Matcha Nut Cookie Balls
These vibrant Matcha Nut Cookie Balls are the ultimate guilt-free treat, blending earthy matcha and pecans into a perfectly chewy bite using our signature Dinner Party Diaries Original Baking Mix! You’ll love how the hint of orange and ginger makes these emerald gems absolutely pop on any dessert platter.
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Servings: 40 cookies
Ingredients
- 226 grams Dinner Party Diaries Original Baking Mix 2 cups / 8 ounces
- 120 grams Pecans Finely Chopped
- 80 grams Allulose
- 8 grams Matcha Powder
- 4 grams Orange Peel Powder
- 4 grams Psyllium Husk Powder
- 2 grams Ground Ginger
- 160 grams Unsweetened Almond Milk
- 2 tablespoons Butter Flavored Shortening
- 1 teaspoon Vanilla Extract
- 1 teaspoon Honey Extract
- ¾ cup Powdered Sugar Or powdered sweetener of choice. This is for rolling the baked cookies at the end.
Instructions
- In a mixing bowl, combine all ingredients except for the Powdered Sugar (or powdered sweetener of choice).
- Mix until a thick dough forms a large ball.
- Place it in the refrigerator for 1 hour. (This gives the psyllium husk powder time to hydrate. I just put the whole bowl in the fridge.)
- Once the chill time is done, preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
- Roll the dough into small balls, approximately 1 inch in diameter.
- Place them on the prepared baking sheets. (I fit 20 cookies on each sheet.)
- Bake at 350°F for 10 - 15 minutes or until the bottoms are just beginning to turn golden brown. Check them after 10 minutes. (Remember, these cookies are green, so look carefully.)
- Allow cookies to cool on the baking sheet.
- Roll in Powdered Sugar or powdered sweetener of your choice.
Equipment
- Mixing Bowl
- Measuring Cups Or Kitchen Scale
- Measuring Spoons
- Kitchen Scale Optional
- Rubber Scraper Or other mixing utensil
- Parchment Paper
Your Own Recipe Notes
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