Description

These naturally sweetened Matcha Cookie Dough Cups feature vegan white chocolate combined with matcha powder stuffed with gluten-free, grain-free chocolate chip cookie dough for the perfect pop-in-your-mouth sweet treat with a matcha boost!

Ingredients

Units Scale

Homemade Matcha White Chocolate

1/4 cup coconut oil
1/4 cup coconut cream
1/4 cup coconut milk powder
2 tablespoons maple syrup
1 teaspoon matcha powder
pinch salt

Store-Bought White Chocolate Chip Method

9 ounces non-dairy white chocolate chips
1 teaspoon coconut oil
1 teaspoon matcha powder

Cookie Dough

1 cup almond flour
3 tablespoons peanut butter
1/2 teaspoon pure vanilla extract
3 tablespoons maple syrup
pinch salt
3 tablespoons mini chocolate chips (affiliate link) (or regular sized)

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Instructions

Start by melting all of the matcha white chocolate ingredients together in a glass measuring cup or bowl. If you’re using store-bought white chocolate chips, melt them with the coconut oil using the double broiler method then whisk in the matcha powder (see notes).
**Note: you may need to blend the white chocolate if your matcha powder isn’t completely dissolved.
Line your mini muffin tin with liners, then place 1/2 tablespoon of the matcha white chocolate in the bottom of each mini muffin cup, then place into the freezer until firm, about 20 minutes.
While the bottom layer is setting up, make your cookie dough by stirring together all ingredients in a medium bowl until a dough forms.
Using a teaspoon, scoop a small (not heaping) teaspoon full of cookie dough into each muffin cup leaving a small border around the edges so that the top layer of matcha white chocolate can surround the cookie dough.
**Tip: make sure your cookie dough is flattened enough to where it’s level with the top of the muffin tin.
Pour the remaining matcha white chocolate over top of the cookie dough and then place back into the freezer for about 45 minutes-1 hour.

Notes

I have found that vegan white chocolate doesn’t melt as smoothly. It’s best to use the double broiler method to melt the chocolate slowly, but if you do choose to microwave, do so in very short increments and stir in between. If you cook it too much it becomes hard and lumpy.

These are best stored in the freezer. Thaw for a couple of minutes before enjoying.

If you have leftover cookie dough, enjoy as a snack or add to a smoothie bowl!

Prep Time: 10 minutes
Additional Time: 1 hour 10 minutes
Category: Dessert
Cuisine: American