Matcha Cookies
Ingredients
The cookie dough
-
¾
cup
cane sugar
-
¼
cup
packed light brown sugar
-
1
tablespoon
matcha powder
-
1
cup
melted coconut oil
-
1
large
egg
-
1
large
egg yolk
-
1
teaspoon
vanilla extract
-
½
teaspoon
baking soda
-
½
teaspoon
sea salt
-
2½
cups
all-purpose flour
The white chocolate dip
-
1
cup
white chocolate chips
-
1
teaspoon
coconut oil
-
to taste
black sesame seeds
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- In a large bowl, whisk together the cane sugar, brown sugar, and matcha powder.
- Add the coconut oil and whisk until well combined.
- Add the egg and egg yolk, whisking well to combine, then whisk in the vanilla.
- Sprinkle the baking soda and salt over the mixture and whisk to incorporate.
- Add the flour and mix with a spatula until just combined.
- Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, leaving 2 inches between cookies.
- Bake one sheet at a time for about 8 minutes, or until the cookies are puffed and the edges are lightly set.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the white chocolate dip, melt the white chocolate chips and coconut oil over simmering water until smooth.
- Dip one side of each cookie into the melted chocolate, then sprinkle with black sesame seeds.
- Let the cookies sit for 20 minutes until the chocolate firms up.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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