Lemon Matcha Shortbread Cookies

By: Suzanne Boothby

Butter, flour and sugar are the mainstays for baking shortbread, but this healthier version uses coconut oil, gluten-free flour and maple syrup. You’ll be surprised how much these cookies resemble the real thing. The matcha powder gives them a bright green color and a little extra antioxidant boost. Try this healthy take on shortbread cookies for a snack or festive dessert.

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  • 3/4 cup coconut oil, warmed
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 Tbsp lemon juice
  • 2.5 cups gluten-free flour (390g)
  • 1 Tbsp matcha green tea powder


  1. Preheat oven to 350F/180C.
  2. Mix together coconut oil, maple syrup, vanilla and lemon juice in a medium bowl until fully combined.
  3. Add GF flour and matcha until thoroughly blended and form into a ball.
  4. Place your dough between two sheets of parchment paper and roll out evenly until it’s about ½-inch thick. Then use a cookie cutter or a knife to cut even cookies.
  5. Place cookies on a parchment-lined baking sheet and bake for 15-20 minutes. They should be lightly browned and firm.
  6. Let them cool for another 15 minutes or so before enjoying them. Serve with your favorite tea or lemonade.

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: Makes 16-20 cookies

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Suzanne Boothby

Suzanne Boothby is an author, journalist, writing coach and wellness instigator who has covered everything from spiritual workouts to kale cocktails. She is a freelance wellness writer for Omega Institute and has published stories on Yahoo! Health News, EdibleBrooklyn.com, NBCNews.com, Eatthispoem.com, and more.

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