Matcha cookies

A delicious combination of Matcha, raspberries and almonds… an easy and tasty recipe. For all Matcha green tea lovers!

For 10 cookies

Ingredients:

• 100 g bio coconut oil
• 150 g egg whites (4 eggs)
• 100 g erythritol
• 50 g whole-grain flour
• 80 g almond flour
• 5 g Matcha
• some raspberries
• Himalayan salt

Directions:

Preheat the oven to 180° C. Melt the coconut oil on low heat. Mix the egg whites, erythritol, flour (whole-grain and almond) and Matcha in a bowl. Gradually add the melted coconut oil to the mixture. Add a pinch of salt. Pour the dough into muffin tins. Add raspberries on top of each muffin. Bake for 20-25 minutes.