Strawberry Matcha Thumbprint Cookies (Refined Sugar-Free)
Strawberry matcha thumbprint cookies are naturally sweet cookies made with roasted sweet potato, dates, oats, and matcha. Filled with strawberry chia jam, they’re a refined sugar-free dessert packed with fiber, antioxidants, and vibrant flavor!
Ingredients
- 8 dates
- 1 small roasted Korean/Japanese sweet potato, peeled
- 1 cup almond flour
- 1 cup blended oats
- 1.5 Tbsp culinary grade matcha
- 1 tsp baking powder
- ½ tsp salt
- 1 Tbsp honey, optional
- Strawberry chia jam
Instructions Start Cooking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the sweet potato date mixture: Make sure the sweet potato is roasted and soft. Blend the roasted sweet potato with the dates and about 100 mL soy milk or water until smooth. Adjust the liquid amount slightly if needed so the mixture is thick but spreadable (not runny).8 dates, 1 small roasted Korean/Japanese sweet potato
- Mix the dry ingredients in a large mixing bowl.1 cup almond flour, 1 cup blended oats, 1.5 Tbsp culinary grade matcha, 1 tsp baking powder, ½ tsp salt
- Add the sweet potato-date mixture to the dry ingredients and mix until a dough forms.1 Tbsp honey
- Scoop about 2 Tbsp of dough and roll into balls then place on the baking sheet. Slightly flatten each ball and use your thumb and fingers to shape a heart indentation in the center.
- Spoon 1–2 tsp of strawberry chia jam into the center of each cookie.Strawberry chia jam
- Bake for 15–20 minutes, or until the cookies are set and lightly firm on the edges.
- Allow the cookies to cool completely so they firm up and hold their shape before enjoying.
Tried this recipe?Please LEAVE A REVIEW and share (tag @thaotamto)!
Share Recipe