This matcha cookie Christmas tree is the perfect dessert to celebrate the holidays! It's healthy, vegan, gluten free, and paleo yet so delicious.
2 days until Christmas!! This year may be different but the excitement is always the same 🙂 while my family usually makes a gingerbread house, this year I decided to change it up and make a tree instead!
I will say it was pretty stressful to get the recipe right, but after a few attempts I am pleased to say I have perfected it so you don't have to do all that experimenting haha.
The cookie is made of matcha, and the recipe for that is super simple! You only need one bowl and 5 minutes to make the dough.
The filling is made of coconut cream which is also simple as long as you follow the directions! There are a few tricks you have to use which I'll talk about in just a moment 🙂
For a beautiful centerpiece or just for eating purposes, this matcha Christmas tree is definitely something you need to make this holiday season 🙂
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Choosing the Highest Quality Matcha Powder
Matcha powder is originally from Japan, but there are many imitations and cheap versions sold around the world. Unfortunately, the difference is pretty noticeable and the cheaper ones don’t taste all that great 🙁
So, I was extremely happy when I found this matcha powder—it’s grown right by Mt. Fuji, Japan, and is truly authentic. The flavor is bold and high-quality and 110% worth spending a little extra money. I promise 😉
Oh yeah, you can also get 10% off your order when you use this link and my code NDELIGHTS10 (it also works on all other products from their website!). Just be sure to order before December 31, 2020 because that’s when the offer expires.
There’s tons of other recipes you can make with matcha powder too! Some of my favorites are Vegan Matcha Chocolate Rolls, Healthy Matcha Spinach Muffins, Vegan Matcha Almond Cookies, Matcha Castella (Japanese Sponge Cake) and Gluten Free Matcha Pancakes. I also love adding it to my oatmeal!
In addition to the incredible taste, matcha powder also offers a wide variety of health benefits. It’s most known for it’s high antioxidant content, especially catechins which can help prevent chronic disease. It also gives you a boost of energy from the caffeine, but without the crash that you would get from most caffeinated drinks.
Important Notes on this Recipe
There are a few important notes I want to mention before you make this recipe.
For the cookies, you will need to use different size cutters. However, you don't need to buy a new set! I literally just found some cups, lids, and bowls that were different sizes and it worked perfectly fine 🙂
You also want to cook the entire sheet of rolled dough, instead of just the cookies. Still cut them first, but cooking all together will prevent them from browning.
This may seem a little obvious, but do not pick up the cookies until they have cooled! They could break if you do.
For the coconut cream, first of all make sure you are using coconut cream like this one and not coconut milk! The latter does not have enough fat and will not whip up.
Refrigerate it for at least overnight, but longer is better. This will separate the cream from the water, because you don't want to use the water.
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!💕
More recipes you might love:
Vegan Matcha Cookie Christmas Tree with Coconut Whipped Cream (Healthy, Gluten Free, Paleo)
- 2 ¼ cup fine blanched almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon matcha powder see notes
- ¼ cup avocado oil
- ¼ cup + 1 tbsp maple syrup
- ¼ cup cashew or almond butter
Coconut Whipped Cream
- 1 15 oz can coconut cream chilled overnight
- 1 teaspoon matcha powder
- 3 tablespoons powdered cane sugar
- Make sure you don't shake the can of coconut! After refrigerating, the cream should have separated from the water. Scoop the top cream off and discard the water--don't get any in the whipped cream! In a large bowl, whip the coconut cream, matcha powder, and sugar. Whip it up until airy and it holds it's shape. Refrigerate until the cookies are done.
- Preheat oven to 325 degrees Fahrenheit and prepare a sheet pan.
- Roll out the cookie dough on parchment paper. Using 8 (or more) different size circles, cut the dough but don't separate it. Transfer the entire thing to the sheet pan and bake for about 10-15 minutes. This prevents the edges from browning but still allows you to remove the circles later.
- Let the cookies cool completely, then assemble. You can stack the cookies and cream as is or incorporate fruits/sprinkles. Decorate however you like and enjoy!