Ingredients

• 1 cup Almond flour
• 1/4 cup Coconut flour
• 1 tablespoon Matcha powder
• 1/2 teaspoon Baking powder
• 1/3 cup Granulated erythritol (low-sugar sweetener)
• 1 large Egg
• 1/4 cup Coconut oil (melted)
• 1 teaspoon Vanilla extract
• 1/8 teaspoon Salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond flour, coconut flour, matcha powder, baking powder, and salt.
3. In a separate smaller bowl, whisk together the egg, melted coconut oil, vanilla extract, and granulated erythritol.
4. Slowly combine the wet ingredients into the dry ingredients, stirring until a dough forms.
5. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, then flatten each cookie slightly with the back of a spoon.
6. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and crispy.
7. Remove from the oven and allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
8. Enjoy your crispy low-sugar matcha cookies with a cup of tea or store them in an airtight container for up to 3 days.