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1. Sift the coconut flour, matcha powder, powdered erythritol, baking powder and fine salt into a bowl, breaking up any matcha clumps so the green color is even.
0.5 cup Coconut flour,
2 tbsp Matcha powder,
0.5 cup Powdered erythritol,
0.5 tsp Baking powder,
0.2 tsp Fine salt
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2. In a separate bowl, beat the softened unsalted butter and cream cheese for 2 minutes until smooth and creamy, then mix in the vanilla extract.
7 tbsp Unsalted butter, softened,
4 tbsp Cream cheese, softened,
1 tsp Vanilla extract
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3. Add the dry mixture to the butter mixture and stir until just combined. Mix in the unsweetened coconut milk a little at a time until the dough is soft but holds together when squeezed; coconut flour absorbs liquid slowly, so wait a minute before adding more.
2 tbsp Unsweetened coconut milk
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4. Cover the dough and chill for 20 minutes so the coconut flour hydrates and the dough firms up. Meanwhile, preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper. The low temperature keeps the green color vivid.
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5. Divide the chilled dough into 6 equal portions. Divide each portion into 6 small balls, then line them up on the parchment so they slightly overlap, forming a segmented, gently curved millipede body. Press lightly so the segments stay distinct.
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6. Press unsweetened coconut flakes into both sides of every segment, angled downward, to make rows of tiny legs. Leave about 3 cm (1 inch) between the millipedes.
0.3 cup Unsweetened coconut flakes (for the legs)
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7. Bake for 14 to 16 minutes at 160°C (320°F), until the edges are set and the coconut leg tips are lightly golden. Do not let the dough brown, or the matcha will turn dull and bitter.
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8. Right after baking, press two sugar-free dark chocolate chips into the head segment of each cookie for eyes, and break a few chips into slivers to stand in as antennae. Cool completely on the sheet, as the cookies firm up as they cool.
2 tbsp Sugar-free dark chocolate chips (for eyes and antennae)
