Have you seen those oddly green drinks at the coffee shops, lately? Or vibrantly green baked goods? Matcha Tea is likely the culprit. Matcha is made from the same plant as green tea – Camellia sinensis- and is known for its health benefits.

Health Benefits

This tea is high in antioxidants or polyphenols, as the entire tea leaf is used when ground and can boast a similar amount of caffeine to a cup of coffee. Antioxidants are tied to protection against heart disease and cancer, as well as improving blood sugar and blood pressure control and anti-aging.

One Caution

If you have a sensitivity to caffeine, you’ll want to limit your consumption. Side effects could include insomnia, irritability, diarrhea or heartburn when consumed in excess. Overall, you can safely drink a couple cups a day if you don’t typically experience negative symptoms to caffeine.

Variety of Options

Matcha tea is usually found in powder form and can be used as a healthy addition to a variety of items. Most popularly a latte or lemonade. Matcha infused items can also include a variety of baked goods, ice cream, smoothies and really anything you want to add it to! You can find this trendy food at your local health food store.

My favorite way to enjoy Matcha lately is with an Iced Matcha Green Tea Latte infused with Lavender. Go try it!

Vegan Soft Bake Matcha Chocolate Chip Cookies

Recipe from Eat, Drink, Shrink

10 min Prep | 10 min Cook | 20 min Totalmatch chocolate chip cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp Matcha tea
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup cane sugar
  • ¾ cup vegan butter, melted, cooled
  • 1 tbsp vanilla extract
  • 1 ½ tbsp Follow Your Heart vegan egg mixed with 5 tbsp almond milk
  • 2/3 cup Lily’s Sweets dark chocolate chips

Instructions

  1. Preheat oven to 325 degrees F.
  2. Grease baking sheets or line with parchment paper.
  3. Sift flour, Matcha, baking soda and salt together in a bowl. Beat sugar and vegan butter together in a large bowl using an electric or standing mixer until blended; beat in vanilla extract, vegan egg mixture until light and creamy.
  4. Mix flour mixture into creamed butter until dough is just blended; fold in white chocolate.
  5. Drop cookie dough, 1-2 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
  6. Bake 8 to 10 minutes, or until edges are lightly browned.
  7. Cool cookies on baking sheet for 3 minutes then transfer to rack to cool completely.