Gluten-Free Buckwheat Matcha Chocolate Chip Protein Cookies - Be Tea Company

Gluten-Free Buckwheat Matcha Chocolate Chip Protein Cookies

Overview

Prep Time: 10 minutes
Chill Time: 40 minutes
Cook Time: 11 minutes
Yield: 25 Cookies

These matcha cookies go perfectly with our Coconut Matcha Latte for an afternoon snack.

Gluten-free baking can be a challenge but this gluten-free cookie recipe, utilizing buckwheat flour as a base yields amazing, delicious matcha-flavored protein cookies that no-one would ever know are gluten-free based on the taste and texture. The use of coconut milk powder and grapeseed oil help keep these cookies moist and chewy, just as much as any non-gluten-free cookie.

Coconut Matcha Latte | Non-GMO | Vegan | No Added Sugars
Be Tea Co Coconut Matcha Latte

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With relatively low sugar compared to a most cookie recipes, the matcha flavor shines in these cookies. Between being gluten-free, having the L-theanine of matcha, the antioxidants of both matcha and cacao, plus whey protein, these may be some of the healthiest cookies you've ever had, and as a bonus you'll actually enjoy eating them!

In this recipe we used Swisse Vanilla Whey Protein Powder but any gluten-free protein powder will work. You may need to play with the proportions a bit if your using something other than whey protein such as pea protein but it should work just fine.

Be Tea Company Matcha Gluten-Free Buckwheat Chocolate Chip Protein Cookies Dough Ball

Recipe

Ingredients:

  • 1/2 cup (100g) 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 grapeseed oil
  • 2 1/2 cups (300g) gluten-free buckwheat 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
Be Tea Company Matcha Gluten-Free Buckwheat Chocolate Chip Protein Cookies Dough Balls on cookie sheet
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, and grapeseed oil to the creamed butter and sugar and mix until fully incorporated
Step 3:
In another medium sized mixing bowl mix buckwheat 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 375F (190C) 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 2-3 inches of separation. You can press down on the balls with the back of a spoon if you want a thinner, flatter cookie
Step 9:
Bake for about 11 minutes until the cookies just start to get a bit of browning on the top
Step 10:
Remove from oven and let the cookies cool on the sheet for about 5 minutes before removing them to a cooling rack.
Be Tea Company Matcha Gluten-Free Buckwheat Chocolate Chip Protein Cookies Baked on Cookie Sheet

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