Hojicha Matcha Pinwheel Cookies
Remember chocolate vanilla pinwheel cookies? Hojicha Matcha Pinwheel Cookies are the kid's classic all grown up. The bold flavors of hojicha and matcha make for a delicious and colorful treat. This cookie recipe is also much healthier than the traditional version as it is naturally sweetened, and contains healthy fats and fiber. Best of all, Hojicha Matcha Pinwheel Cookies are entirely plant-based and gluten-free.
Serve Hojicha Matcha Pinwheel Cookies with either a matcha or hojicha latte, and impress your guests at tea time.
- 1 cup almond flour
- 2 tablespoons ground flaxseed
- ½ teaspoon baking powder
- ⅛ teaspoon Himalayan pink salt
- 2 tablespoons coconut oil, melted
- 4 tablespoons maple syrup
- 2.5 tablespoons loose leaf hojicha, ground
- 2 teaspoons matcha powder
- Combine 1 cup almond flour, 2 tablespoons ground flaxseed, ½ baking powder, ⅛ teaspoon salt in a medium bowl.
- Add 2 tablespoons of coconut oil to a small saucepan. Heat on low until melted. (Alternatively, add 2 tablespoons of coconut oil to a microwave-safe container. Heat in the microwave for 10 seconds, then stir until melted.)
- Add melted coconut oil and 4 tablespoons of maple syrup to the medium bowl and mix to combine.
- Transfer half of the dough into a small bowl.
- Grind 2.5 tablespoons of loose leaf hojicha using a spice grinder, coffee grinder, or the grind function of a food processor.
- Add the freshly ground hojicha powder to one bowl, and add 2 teaspoons matcha powder to the other bowl.
- Mix well until each dough is even in color.
- Wrap each dough in plastic wrap, shape into a rectangle and freeze for 10 minutes.
- Remove the hojicha flavored dough from the freeze and place between two pieces of parchment paper.
- Use a rolling pin to roll the hojicha flavored dough into a rectangle, and place back in the freezer. The longer the rectangle, the smaller the cookies will be.
- Repeat the process with the matcha flavored dough.
- Preheat the oven to 325°F / 160°C, and line a baking sheet with a silicone baking mat or parchment paper.
- Place one rectangle of dough over the other. Gently roll the two doughs together, and trim any uneven edges.
- Starting with the long side of the rectangle, roll tightly into a log.
- Place the dough back into the freezer for 20 minutes.
- Use a sharp knife to slice ¼ inch cookies, and place them on the lined baking sheet.
- Bake for 10 - 15 minutes, depending on the size of your cookies.
Recipe adapted from The Foodie Teen.