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.

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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!

INGREDIENTS

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)

METHOD

  1. Preheat your oven to 180 degrees Celsius and line two baking sheets with parchment paper.
  2. In a small bowl or mug, stir together the ground flaxseed and almond milk and leave to thicken for a few minutes.
  3. 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.
  4. Add the ground flaxseed and almond milk mixture into the coconut oil and sugar mixture and stir well.
  5. 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!
  6. 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.
  7. Roll dough into small tablespoon-sized balls and place at least 5cm apart on the baking tray. 
  8. 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!
  9. Transfer to a wire rack to cool, then store in an airtight contain for a few days if necessary. Enjoy!
FOOD, BAKED GOODSAshlee Adams