Matcha Latte & Almond Flour Chocolate Chip Cookies

Matcha Latte

The Western latte, originating in Italy, may seem like a far cry from a Japanese Tea Ceremony, with its frilly froth and richness, but some aspects do align, if you’re willing (and able) to find contentment and gratitude in every sublime sip. The four elements of the tea ceremony are wa, ke, sei and jaku, or harmony, respect, purity and tranquility. If done with high-quality ingredients and attention to detail, you too can turn your tea drinking experience into a cultivated art form. It all starts with intention!

INGREDIENTS

• 1.5 tsp matcha
• 2 tbsp. boiling water
• 1/2 c. canned coconut milk
• 1 c. milk of voice 
• maple syrup to taste

Add matcha to your cup, followed by the boiling water. Whisk vigorously for 30 seconds. Heat the milks together in a small pot then use your frother to create a silky foam. Pour this milk foam into the matcha cup and enjoy!

—

Almond Flour Chocolate Chip Cookies

It is difficult to overstate just how satisfying it is to bite into one of these cookies. They toe the line between surprisingly healthy, chewy and rich so well that, dare I say it, you may never try another chocolate chip cookie recipe again. As they say, if it ain’t broke, don’t fix it! They’re pretty gentle on the sweet, though, so if your sweet tooth is adamant in having a say, you may want to add an extra 1/4 cup of coconut sugar. 

INGREDIENTS

• 1/3 c. softened butter
• 1/2 c. coconut sugar
• 1 tsp. vanilla extract
• 1/2 tsp. sea salt
• 1/2 tsp. aluminum-free baking soda
• 1 large egg
• 2 c. almond flour
• 1/2 c. mini chocolate chips

INSTRUCTIONS

Preheat oven to 350°F and line cookie sheet with parchment paper. Combine the butter and coconut sugar. Mix in the vanilla and egg. Add remaining ingredients except for the chocolate chips. Once the dough is formed, add in the chips. Scoop rounded tablespoons of dough onto the cookie sheet. You won’t be able to fit all the dough on one tray. Once the tray is full, gently press down on the balls with a fork. Bake for 9-10 minutes. Let cool for at least 10 minutes, as they will be fragile until then. Store them in the fridge for up to a week.