more beguiling and boorific for the sloppiness, wouldn't you agree? I included a 1/2 teaspoon each of matcha and Organic India USA Moringa powders in the simple almond and gluten free flour blend shortbread for the green tint and extra wholesomeness. Bake, dip, and pipe/drizzle--you can't go wrong with this wholesomely yummy fun. More to come!
Sloppy but spooktacular!
Matcha and Moringa Monster Cookies
Makes 1 dozen
¾ cup gluten-free flour of choice
3/4 cup almond flour
½ teaspoon baking soda
1/2 teaspoon Moringa powder
1/2 teaspoon matcha powder
¼ cup maple syrup
¼ cup olive oil
Approximately 1-3 tablespoons plant milk of choice, or as needed
½ Cup dark chocolate chips
Preheat the oven to 350 F.
Combine all ingredients through olive oil in a mixing bowl. Stir, adding plant milk as needed to form a dough.
Roll out on parchment paper fitted over a baking sheet, forming a long rectangle. Slice down the middle and across to into approximately 12 smaller rectangles.
Bake for 12 minutes. Remove from the oven and let cool.
While the cookies are cooling, melt the chocolate in a double boiler or microwave. Dip the tops of each cooled cookie in the chocolate. Put the remaining melted chocolate in a piping bag with an extra small tip and draw the faces. Enjoy!