Name: Rich & Chewy Matcha Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 32 min
Ingredients: 2-1/2 Tbsp. matcha green tea powder (use less matcha per taste preference); 1 cup all-purpose gluten-free flour mix (or all-purpose flour); 1/4 tsp. sea salt; 2 Tbsp. cornstarch; 1/2 cup granulated sugar (or coconut sugar); 1/3 cup brown sugar; 1/2 cup Nutiva Organic Coconut Oil with Buttery Flavor; 1 tsp. vanilla extract; 1 large egg (room temperature)

These exceptionally dense, moist and chewy cookies get their magic from green tea matcha powder. With an earthy, grassy, slightly sweet vanilla taste, matcha elevates these treats with allure and sophistication. Crafted using Nutiva’s butter-flavored coconut oil, these green delights boast a rich, buttery taste without the inclusion of dairy. Baked to perfection, they achieve a fudge-like consistency at the center complemented by delicately crispy edges.

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Rich & Chewy Matcha Cookies

Prep Time 10 minutes

Cook Time 12 minutes

Chill Time 10 minutes

Total Time 32 minutes

Servings 8 cookies

Calories 276 kcal

Author Nutiva

Ingredients

2-1/2 Tbsp. matcha green tea powder use less matcha per taste preference
1 cup all-purpose gluten-free flour mix or all-purpose flour
1/4 tsp. sea salt
2 Tbsp. cornstarch
1/2 cup granulated sugar or coconut sugar
1/3 cup brown sugar
1/2 cup Nutiva Organic Coconut Oil with Buttery Flavor
1 tsp. vanilla extract
1 large egg room temperature

Instructions

In bowl, whisk together matcha powder, flour, cornstarch and salt.
In large bowl, beat together sugars and buttery coconut oil until light and fluffy, about 2-3 minutes. Beat in vanilla and egg until well combined.
Add dry ingredients to bowl with wet ingredients and mix with spatula until just combined. (Note: Do not over mix.)
Chill dough in refrigerator at least 10 minutes. (Note: This makes it easier to handle dough without sticking.)
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
On clean, flat surface, form chilled dough into flattened disk. Cut in half, and continue cutting each half until dough is in 8 pieces.
Roll each portion into a cylindrical shape, taller than wide.
On baking sheet, arrange cookies 2 inches apart. Bake 12 minutes, until edges are set and centers remain soft. Cool cookies on baking sheet 5 minutes before removing.