Matcha oreo cookies

This recipe was my Christmas offering to Santa for last month's Instagram shout out party which I ran with my friends Marialena from My Nutri Calendar and Meghna from Meghnas.com.

We called it #FeedSantaHealthy and I absolutely loved seeing all the creative dishes that were served up to give Santa a healthy alternative to sherry and a mince pie when he came down the chimney. 

Have a look at the hash-tag to get a look at all the entries! These are four of my absolute favourites from the four weeks we ran the party, do go and look at their beautiful accounts too:

 Top left: Vanilla yoghurt blueberry smoothies from  @Sophie_thehungrymongoose  Top right: Figgy puddings from  @the_balanced_kitchen  Bottom left: A Christmas wreath from  @a.pair.of.figs  Bottom right: Jammy Dodger biscuits from  @thewrightfoodie

Top left: Vanilla yoghurt blueberry smoothies from @Sophie_thehungrymongoose
Top right: Figgy puddings from @the_balanced_kitchen
Bottom left: A Christmas wreath from @a.pair.of.figs
Bottom right: Jammy Dodger biscuits from @thewrightfoodie

As it happened the weekend I tried making these I started off with very different recipe ideas. First off I tried an apple pie which totally collapsed and ended up a crumble (partly on the kitchen floor!) and then I had a go at some sweet miso fudge which tasted great but looked like greeny-brown sludge. So by Saturday night I gave up, bought some trashy magazines and went for a take-away round at my friend's house! 

But I tried again on Sunday and switched up the recipes I tried. I have to admit I get pretty disheartened when recipes are a total disaster and usually take a break from them rather than trying again immediately. Anyone else with me?! 

So cookies felt like the order of the day and I was delighted (and I'll be honest relieved... weekends are precious and I don't want to lose two days with rubbish recipes!) they turned out so well. The cookies are lovely and crumbly and the creamy sweet filling contrasts really well with the bitter chocolate. Completely redeemed myself from Saturday’s disasters - phew! 

Matcha oreo cookies | The Flourishing Pantry

SERVES: Makes 12-14 cooks
PREP TIME: 30 minutes
COOK TIME: 25 minutes

 

INGREDIENTS 

Cookies:

  • 1 1/2 cups oat flour (plain oats ground into a powder in a food processor or Nutribullet) 
  • 1/2 cup cacao powder 
  • 2 tbsp maple syrup 
  • 1/2 tsp baking powder 
  • 1/4 tsp salt 
  • 1/2 cup melted coconut oil 
  • 1/4 cup milk of choice 

Matcha filling:

  • 1 cup cashews, soaked in boiling water for 30 minutes or ideally 4 hours + (or overnight) in cold water, to keep more nutrients
  • 2 tbsp maple syrup 
  • 1 tbsp coconut oil 
  • 1/4 cup milk of choice 
  • 2 tsp matcha powder 

 

INSTRUCTIONS

1. Preheat the oven to 180°C.  

2. Mix the flour, cacao, maple syrup, baking powder and salt in a bowl. Add the coconut oil and milk and mix to combine. Eventually you'll be able to get your hands in and work the mixture together into a dough ball. 

3. Transfer the dough onto a well floured surface (you can actually also use a bit of melted coconut oil if you want to avoid flour). Roll out the dough until a 1/4-inch-thick and use a round cookie cutter to cut out the cookies. The cookies don't rise at all so think about how you want the final product to look and don't make them too thin! 

4. Arrange the cut cookies on a lined baking sheet and bake for 15-20 minutes. They don't spread so you can put them close together. Leave to cool completely while you prepare the filling.

5. Blend all the filling ingredients in a blender until smooth. 

6. Spread a thin layer of the filling onto one of the cookies and top with another. 

7. Enjoy! You can store in an air-tight container for up 4 days.

Matcha oreo cookies | The Flourishing Pantry
 
Matcha oreo cookies | The Flourishing Pantry

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Matcha oreo cookies | The Flourishing Pantry