Name: Matcha Chocolate Chip Cookies
Ingredients: ½ Cup 130 g Tahini (At room temperature, well-stirred); ¼ Cup + 3 Tablespoons (130 g) real Maple Syrup; 3 Tablespoons 35 g Coconut Oil Melted, Cooled (Or ghee if not vegan); ½ Teaspoon Vanilla Extract; ¼ Cup (33 g) Cassava Flour; ¼ Cup + 2 Tablespoons (40 g) Blanched Almond Flour; 2 Tablespoons (15 g) Brown Rice Flour; 1 Tablespoon + 2 Teaspoons (10 g) Culinary-Grade Matcha; ½ Teaspoon Baking Powder; 1/8 Teaspoon Baking Soda; ¼ Teaspoon Fine Sea Salt; 115 g Coarsely Chopped Bittersweet Chocolate (Plus extra for the toppping (70-75% cacao mass))

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Matcha Chocolate Chip Cookies

Chewy gooey matcha chocolate chip cookies made with almond and brown rice flour.

These healthy 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.

Print Recipe

CourseBaking

Keywordbrown rice flour, matcha tea

Servings Servings

Ingredients

½ Cup 130 g Tahini At room temperature, well-stirred
¼ Cup + 3 Tablespoons (130 g) real Maple Syrup
3 Tablespoons 35 g Coconut Oil Melted, Cooled Or ghee if not vegan
½ Teaspoon Vanilla Extract
¼ Cup (33 g) Cassava Flour
¼ Cup + 2 Tablespoons (40 g) Blanched Almond Flour
2 Tablespoons (15 g) Brown Rice Flour
1 Tablespoon + 2 Teaspoons (10 g) Culinary-Grade Matcha
½ Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
¼ Teaspoon Fine Sea Salt
115 g Coarsely Chopped Bittersweet Chocolate Plus extra for the toppping (70-75% cacao mass)

Instructions

Position a rack in the upper third of the oven and preheat to 180˚C.
Line a rimless cookie sheet with waxed baking paper.
In a medium bowl, whisk together the tahini, maple syrup, coconut oil and vanilla until smooth and emulsified.
Place a sieve over the bowl and sift in the cassava and almond flours with the Brown Rice Flour, 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.
Scoop ~5 cm diameter balls of dough (3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared cookie sheet, spaced ~5 cm apart.
Top each cookie with a chunk or two of chocolate.
Bake the cookies on the top rack of the oven until golden and puffed, with the edges beginning to set and the centres soft, 10-14 minutes.
Rotate the baking sheet at 8 minutes for even baking.
Remove the cookies from the oven and slide them, waxed paper and all, onto a cooling rack.
Let them cool - they will firm up as they cool.
Store in an airtight container.

Notes

To make White Chocolate Matcha Cookies: Use a good-quality white chocolate in place of the dark chocolate.

Nutrition values are for : 1 of 9 cookies.
Calories: 281kcal
Carbohydrates: 26g
Protein: 5g
Fat: 18g
Saturated Fat: 8g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Trans Fat: 1g
Cholesterol: 1mg
Sodium: 85mg
Potassium: 209mg
Fiber: 2g
Sugar: 15g
Vitamin A: 90IU
Vitamin C: 1mg
Calcium: 53mg
Iron: 2mg

Matcha Chocolate Chip Cookies

Matcha Chocolate Chip Cookies

Ingredients

Instructions

Notes

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