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.
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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.
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


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