Vegan Matcha Window Cookies

Preparation

• 1

  In a large bowl, whisk together the flour, coconut blossom sugar, Flavor Kick, matcha powder, lemon zest, ground almonds, and salt. Add the oat milk and margarine little by little and knead into the dough.

• 2

  Roll the dough into a ball. Cover with plastic wrap. Set aside in the fridge for at least 1 hour.

• 3

  Meanwhile, make the raspberry-chia jam. Put the raspberries, lemon juice, and Flavor Kick in a small pot. Simmer for 10-15 minutes, until you see small bubbles start to form on the top.

• 4

  Remove from the heat. Mash the raspberries with a fork.

• 5

  Add the lemon zest and chia seeds. Stir well. Set aside for 15 minutes to cool.

• 6

  When the dough has finished cooling in the fridge, preheat the oven to 180° C.

• 7

  Roll out the cookie dough to about 3mm thickness. Use a cookie cutter to cut out your cookie shapes. Use a smaller cookie cutter to cut a circle or heart out of the middle of half of the cookies.

• 8

  Lay a piece of parchment paper on your cookie tray. Put the cookies onto the parchment paper and bake for 10 minutes, until crispy. Remove to a cooling rack.

• 9

  Now fill the cookies. Take each of the cookies with no holes cut out and put a teaspoon of jam in the middle of each. Spread evenly over the surface of the base cookie. Top with one of the window-hole cookies. Press down lightly.

• 10

  Dust the matcha window cookies with matcha powder or powdered sugar, whatever you prefer.

• 1

  Enjoy!