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  • Writer's pictureMiwa


Updated: Feb 1, 2022



<Yield> 2 servings

<Prep time> 10 minutes

<Cook time> 15 minutes


150g white chocolate (any kind of chocolate)

1 cup (90g) almond flour

⅔ cup (90g) all purpose flour

⅓ cup (40g) granulated sugar

5 tablespoons (50g) neutral oil

1½-2 teaspoons matcha powder

1 tablespoon (15g) soy milk

2 pinches salt


1. Preheat the oven to 160°C/320℉. Mix together in a bowl the oil, soy milk, sugar and salt. Mix until everything is well combined.

2. Add in the all purpose flour, almond flour and matcha powder. Combine everything together with a spatula. Knead the dough by hand until it comes together. Roll out the dough to a ½ inch thickness. Make a heart shape with a cookie cutter. Transfer to a baking tray. Bake them in the oven for 13-15 minutes.

3. In a mixing bowl, break the chocolate into small pieces. Make a bain-marie (place the mixing bowl over a pot with boiling water) and melt the chocolate until smooth.

4. Let the cookies cool on a wire rack. Dip the cookie into the melted chocolate. Once the chocolate has solidified, they are ready to be enjoyed!

<Miwa’s tips> ※Watch more on YouTube!

・The cookies themselves are not too sweet. You will definitely need some kind of chocolate or powdered sugar to coat them with.

・If you want a more pronounced match flavor, please use 2 teaspoons of matcha powder. I'm adding 1½ teaspoons in the video.

・Try not to over-bake the cookies, otherwise you will lose the vibrant green color.

<Storage time>

Store them in an air-tight container for up to 3 days .

<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


2021/02/02 MIWA

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