1/4cup/85g coconut nectaror agave syrup, maple syrup
1tspvanilla extract
Instructions
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the shredded coconut, almond flour, and matcha powder.
Add the coconut nectar, and vanilla extract. Using a wooden spoon, mix for about 1 minute, or until it forms a slightly sticky paste. You can also use your hands to mix.
Using slightly wet hands, form 8 thick cylinders of about 1.5-inch wide and place them on the baking sheet. Don’t worry if they are close to each other, they won’t spread.
Bake for about 20-25 minutes. Then let cool at least 20 minutes before enjoying the cookies.
Notes
These matcha cookies will keep for up to 5 days stored at room temperature in an airtight container.