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Strawberry Matcha Thumbprint Cookies

with Collagen Strawberry Matcha Latte
recipe-difficulty
Not too tricky
recipe-serves
10-12
ready-in
3hrs

These cookies really are thumb-thing special! Buttery and tender with a gentle matcha flavour, they’re filled with a fruity white chocolate centre using Strawberry Matcha Latte for skin support. A feel-good snack that still tastes like a sweet treat.



Nutrition Information (per serve):
Protein: 4g
Carbohydrates: 27g
Fat: 18g
Treats + Desserts
Modern Wellness Cuisine
Pantry Items
View in metric
  • 14 tbsp (7 oz / 1 ¾ sticks) unsalted butter, softened
  • ½ cup agave powder (3 oz)
  • 2 tbsp tapioca flour
  • 2 tbsp Collagen Strawberry Matcha Latte
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp lemon juice
  • 2 tbsp Collagen Strawberry Matcha Latte
  • 2 cups all-purpose flour (9 oz)
  • 1 tbsp tapioca flour
  • ½ tsp baking powder
  • Pinch of salt
  • 3.5 oz white chocolate
  • ⅓ cup dehydrated berries
  1. In a bowl or stand mixer, cream together with beaters add butter, agave powder and 2 tbsp tapioca flour. 
  2. Add Collagen Strawberry Matcha Latte, vanilla and lemon juice and egg, beat until combined.
  3. In a separate bowl, whisk together flour, tapioca flour, Collagen Strawberry Matcha Latte, baking powder, and salt
  4. Fold dry ingredients into wet mixture just until a dough forms, cover and refrigerate for 2 hours.
  5. Preheat the oven to 310°F. Scoop dough into balls, place on a lined tray, press in a spoon or your thumb to the centre of the cookie.
  6. Bake for 14–16 minutes. Allow to cool for 10 minutes before moving to a wire rack.
  7. While the cookies are cooling, re-indent the thumb print, melt the white chocolate over a double boiler, then add ¾ of the dehydrated berries crushed into the white chocolate, mix to combine.
  8. Spoon into chocolate mixture into 
  9. Sprinkle the remaining dehydrated berries over cookies.