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  • Writer's pictureKelly

Keto Matcha Snickerdoodles (Vegan, Grain-Free, Gluten-Free, Keto, 100% Sugar-Free)

Updated: Apr 14, 2023

This is my second keto recipe on The Dimpled Date! I'm not a particular fan of using artificial sweeteners, but I couldn't resist and these cookies are absolutely delectable! Vegan, Keto, sweetened with monk fruit-erythritol sweetener & stevia, and with hidden veggies, these cookies are a great healthy option for a keto dessert. These cookies are slightly crisp on the outside and soft on the inside, truly the optimal snickerdoodle consistency. A little tangy, a little earthy, spiced, and very sweet, these Matcha Snickerdoodles won't disappoint. *FULL DISCLAIMER: these snickerdoodle cookies do have a small amount of caffeine from the matcha green tea in them, but the amount per cookie is much less than the amount of caffeine in a cup of coffee (100 mg of caffeine in a cup of coffee). If you don't tolerate erythritol well, check the "Substitutions" section of this post for keto alternatives. Currently, I'm in the process of perfecting date-sweetened matcha snickerdoodles, so for my date-lovers, stay tuned. But don't worry, I didn't forget about you, my keto readers! This recipe will become a new keto favorite, I'm sure.



What's one of the best flavor combos? Matcha and almond, of course! These cookies have a vibrant matcha flavor with delicate almond notes and warming cinnamon spice. You won't be able to just eat one of these cookies (they are addictive).


These Keto Matcha Snickerdoodle cookies are 100% vegan, gluten-free, grain-free, and keto. Instead of cinnamon sugar, these cookies are rolled in cinnamon and granular stevia. Instead of grain-based flours, I used low-carb almond flour and coconut flour. Instead of animal products, I used vegan butter, a flax egg, and unsweetened almond milk (all of which are keto!). And I hid some veggies in these cookies too (BOOM).


These cookies would go nicely with a warm matcha latte, black tea, or a chai latte. My Keto Matcha Snickerdoodles have a nice crisp snap when you bite into them, revealing a soft, moist center. The green color in these cookies is 100% natural, courtesy of matcha green tea powder and kale. This cookie recipe is a healthy alternative to a typical keto cookie, which can be loaded with animal products, unhealthy sweeteners, and additives. Also, please be aware that these snickerdoodles are not paleo, as they contain artificial sweeteners and other non-paleo ingredients.


Nutritional Profile of my Keto Matcha Snickerdoodles


Vegan butter- vegan butter (like Earth Balance or Miyoko's) is typically made of healthy vegetable oils and/or unsweetened plant milks. Healthy vegetable oils are rich in healthy fats that benefit your brain, heart, and complexion. Unsweetened plant milks can offer healthy fats, fiber, protein, vitamins & minerals. Fiber aids digestion, protein builds muscle, and vitamins and minerals in general nourish the body and prevent micronutrient deficiencies. Don't use margarine, which is loaded with trans fat, and opt for a healthy vegan butter instead like Earth Balance.


Kale/Spinach- kale and spinach are both dark leafy greens that have a lot to offer nutritionally. Kale and spinach are both packed with fiber, protein, iron, calcium, potassium, magnesium, B vitamins, vitamin A, vitamin C, antioxidants, and beneficial plant compounds, both while being very low in calories. Fiber lowers "bad" LDL cholesterol, promotes healthy bowel movements, and nourishes the beneficial bacteria that are a part of your gut flora. Iron builds red blood cells, calcium helps build and maintain healthy bones, and potassium regulates blood pressure. Magnesium plays a role in numerous bodily processes, while B vitamins generally benefit energy levels, the nervous system, the digestive tract, the cardiovascular system, and play a role in cellular processes. Vitamin A benefits eyesight, bone health, and it's important for pregnant women to get enough vitamin A in their diet (but not too much) as vitamin A helps the development of an unborn fetus. Vitamin C supports immune health and helps stimulate the production of collagen. Antioxidants help fight free radical damage and beneficial plant compounds generally benefit health.


