Matcha Tea Cookies. Have you ever listened to these Names? But once you taste this you will never regret it. It’s healthy and easy to cook as well. So just let’s start.
Baking Scientist- Megan
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Photos byMilkshake Creative
Let’s start with the recipe now!
Matcha Tea Cookies
| Prep Time | 26 min |
| Cook Time | 14 min |
| Passive Time | 60 min |
| Servings |
People
|
- 2 large Ripe avocados
- 2/3 Cup Coconut sugar
- 1/3 Cup Extra virgin olive oil
- 1 Tablespoon Vanilla extract
- 1 and 1/2 Cups Almond flour
- 1 Cup Brown rice flour
- 2 Tablespoons Matcha tea powder
- 2 Teaspoons Ground ginger
- 2 Teaspoons Ground cinnamon
- 2 Teaspoons Ground cardamom
- 1 and 1/2 Teaspoons Salt
- 1 Teaspoon Ground black pepper
- 1 Teaspoon baking soda
- 1 Tablespoon Fresh grated ginger
- 2/3 Cup Candied ginger
- Sliced candied Ginger
- Sanding or coconut sugar
Ingredients
Wet
Dry
Tops
|
|
- Preheat the oven to 350°F and prepare 2 baking sheets with olive oil spray.
- Makes 18 cookies
1. Prepare Dry and wet ingredients in two different bowls.
Wet:
2. In a medium bowl, mash 2 avocados with a fork until mostly smooth with small chunks remaining.
Add coconut sugar, olive oil, vanilla, and fresh ginger. Mash or mix until a smooth cookie batter forms.
. Dry
3. Add into the bowl dry almond flour, rice flour, matcha, ginger, cinnamon, cardamom, salt, pepper, and baking soda.
Stir until combined. Fold in the chopped, candied ginger.
4. Using a small ice-cream scoop, scoop 2-inch diameter cookie dough balls onto prepared cookies sheets, about 1 inch spaced apart (18 total).
Top each cookie with sliced candied ginger and sanding or coconut sugar.
5. Bake 14 minutes until browned on the edges and bottom.
Rotate baking trays halfway through to assure even cooking.
6. Remove from the oven and outside in cool air.
7. Cookies are ready to eat. Serve it.
