Strawberry and Matcha Cookie Sandwiches

These Strawberry and Matcha Cookie Sandwiches are soft, golden cookies filled with a thick matcha cream and finished with a matcha white chocolate drizzle. The dried strawberry pieces give each cookie a gentle chew and a pop of colour, while the matcha filling adds something earthy and slightly bitter that cuts through the sweetness beautifully.

The cookies are gluten-free and sweetened with Natvia Gut Activation Sweetener, and the filling comes together in minutes with soft cheese or coconut yogurt depending on what you have. The drizzle on top sets firm after thirty minutes in the fridge and gives the whole thing a finish that looks far more impressive than the effort required.

Makes four sandwiches, though the recipe is easy to double if you want more to work with.

Prep Time: 20 mins

Cook Time: 15 mins

Servings: 4

Ingredients:

For the cookies

100g (3/4 cup) gluten-free flour
80g (1/3 cup) Natvia Gut Activation Sweetener
1 egg
2 tablespoons oil
100ml (1/2 cup) oat milk
Dash of vanilla extract
Dried strawberry chunks, to stir through

For the matcha filling

100g (1/3 cup) soft cheese or coconut yogurt
2 tablespoons matcha powder
1 scoop vanilla protein powder (or coconut flour)
1 tablespoon Natvia Gut Activation Sweetener

For the drizzle

1 tablespoon coconut oil
1 tablespoon no added sugar white chocolate
1 tablespoon matcha powder
1 tablespoon Natvia Gut Activation Sweetener

Methods:

Make the cookies: mix together the gluten-free flour and Natvia Gut Activation Sweetener in a large bowl. Whisk together the egg, oil, oat milk and vanilla extract, then pour into the bowl and mix to a soft, smooth dough. Stir through the dried strawberry chunks.
Spoon the mixture onto a greaseproof paper-lined baking tray, spreading each spoonful into a circle. You should get 8 cookies. Bake at 180C for 12 to 15 minutes until golden. Leave to cool completely.
While the cookies cool, beat together all the matcha filling ingredients until smooth and thick. Refrigerate until the cookies are ready.
Spread the matcha filling generously over 4 of the cooled cookies, then sandwich with the remaining 4.
Melt the coconut oil and white chocolate together, then mix through the matcha powder and Natvia Gut Activation Sweetener. Drizzle over each sandwich and scatter over a few extra freeze-dried strawberries.
Allow to set for 30 minutes before serving.