matcha flourless cookies

I am in pain.  How my hands are moving across the keyboard is a concept I will never be able to grasp, and I feel as if I will never be able to comfortably eat again. The culprits, my friends, are flourless chocolate cookies with matcha green tea, an afternoon glass of white wine, and an excess of powdered sugar. I lay buried in a nest of pillows, forcing myself to sip ginger tea and swearing to never touch sugar ever ever again.  Though of course I will, because those cookies look pretty appetizing.

The inspiration for these treats came from the Vosges Matcha Green Tea Chocolate Bar. I like Vosges Chocolate immensely. The ladies there know dark chocolate, and make a bacon chocolate chip pancake mix that turns Sunday morning brunch into a transformational experience.  I discovered the Matcha bar in a Wegmans in Virginia, and that sadly remains the only place I’ve ever seen it.  I keep telling myself to buy it. I WILL buy it, just as soon as my Time Warner bill is paid. Regardless, the one time I had it, said chocolate was savored in a Houston hotel room, and then sorely missed for many weeks to follow. That is, until today.

Matcha is quite lovely. It’s bitter, earthy, playful, full of cancer fighting catechins and keeps the skin pearlescent and fresh. WIth a hint of sweetener in some almond milk, it turns into a lovely latte. I’ve seen matcha madeleines and macaroons, both of which call my name as if I’m a burly Greek sailor and they’re spunky little sea nymphs.  Today, however, was dedicated to the Vosges chocolate bar, and the attempt to recreate it’s unique flavor.


The cookies are intensely dark, crisp on the outside with a fudgy interior.  I mixed the matcha with powdered sugar to dust the tops, making a cookie that looks like a moon rock and taste like heaven. I would not advise eating two large spoonfuls of batter and then a hot from the oven cookie all within fifteen minutes. This, as I’ve learned the hard way, results in rolling across the sheets wailing “WHYYYYYYYY?!”

Will I have another one despite this? Probably. I forgive easily, especially when it comes to chocolate. 

*Cookie recipe modified from Meaningful Eats

Flourless Chocolate Cookies with Matcha Green Tea Dust

  • 2 cups powdered sugar
  • ⅔ cup cocoa powder
  • ¼ teaspoon salt
  • 2 egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup bittersweet chocolate chips
  • 1 tsp instant coffee (optional, but I think it adds richness and cuts sweetness)
  • Extra 1/4 cup powdered sugar
  • Two tablespoons matcha green tea powder
  1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with foil parchment paper. Spray the parchment paper lightly with cooking spray.
  2. In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Beat in two egg whites, vanilla extract, and coffee until the batter is moistened. It should look like brownie batter. 
  3. Spoon batter onto the prepared baking sheets so the mounds are far enough apart and evenly spaced. Bake about 14 minutes, until the tops are glossy and lightly cracked. Let sit on the cookie sheet for about another minute, and then transfer to a wire rack to cool.
  4. While the cookies cool, mix 1/4 cup powdered sugar and matcha into a powder. Dip the cool cookies facedown.

I like to drink with cold coconut milk and in bed with the person whom I most adore.