Best almond flour matcha cookies
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Nutrition per recipe
Calories2222.2 kcal (111%)
Total Fat166.3 g (238%)
Carbs134 g (52%)
Sugars114.5 g (127%)
Protein62.5 g (125%)
Sodium1052.2 mg (53%)
Fiber17.8 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 cupsalmond flour
fine, packed
1 tablespoonsmatcha powder
1 for milder, 1.5 for stronger flavor and color
½ teaspoonbaking soda
¼ teaspoonfine salt
⅓ cupsugar
white, light brown, or coconut sugar
2 tablespoonsunsalted butter
soft, OR melted coconut oil for dairy-free
1egg
large, room temperature, or 3 tablespoons almond milk for vegan, cookies will be a bit softer
1 teaspoonvanilla extract
¼ cupwhite chocolate chips
or chopped nuts, pecans/almonds
Instructions
Step 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
In a bowl, whisk almond flour, matcha, baking soda, and salt until evenly combined.
Step 3
In another bowl, beat butter (or coconut oil), sugar, egg, and vanilla until smooth and slightly thick.
Step 4
Add the dry ingredients to the wet and mix just until a soft dough forms; fold in white chocolate chips or nuts if using.
Step 5
Scoop about 1 tablespoon of dough per cookie, roll into balls, and place on the tray. Gently flatten to about ½ inch thick; they don’t spread much.
Step 6
Bake 9–12 minutes until edges are set and the tops look just dry; they should still feel soft in the center for a chewy texture.
Step 7
Cool on the tray 5–10 minutes, then transfer to a rack to finish cooling; they firm up as they cool.
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