Hello sweet pals and happy (almost) St. Patrick’s Day! If I’m being honest here, I have never been a huge St. Patty’s Day fan girl. However, what I am a fan of is any excuse to dedicate a cookie to a holiday. To me, every holiday deserves it’s own cookie - am I right or am I right?
I’m going to take you through my thought process here about how I came up with this recipe (because it only took me 3 failed cookie attempts to get it perfect). I wanted to incorporate some green - duh. So I Googled, green cookie (I was really thinking outside the box) to see how one actually makes a green cookie. Yes, as you probably guessed, green artificial food dye is how they do it most of the time. I personally prefer to keep my recipes all natural and I also like a good challenge. My thought process then went to ‘okay what healthy food can I use to incorporate some green’. Spinach? Not in a cookie. Peas? Eww. Mint? Ehh maybe. Matcha? YES, matcha! After messing around with a couple different types of flour, my healthy St. Patrick’s Day Cookie was born along with a nice healthy drizzle of Matcha Coconut Butter Icing. I know, your drooling.
Healthy St. Patrick’s Day Cookie Directions
Yields approx. 18 cookies
Preheat oven to 350 F. In a medium sized bowl, mix together flours and baking soda. In a separate large bowl, stir together melted coconut oil with coconut sugar until the sugar starts to dissolve. Next, add in the eggs, date nectar, and salt to the sugar mixture. Once mixed, slowly fold the flour mixture into the large bowl. Scoop spoonfuls of dough onto greased cookie sheet. (Tip - press down on the ball of dough to flatten out a little). Bake for ~6-8 mins until edges turn golden.
In a sauce pan, heat coconut butter over low heat. Once liquefied, stir in matcha collagen. While hot, drizzle over cookies. (Tip - the longer you wait to drizzle over the cookies, the mixture will start to thicken. Add a little bit of coconut oil if this happens over low heat to bring the icing back to a liquid form).