Gluten-Free Matcha Choc Chip Cookies
A good chocolate chip cookie is one of life's finest pleasures. Being a green tea fanatic and all, I thought that the two would be a match made in heaven - and they are! Matcha has a sweet, bitter and earthy taste which lends itself perfectly to rich, chocolaty treats like these cookies. I find that it cuts through some of the sugaryness, a welcome relief. The perfect study snack, dessert, whatever you wish.
This recipe is adapted from Vegan Richa's delicious Chocolate Chip Cookie recipe. I love to eat the dough raw too, which is perfectly acceptable in my eyes!
1 1/2 tablespoons of ground flaxseed
4 1/2 tablespoons of almond milk
1/2 cup of (unmelted) coconut oil
1/2 cup of brown sugar
1/4 cup of golden sugar
1 teaspoon of vanilla bean powder
1/2 teaspoon of baking soda
1 teaspoon of baking powder
4 teaspoons of matcha powder
1 1/2 cups of gluten-free flour (I used Healtheries' Baking Mix)
3/4 cup of vegan dark chocolate chips (I used Well Naturally's No Sugar Added Dark Chocolate Melts)
- Preheat your oven to 180 degrees Celsius and line two baking sheets with parchment paper.
- In a small bowl or mug, stir together the ground flaxseed and almond milk and leave to thicken for a few minutes.
- In a large bowl place the coconut oil, brown sugar, golden sugar, and vanilla bean powder. Using a wooden spoon, beat vigorously for a few minutes until the sugar granules get smaller and the mixture fluffs up and is lighter in colour.
- Add the ground flaxseed and almond milk mixture into the coconut oil and sugar mixture and stir well.
- Sift in the baking soda, baking powder, matcha powder, and gluten free flour. Take care not to over mix if you are using regular flour, otherwise, go wild!
- Fold in the chocolate chips. I like to save a few to press into the dough just before baking, so that the tops of the baked cookies will have chocolate chips poking out.
- Roll dough into small tablespoon-sized balls and place at least 5cm apart on the baking tray.
- Bake for around 8 minutes for smaller balls, and 12 minutes for larger. You'll need to adjust the cooking time based on how small you roll the dough - as soon as they are cracked on top and slightly browned, they're done. Don't worry if they're still soft at this stage because they will firm as they cool!
- Transfer to a wire rack to cool, then store in an airtight contain for a few days if necessary. Enjoy!