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These dense, chewy matcha cookies have just the right amount of slightly crispy edges. They are made with Nutiva's butter-flavored coconut oil that gives them a rich, buttery taste. The matcha powder provides a lovely green color and deep matcha flavor, but feel free to adjust the amount to your liking - use just 1 tablespoon if you prefer just a hint of matcha. Baked to perfection, they are fudgy in the middle so be careful not to overbake. They are delicious as is, but you can also add chocolate chips if you’d like.
Ingredients:
1 cup all-purpose flour (or gluten-free flour mix)
2 ½ tablespoons Matcha powder
2 tablespoons cornstarch
¼ teaspoon sea salt
½ cup Nutiva Butter-Flavored Coconut Oil
⅓ cup brown sugar
½ cup granulated sugar or coconut sugar
1 large egg, room temperature
1 teaspoon vanilla extract
Instructions:
- In a medium bowl, whisk together the flour, matcha powder, cornstarch and salt.
- In a large bowl, beat the coconut oil and both sugars together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla until combined.
- Add the dry ingredients to the wet ingredients and use a spatula to mix until just combined. Do not over mix.
- Transfer the dough to the refrigerator while you preheat the oven to 350°F and line a baking sheet with parchment paper.
- Remove dough from the refrigerator and form into a flattened disk. Cut in half, and then continue cutting each half until you have 8 pieces.
- Roll each portion into a cylinder shape, taller than wide.
- Place matcha dough 2 inches apart on the prepared baking sheet.
- Bake for 12 minutes, until edges are set but centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes.
