Matcha Tea Cookies-Vegan, antioxidant-rich, gluten free, dairy-free, heart-healthy
In the words of Megan-: These delicate cookies are made with avocado and olive oil, so they are always moist and tender. Matcha gives them a light, toasty flavor and turns them green. Then you have the wow-factor of ginger, cinnamon, and cardamom which transforms these matcha cookies into perfect spice cookies. I have baked these for years and all my friends ask me for this recipe because it creates an unexpected perfect flavor combo in a healthy cookie. So easy to make, these will surely become another family favorite.
Servings Prep Time
9People 26min
Cook Time Passive Time
14min 60min
Servings Prep Time
9People 26min
Cook Time Passive Time
14min 60min
Ingredients
Wet
Dry
Tops
Instructions
  1. Preheat the oven to 350°F and prepare 2 baking sheets with olive oil spray.
  2. Makes 18 cookies
Recipe Notes

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.