I took inspiration from my two, early morning cups of tea for these cookie sandwiches. I had a matcha green tea latte when I woke up and then was craving a cup of black chai soon after. I had the idea of making a matcha coconut whipped cream earlier in the week but wasn’t sure what to pair it with. Can’t go wrong with cookies and whipped cream! I thought of this as a whoopie-pie style dessert because of the thickness of the coconut whipped cream. Especially when it’s set up in the refrigerator, it gets a super thick and dense texture to it. Of course you could make these cookies on their own and they’re still quite amazing, but I love a crunchy cookie paired with something smooth and creamy.
For the cookies:
1/2 canola or other light flavored oil, liquid at room temp
1/2 c organic cane sugar
1/4 c real maple syrup
2 t vanilla extract or vanilla bean paste
1/2 t lemon zest
3 T non-dairy milk
2 c flour
1 t baking soda
1/4 t salt
1/2 t cinnamon
1 t cinnamon
1 t ground ginger
1 t ground cardamom
1 t sugar
Preheat your oven to 350 degrees F.
Mix together in a medium sized bowl, the oil, sugar, maple syrup, lemon zest, vanilla and milk.
In a larger bowl, sift together the flour, baking soda, salt and cinnamon.
Add the wet ingredients to the dry bowl and mix thoroughly, until you have formed a dough.
Line a baking tray with parchment paper.
Sift together the extra cinnamon, ginger and cardamom and pour onto a small plate.
Roll walnut sized balls of dough and then roll in the spice mix, not to cover completely but just to give a dusting to.
Place about 2 inches apart on the baking tray.
Bake for 10 minutes, or until crinkled on top.
Let cool for a few minutes and then transfer to a wire rack to cool completely.
For the matcha whipped cream:
1 can coconut milk, refrigerated overnight (do not shake it!)
1 T maple syrup
1 t matcha powder
Open the can of coconut milk, without tilting or shaking it. You don’t want to disturb the layers of cream and the thinner milk while doing this so keep a steady hand.
Scoop out the thick cream on top and put it into a mixing bowl.
Save the milk for another recipe!
Add the maple syrup and matcha powder to the bowl of cream.
Whip with a hand mixer until thick and you can form stiff peaks.
Spread on cooled cookies and sandwich together.
makes approximately 25 cookies, or 10-12 sandwiches…depending on how many cookies get eaten straight out of the oven…