Monk Fruit/Erythritol- monk fruit sweetener and erythritol are two healthier alternatives to sugar and other sweeteners. Monk fruit comes from a small melon, and the component that makes monk fruit sweet is extracted from that fruit to produce the zero-calorie keto sweetener. Sugar can lead to diabetes, obesity, heart disease, and may play a role in cancer and Alzheimer's disease. Monk fruit sweetener, on the other hand, contains no sugar as the sweet component that comes from the monk fruit melon is a zero-calorie, zero-sugar sweet compound called a mogroside (which doesn't cause a glycemic response, unlike sugar and other artificial sweeteners). Monk fruit is arguably the healthiest artificial sweetener and is my go-to artificial sweetener when I do choose to use them. Erythritol is a sugar alcohol that naturally occurs in small quantities in some foods like fruits and vegetables. It has zero calories, zero sugar, and doesn't cause a glycemic response. It's popular due to its no-aftertaste sweetness (comparable to sugar), versatility, and ability to mimic refined sugar quite well. I personally have found that it's the tastiest artificial sweetener I have ever used. The one drawback to erythritol, however, is that it can cause significant GI distress in certain individuals, even those without digestive disorders. Some people, on the other hand, don't have any digestive distress after consuming erythritol. If you don't tolerate erythritol well or can't have high-FODMAP foods on your diet, it's best to avoid this sweetener.


Flaxseed- flaxseed (and thus flax eggs, which are just ground flaxseed + water) is loaded with healthy fats (including omega-3s), fiber, protein, and iron. Healthy fats help lower "bad" LDL cholesterol and raise "good" HDL cholesterol. Omega-3 fatty acids specifically benefit everything from brain health to heart health to eye health to immune health to metabolism health to joint health to hair health to skin health. Fiber feeds the good bacteria in your gut. Protein is responsible for nearly every bodily process and iron builds red blood cells that help transport oxygen through the body. Check out Minimalist Baker's "How to Make a Flax Egg" post (it's my go-to!).


Coconut butter- coconut butter is a great source of healthy fats (specifically, medium-chain triglycerides, or MCTs), fiber, protein, and iron. MCTs provide the body with high-quality, quick energy. Fiber can help prevent the absorption of cholesterol in the gut. Protein maintains muscle mass and iron builds hemoglobin. Coconut butter, which is essentially puréed coconut meat, is different from coconut oil, which is the oil extracted from pressing coconut meat. You may see coconut butter labeled as coconut manna.


Almond butter- almond butter is an excellent source of healthy fats, protein, fiber, iron, and vitamin E. Healthy fats help keep your skin and hair moisturized. Protein builds muscle, fiber benefits digestive health, and iron builds red blood cells. Vitamin E is an antioxidant that nourishes and moisturizes the skin and hair both internally and externally. Choose an unsweetened, palm-oil-free and hydrogenated-oil-free, low-sodium (preferably salt-free) almond butter with only one or two ingredients.


Unsweetened almond milk- unsweetened almond milk is chock-full of vitamin E, calcium & vitamin D (if fortified), without all the added sugar. Vitamin E benefits complexion, calcium builds healthy bones and helps prevent osteoporosis, and vitamin D benefits immune health, bone health, and helps form serotonin (the "feel good" chemical in the brain). Opt for unsweetened almond milk or unsweetened plant milks that have minimal additives or make your own!


Matcha powder- Matcha is an incredibly nutritious green tea powder made very specifically. Matcha is dissolvable in water and can be used in hot/iced lattes, desserts, breakfast baked goods, and smoothies! Matcha is rich in fiber, L-theanine, and various antioxidants like EGCG. Matcha contains fiber because the whole tea leaf is ground into the matcha powder, and the powder dissolves in water, meaning all the nutrition of the tea leaf stays in your cup, as opposed to steeping a regular green tea bag (which infuses the water with antioxidants and flavor, yet the tea bag containing the nutritious tea leaves is removed after). Fiber benefits heart health and aids digestion. L-theanine is an amino acid believed to promote focus and relaxation and counteract the negative effects of caffeine whilst maximizing the benefits of caffeine (L-theanine can help maximize the energy and alertness that caffeine provides, without the energy crash and jitters that typically come with caffeine). Antioxidants generally fight free radical damage, helping prevent various diseases. The EGCG (also known as catechin) found in matcha specifically has anti-inflammatory properties, promotes heart health in numerous ways, and boosts brain health and function. Some estimates say matcha has 137 times more antioxidants than regular green tea, with EGCG being one of the main antioxidants! Also, matcha contains a healthy amount of natural tea caffeine (called theine, not to be confused with theanine). The caffeine in matcha (sometimes as low as 25 mg of caffeine per serving) is much less than the caffeine in a cup of coffee (generally 100 mg per serving of coffee), and matcha comes with other healthy nutrients with that caffeine, unlike coffee which is comparatively non-nutritive. Opt for high-quality, ceremonial-grade, vegan, sugar-free pure matcha green tea powder.


