Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)
Serves 915 mins prep15 mins cook
Chewy gooey matcha chocolate chip cookies made with almond flour and pantry-friendly ingredients. These matcha cookies are vegan, gluten-free, and paleo-friendly. Mix them up in one bowl and have them in and out of the oven in under an hour.
0 servings
What you need
cup raw cashews
cup maple syrup
tbsp coconut oil
tsp vanilla extract
cup cassava flour
tbsp tapioca flour
tbsp matcha
tsp baking powder
tsp baking soda
tsp fine sea salt
Instructions
0 Position a rack in the upper third of the oven and preheat to 350ºF. Line a rimless cookie sheet with parchment paper for easy cleanup. 1 In a medium bowl, whisk together the cashew butter, maple syrup, coconut oil, and vanilla until smooth and emulsified. 2 Place a strainer over the bowl and sift in the cassava and almond flours with the tapioca, matcha, baking powder, baking soda, and sea salt. Stir to combine, then stir vigorously for 10 seconds. This makes the cookies extra soft and chewy. Stir in the chocolate chunks until evenly dispersed. 3 Scoop 2-inch diameter balls of dough (3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared cookie sheet, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate. 4 Bake the cookies on the top rack of the oven until golden and puffed, with the edges beginning to set and the centers soft, 10-14 minutes. Rotate the baking sheet at 8 minutes for even baking. 5 Remove the cookies from the oven and slide them, parchment and all, onto a cooling rack. Let them cool slightly; they will firm up as they cool. 6 Enjoy warm from the oven, at room temperature, or let cool completely and store, covered at room temperature, for up to 3 days.View original recipe