Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)
Chewy gooey matcha chocolate chip cookies made with almond flour and pantry-friendly ingredients. These healthy matcha cookies are vegan, gluten-free, and paleo-friendly. Mix them up in one bowl and have them in and out of the oven in under an hour.
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total: 30 minutesminutes
Servings: 9large or 12 smaller cookies
Ingredients
½cup(130 g) room temperature, well-stirred raw cashew butter*
¼cup+ 3 tablespoons (130 g) maple syrup (preferably light)
3tablespoons(35 g) melted, cooled coconut oil (or ghee if not vegan)
4ounces(115 g) coarsely chopped bittersweet chocolate, plus extra for the tops (70-75% cacao mass)
Instructions
Position a rack in the upper third of the oven and preheat to 350ºF. Line a rimless cookie sheet with parchment paper for easy cleanup.
In a medium bowl, whisk together the cashew butter, maple syrup, coconut oil, and vanilla until smooth and emulsified.
Place a strainer over the bowl and sift in the cassava and almond flours with the tapioca, matcha, baking powder, baking soda, and sea salt. Stir to combine, then stir vigorously for 10 seconds. This makes the cookies extra soft and chewy. Stir in the chocolate chunks until evenly dispersed.
Scoop 2-inch diameter balls of dough (3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared cookie sheet, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate.
Bake the cookies on the top rack of the oven until golden and puffed, with the edges beginning to set and the centers soft, 10-14 minutes. Rotate the baking sheet at 8 minutes for even baking.
Remove the cookies from the oven and slide them, parchment and all, onto a cooling rack. Let them cool slightly; they will firm up as they cool.
Enjoy warm from the oven, at room temperature, or let cool completely and store, covered at room temperature, for up to 3 days.
Notes
*I like Artisana raw cashew butter. Sub tahini for nut-free. **I use Bob's Red Mill. Sub by weight sweet rice flour or all-purpose flour (wheat, GF, or paleo)***I use Bob's Red Mill. Sub by weight tiger nut flour for nut-free, or try oat flour.****Such as Encha Culinary-Grade MatchaWhite Chocolate Matcha Cookies: Use a good-quality white chocolate in place of the dark chocolate. Nutrition values are for 1 of 9 cookies.