Matcha Molasses Tahini Cookes

Jan 19, 2020

Matcha Molasses Tahini Cookies




Dry: mix all together

amaranth grains grounded into flour (perhaps this is how the cookie gets its crunch)

tapioca flour

chickpea flour

almond meal / flour

Matcha powder (green tea)

baking powder

baking soda


Wet: incorporate all ingredients in a blender





Apple Cider



1. Preheat oven to 350F degrees

2. Mixed the wet with the dry ingredients until a soft ball of dough forms

3. Sprinkle with tapioca flour to unstick the ball from the bowl.

4. Roll into a long log and cut into cookie size

5. Shape cookies as they don't melt very well, that's why these ones look like balls!

6. Bake for 20 minutes or until done.



Rose & Pistachios: grounded roses, rose water, and pistachios

Lemon & Poppy seeds: lemon juice, zest, orange blossom water, poppy seeds

Note: For a milder and softer cookie, use buckwheat flour in place of amaranth flour


























Tsu-Ching Yu

Tsu-Ching Yu is a multi-talented performer, lover, dreamer, and student of life. Her mission is to live life to the fullest and each day through the lenses of love, compassion, and understanding. She believes in creating miracles and it all starts with each and every one of us.

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