My intention was to create vegan matcha lava cookies after seeing this on Refinery29. They come pretty close (description and picture, haven’t tasted it) but I wouldn’t say lava as the delicious matcha filling doesn’t ooze out…so going with marbled matcha. Either way they taste amazing.
I used a chocolate mould to divide the matcha filling into equal size pieces which makes it easier to place into the cookies. You need about a tablespoon of filling for each cookie. However you can also cool the filling and scoop it out using a tablespoon measure. Any extra filling would be delicious mixed into a green smoothie.
Only a few ingredients that can be replaced; for the filling you could use honey instead of maple syrup, or a sweetener of your choice. The whole wheat pastry flour can be replaced by all-purpose flour, spelt to regular whole wheat flour. You can leave out the filling completely, just increase the amount of chocolate chips to 1/2 a cup.
For the best matcha in Kuwait, check out Meet Your Matcha…their Sencha Tea is also fantastic.
These cookies are great for making ahead and placing them unbaked in the freezer, then bake the day you want to enjoy them.
Start by making the matcha filling – Drain the soaked cashews from the soaking water and place with the rest of the filling ingredients in a high speed blender. Blend until smooth. Transfer to a bowl and place in the fridge to firm up, at least 1 hour (see intro above for more info).
To make the cookies, place the sugar, oil, dates, vanilla and flax meal in a food processor. Blend until smooth.
In a large bowl, sift together the flour, cocoa powder, baking soda and salt. Pour over the date mixture and fold to combine, adding the chocolate chips in the final strokes.
Scoop out 50g of cookie dough, and flatter in the palm of your hand. Place about 1 tablespoon or 10g of the matcha filling in the centre. Close up the cookie dough around the fllling to form a ball. Place the dough balls in the freezer to firm up about 15 minutes.
Pre-heat the oven to 350F or 160C and prepare a baking sheet with parchment paper or a silicone mat. Place the cooled and firm cookies on the baking sheet spacing them about 2 inches apart (they will spread!). Bake for 15 minutes until the cookies just start to crack.
These cookies are quite soft, so cool completely before transferring to a wire rack. Now don’t forget the coffee, or even better a matcha latte!