Cinnamon- cinnamon is loaded with antioxidants and beneficial plant compounds and may have anti-inflammatory and antimicrobial properties. There are two varieties of cinnamon; Cassia cinnamon (the kind primarily sold in stores, and what we know as "cinnamon") and Ceylon, or "true", cinnamon. Out of the two varieties, Ceylon cinnamon has a lighter, sweeter flavor with more citrusy notes and is believed to be healthier than Cassia cinnamon. Cassia cinnamon is richer and spicier in flavor.


Almond flour- almond flour is a great source of healthy fats, protein, fiber, iron, and vitamin E. Healthy fats are good for your heart, brain, and complexion. Protein builds muscle and is responsible for nearly all bodily processes. Fiber is good for the GI tract, can lower cholesterol levels, and nourishes the good bacteria that reside in your intestines. Iron builds red blood cells. Vitamin E is an antioxidant that benefits skin and hair health externally and internally. Almond flour is gluten-free, grain-free, paleo, and keto due to its being a nut flour and having a high-fat, medium-protein, low-carb ratio. Superfine blanched almond flour is preferable for a light, delicate texture to your baked goods, as opposed to almond meal.


Coconut flour- coconut flour is packed with healthy fats, fiber, protein, iron, and potassium. Healthy fats lower "bad" cholesterol, total cholesterol, and triglycerides. Fiber promotes healthy bowel movements, protein builds healthy muscles, and iron builds red blood cells. Potassium balances electrolytes and regulates blood pressure. Coconut flour is another gluten-free, grain-free, paleo, and keto flour.


Sea salt- sea salt is better for you than table salt because sea salt is much less processed and retains more micronutrients. Sea salt balances electrolytes, nourishes the adrenal glands, and provides the body with plentiful minerals. Choose Himalayan pink sea salt or another healthy sea salt, like Hawaiian black lava sea salt or Hawaiian red alaea sea salt.


Stevia- stevia is a zero-calorie, sugar-free artificial sweetener that doesn't cause a glycemic response. Stevia sweetener is made from the stevia leaf. Stevia is very sweet with a slight aftertaste, but I've found that using it as a sugar coating on baked goods made with other sweeteners nullifies the aftertaste. Steviol glycosides are the zero-calorie compounds that make stevia sweet. Stevia is a good alternative to refined sugar. Sugar can contribute to diseases like diabetes, obesity, and heart disease and can form tooth cavities. Choose a stevia sweetener that is more refined because whole stevia leaf and crude stevia extracts may be carcinogenic. If you are if-y about the safety of stevia sweeteners, opt for monk fruit instead.



Substitutions


You can use any kind of vegan butter, such as Earth Balance or Miyoko's. You may try substituting softened coconut oil for the vegan butter with varied results. You can use kale or spinach, or you may try swapping them with another mild leafy green. And the leafy greens are really just for a nutritional boost and added color, so of course you may omit them (and the cookies will still be green from the matcha powder). You can use granular Swerve or granulated erythritol-monk fruit blend sweetener in the cookies. Alternatively, you can try using liquid monk fruit drops, liquid stevia drops, or chicory root fiber syrup, to taste with varied results in texture. Or you can use another healthy granulated artificial sweetener or keto sweetener such as agave inulin powder, to taste (***Keep in mind: with both chicory root fiber syrup and inulin powder, you want to gradually build up a tolerance to them because they are essentially sweet-tasting fibers [which are great for your gut], but having too much fiber too quickly can cause GI upset***). You can sub 3 Tbsp aquafaba (the liquid from a can of chickpeas) or 1 chia egg for the flax egg for a single batch of this recipe. You can replace the vanilla extract with an equivalent amount of scraped vanilla bean, pure ground vanilla bean powder, or sugar-free vanilla bean paste. Alternatively, you can omit the vanilla (but I highly recommend using it for flavor). The almond extract can't be substituted because it is one of the main flavors in these snickerdoodles and it complements the matcha perfectly.


