Rich & Chewy Matcha Cookies
- 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)
- 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.
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