A delicious, chewy in the middle, sweet treat to accompany your Coconut Matcha Latte.


  • 200g (2 1/4 cups) ground almond or almond flour
  • 200g (1 cup) granulated sugar
  • 5g (1 tbsp) Purechimp matcha powder
  • Pinch salt
  • 2 large egg whites
  • 1/4 tsp lemon juice
  • 1 tsp almond extract
  • Powdered sugar


  1. Preheat the oven to 150c and line a baking tray with parchment paper or silicone baking mat.
  2. In a bowl, whisk together almond flour, sugar, Purechimp matcha and salt until combined.
  3. In a separate bowl whisk egg whites and lemon juice until they hold soft peaks.
  4. Add egg whites and almond extract to the dry ingredients and stir until mixture forms a soft, sticky dough. Use your hands, no need to be gentle here.
  5. Lightly dust your hands with powdered sugar. Weigh the dough into 20g pieces and roll into a smooth ball.
  6. Roll each ball in powdered sugar and arrange on lined baking tray, leaving 1 inch of space between cookies.
  7. Bake for 30 minutes or until tops are cracked and bottoms are just barely golden.
  8. Leave to cool, store in an air-tight container and enjoy with a Coconut Matcha Latte