Easter eggs and Matcha Nests (gluten-free)

I think I’ve just found my go to ‘foundation’ recipe for cookies. I’ve tried 3 different variations of this cookie so far, and all have worked really well! This version is yet another variation, with not too much changed aside from the matcha powder.

The idea for this came during a long run—sometimes the best ideas come when you least expect them. I had a bag of Cadbury milk eggs and wanted a way to use them, and what better way than to fit them in an (edible) nest? Even better, have the nest colored green to resemble grass while adding a complementary flavor to the chocolate. Matcha powder would do just that. The sweetness of the milk chocolate would be moderated by the rich bitterness of the matcha. The texture of the cookie itself is a bit sandy due to the rice flour base, but works well, especially if the egg is placed on a warm cookie to allow the chocolate inside to soften and melt. Sandy matcha cookie plus creamy chocolate and crunchy candy coating is a perfect blend of textures and flavors, the best of both worlds.

Eggs have become an iconic symbol celebrating new life through Jesus’ resurrection. Decorated eggshells further the analogy, representing the empty tomb. While the Cadbury eggs as mentioned aren’t hollow, these cookies are undeniably Easter-esque, making them a great gift to give to friends and family as a cheery reminder of the true meaning of Easter. Make some, eat some, share some :)

Gluten-free Matcha Easter Egg Nests

~Adapted from kurryleaves

 Ingredients

• 1/2 cup refined coconut oil*
• 1/2 cup minus 2 Tb. granulated sugar
• 1 egg
• 1 1/2 cup white rice flour
• 4 tsp. matcha powder
• 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1/8 tsp. coarse ground sea salt
• 35-40 Cadbury milk eggs

*Using refined coconut oil ensures no detectable taste of coconut; should you want a coconut fragrance in a recipe, use extra virgin coconut oil

Directions

1. Preheat oven to 350°F and grease a large cookie sheet with coconut oil
2. Cream together coconut oil and sugar in a large mixing bowl until light and creamy.
3. Add egg and mix well
4. In a separate medium bowl, thoroughly combine flour, matcha, baking soda, baking powder and salt. This step is important to ensure uniformly rising cookies!
5. Add flour mixture to wet ingredients all at once and combine using a spatula/hands until dough forms. Break into 3/4” balls and place about 1” apart on cookie sheet, flattening slightly.
6. Bake for 12 minutes, or until firm and bottoms start to brown slightly.
7. Using a 1 tsp. measure, indent each cookie. Place an egg in each indent while the cookies are warm to soften the chocolate.  
8. Serve and enjoy! These cookies are still good after they’ve cooled completely. It is recommended to eat a cookie all at once to get both the chocolate and the cookie at the same time.