Gluten Free Matcha Chocolate Chip Fiber Bombs

September 28, 2022

Overview

Prep Time: 10 minutes

Chill Time: 40 minutes

Cook Time: 12 minutes

Yield: 25 Bites

These matcha fiber bombs go perfectly with our Coconut Matcha Latte for your morning breakfast or afternoon snack.

A mathematical error in coming up with a new gluten-free cookie recipe resulted in these new snacks which I'll call fiber bombs instead of the intended cookies. As Bob Ross always said, "there are no mistakes, just happy accidents" and he was right. This "happy accident" resulted in these super high-fiber, low sugar matcha flavored chocolate chip fiber bombs.

With the original intent of putting a spin on one of our other gluten-free cookie recipes, this recipe uses a combination of buckwheat flour and coconut flour. With 1 cup of coconut flour containing a massive 144% of the daily recommended value of fiber at 40 grams and 1 cup of buckwheat flour containing 12 grams of fiber, these snacks are an absolute powerhouse when it comes to fiber supply in your diet.

Coconut Matcha Latte | Non-GMO | Vegan | No Added Sugars

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Not only are these a great source of fiber, they're also delicious. After I finished mocking myself for messing up the original intention of the recipe, I've been unable to stop snacking on these fiber bombs. I can do that guilt free with them being low in sugar, high in fiber, rich in protein and packed with antioxidants thanks to the Matcha and Cacao.

Fiber is often one of the hardest macros to keep up with when trying to maintain a healthy, balanced diet but not anymore with this recipe.

Be Tea Company Gluten Free Matcha Fiber Bombs overhead view with Coconut Matcha Latte

Recipe

Ingredients:

1/4 cup (50g) packed brown sugar
1/2 cup (100g) granulated white sugar
2 sticks (226g) softened salted butter
1 large egg (room temp)
1 egg yolk (room temp)
2 teaspoons vanilla extract
1 tablespoon olive oil
1 tablespoon coconut oil
1 3/4 cup (210g) gluten-free buckwheat flour
1 3/4 cup (210g) coconut flour
2 tablespoons (12g) of matcha powder
1 teaspoon (6g) salt
1 teaspoon (4.8g) baking soda
2 tablespoons + 1 Teaspoon (16g) coconut Milk Powder
1/4 cup (21g) vanilla whey protein powder
200g chopped 85% Cacao

Instructions:

Step 1:

In a large mixing bowl, cream together butter with brown and white sugar until smooth

Step 2:

Add vanilla, egg, egg yolk, olive oil and coconut oil to the creamed butter and sugar and mix until fully incorporated

Step 3:

In another medium sized mixing bowl mix buckwheat flour, coconut flour, matcha, salt, baking soda, coconut milk powder, vanilla whey protein powder until evenly mixed

Step 4:

Combine the dry mix with the wet mixture and mix until fully combined

Step 5:

Fold in chocolate chips to the mixture until evenly distributed

Step 6:

Place the mixture into the freezer for about 40 minutes

Step 7:

Pre-heat oven to 300F (150C) and line a baking sheet with parchment paper

Step 8:

Make balls of about 2 tablespoons of dough and place on the baking sheet with about 1-2 inches of separation.

Step 9:

Bake for about 12 minutes until the fiber bombs are cooked through

Step 10:

Remove from oven and let the fiber bombs cool on the sheet for about 5 minutes before removing them to a cooling rack.

Be Tea Company Gluten Free Matcha Fiber Bombs with Coconut Matcha Latte in background

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