The coconut butter can be replaced with additional unsweetened almond butter, cashew butter, or your nut/seed butter of choice. The almond butter can be swapped out with cashew butter, sunflower seed butter, additional softened coconut butter, or your nut/seed butter of choice. The unsweetened almond milk can be substituted with your unsweetened plant milk of choice, or fresh filtered water. The matcha green tea powder really can't be substituted, as this is a recipe for matcha snickerdoodle cookies, but you may try using unsweetened brewed matcha tea or steeped green tea with varied results (NOTE: I have not tried the recipe with either of these suggestions, so I can not guarantee good results). And you can omit the matcha if you don't have it on hand or can't have it on your diet, changing this recipe to a plain snickerdoodle recipe instead. You can use Cassia cinnamon or Ceylon ("true") cinnamon for the cookie dough itself. The cinnamon in the cookie dough really can't be replaced, but you could try omitting it, so long as you roll it in the cinnamon-stevia mixture, with varied results. The almond flour and coconut flour can't be replaced, as I've found they make the perfect texture for these cookies. The xanthan gum can't be replaced either because it is the keto thickener in these cookies. The cream of tartar can't be replaced, as it helps the leavening agents work better and adds tanginess. The baking soda can't be substituted because it is the leavening agent in these cookies. The sea salt can be replaced with table salt or can be omitted.


For the coating on these snickerdoodles, it's pretty much essential that you roll them in the cinnamon because that's what makes snickerdoodles snickerdoodles. But if you are allergic to cinnamon or want to get creative, experiment with rolling these cookies in ground cloves, ground cardamom, or even ground ginger with varied results. Or you can omit rolling them in the cinnamon, and just roll them in the stevia and/or matcha powder. Instead of rolling these cookies in the stevia, you can use granulated monk fruit, granular Swerve, inulin powder, or your artificial sweetener of choice for a keto coating. Or you could roll them in date sugar, if these cookies don't need to be 100% keto. Alternately, you can omit the sweetener for the coating on these cookies (and they'll still taste great!). Rolling these snickerdoodles in matcha powder is optional, but I wouldn't substitute it with anything else. Lastly, the white chocolate add-in for these cookies is 100% optional, but could really bring these cookies up a notch (you can adapt my Date-Sweetened White Chocolate recipe by substituting the date paste with monk fruit, to taste and use that in these cookies OR use keto white chocolate chips for keto options, or you could simply use my Date-Sweetened White Chocolate recipe sweetened with dates if these cookies don't need to be completely keto)!


My Top 5 Recipes on The Dimpled Date


My top 5 favorite recipes on The Dimpled Date as of right now are (*drumroll, please*...):



For more matcha recipes, check out my Baked Matcha Donuts and stay tuned for more matcha baked goods coming soon like my Matcha Almond Granola and Matcha White Chocolate Macadamia Nut Cookies!


For more keto recipes, stay tuned, as I'm sure I'll be creating more keto-friendly recipes in the future!


Hope you love this recipe and stick around!


Enjoy! <3

-K.


Keto Matcha Snickerdoodles (Vegan, Grain-Free, Gluten-Free, Keto, 100% Sugar-Free)


Prep Time: 30 minutes

Chill Time: at least 1 hour

Cook Time: 16 to 17 minutes

Total Time: at least 1 hour 46 minutes

Servings: 26 to 28 cookies


Ingredients:


-1/2 cup vegan butter (such as Earth Balance or Miyoko's)

-handful of kale OR baby spinach (optional // for added color & nutritional boost)

-1 cup Granular Swerve OR 1 cup granulated 1-to-1 monk fruit-erythritol blend sweetener (can sub granulated keto sweetener of choice)

