Matcha Cookies {gluten-free}
Simple. Chewy. Crispy. These Matcha Cookies are moist, chewy, oil-free, and naturally gluten-free! Dip them in white chocolate and these cookies will taste like the perfect cup of matcha latte.
Ingredients
- 1 1/2 cup Almond Flour unbleached, fine ground
- 2/3 cup Granulated Sugar unrefined, cane sugar
- 2 tbsp Matcha (powder)
- 1/8 cup Ground Flaxseed or additional almond flour
- 1/2 tsp Flaked Salt
- 1 Eggs large, room temperature
- 2 tsp Vanilla Bean Paste or Vanilla Extract or to your taste
- 1/2 cup White Chocolate Chips optional for dipping
Instructions
- Preheat oven to 350F (325F convection bake). Line 1-2 baking trays with parchment and set aside .
- In a large bowl, mix together almond flour, sugar, matcha, ground flaxseed (or additional almond flour), and salt.
- Add egg and vanilla extract. Mix together with a spoon/spatula until a paste forms (note: even though the mixture looks crumbly at first, keep going! It will begin to clump together.)
- Form into 1 tbsp dough mounds, roll into balls, flatten with your hands, and shape into discs. Place on a baking sheet, spaced 1-2" apart.
- Bake for 18 minutes or until the tops are dry to the touch, and edges/bottom golden brown. Let cool on baking sheet.
- Dip in melted white chocolate and store in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.
- Enjoy!
Nutrition
Calories: 186kcalCarbohydrates: 19gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 15mgSodium: 110mgPotassium: 41mgFiber: 2gSugar: 16gVitamin A: 147IUVitamin C: 0.05mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!