-1 flax egg

-1 tsp vanilla extract

-3/4 tsp almond extract

-2 Tbsp coconut butter, softened

-2 Tbsp unsweetened creamy almond butter OR unsweetened creamy cashew butter (can sub unsweetened sunflower seed butter OR additional softened coconut butter, OR nut/seed butter of choice)

-1 to 2 Tbsp unsweetened almond milk, as needed (if batter is dry // can sub unsweetened plant milk of choice)

-3 Tbsp unsweetened vegan ceremonial-grade matcha green tea powder

-1 tsp ground cinnamon

-2 cups blanched superfine almond flour (DO NOT pack)

-1/4 cup coconut flour

-1 tsp xanthan gum

-1 tsp cream of tartar

-1/2 tsp baking soda

-1/8 tsp sea salt

-1/2 to 1 cup of my Date-Sweetened White Chocolate, chopped (optional // *NOTE: this white chocolate is NOT keto)


For rolling/sprinkling:

-ground cinnamon (about 2 tsp)

-granulated stevia OR Granular Swerve OR granulated monk fruit OR other granulated artificial sweetener of choice, to taste (for keto)

-granulated date sugar, to taste (if keto isn't necessary // omit the granulated stevia for rolling if using date sugar)

-1 tsp ceremonial-grade, vegan, sugar-free matcha green tea powder (optional)


Directions:


1. Roughly chop kale (if using), make the flax egg ahead of time, and soften the coconut butter. Make the white chocolate ahead of time (if using) and chop. Put the cinnamon, stevia OR granulated artificial sweetener (if using) OR date sugar (if using), and/or matcha (if using) in a shallow bowl/dish for rolling. Stir to combine.


2. To the food processor, add the chopped kale or spinach, the almond butter, and the softened & slightly cooled coconut butter. Blend until a uniform paste forms, scraping down the sides as necessary.


3. Soften the vegan butter in the microwave for 5 to 7 second until just softened yet still firm.


4. Add the softened vegan butter and Granular Swerve (OR granulated 1-to-1 monk fruit-erythritol blend sweetener) to a large mixing bowl and cream together manually using a wooden spoon.


5. To the butter/sweetener mixture, add the flax egg, vanilla, almond extract, kale/almond butter/coconut butter mixture and mix until combined and smooth.


6. Sift the almond flour, coconut flour, matcha powder, cinnamon, xanthan gum, cream of tartar, baking soda, and sea salt together in another large mixing bowl and whisk until combined.


7. Add the wet ingredients to the dry and stir just until a dough is formed.


8. If the cookie dough is too dry, add the unsweetened almond milk, starting with 1 Tbsp.


8. Fold in the chopped white chocolate (if using).


9. Chill cookie dough until firm enough to roll into balls, at least 1 hour.


10. Once firm enough to roll into balls, remove the cookie dough from the fridge. Preheat oven to 350 degrees Fahrenheit. Line 2 or 3 large baking sheets with parchment paper OR large silicone baking mats.


11. Scoop out 1 1/2 to 2 Tbsp of the cookie dough. Roll it between the palms of your hands, then dunk it into the cinnamon and/or sweetener and/or matcha mixture. Roll the ball in the mixture until completely coated. Place on a lined baking sheet and flatten the top with the palm of your hand or the bottom of a drinking glass. Alternately, roll 1 1/2 to 2 Tbsp of the cookie dough into a ball, place onto the lined baking sheet, and flatten the dough with your hand or a glass, and sprinkle with a little cinnamon, granulated sweetener (optional), and/or matcha powder (optional) on top. Repeat with the rest of the cookie dough.


12. Bake in the preheated oven (at 350 degrees F) for 16 to 17 minutes, turning the pan 180 degrees halfway through, until lightly golden brown around the edges, the tops are no longer wet, and you can smell the cookies.


13. Allow to cool on the pan.


14. Serve with an iced vegan matcha latte, plain black tea, or a warm vegan chai latte. Or, serve crumbled on top of vegan matcha ice cream, dunked into unsweetened vanilla almond milk/plant milk, or serve on its own. Enjoy!


Store leftovers in an airtight container in the fridge.


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