Vegan Matcha Cookies

Course Dessert

Prep Time 10

Cook Time 12

Total Time 22

Servings 12

1/2 cup matcha almond butter or regular almond butter as a substitute
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup almond flour
1/2 cup gluten-free flour blend or all-purpose flour if not concerned about gluten
1/2 teaspoon baking powder
1/4 teaspoon salt
3-4 teaspoons matcha powder increase to 4-5 teaspoons if using regular almond butter
1/2 cup vegan or regular white chocolate chips

Preheat your oven to 350°F and line a baking dish with parchment paper or a silicon baking mat.
In a large mixing bowl, combine the matcha almond butter, maple syrup, and vanilla extract. Mix until well combined.
Add the almond flour, gluten-free flour blend, baking powder, salt, and matcha powder to the bowl. Mix until a dough forms.
Fold in the white chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Flatten each ball slightly with your palms before placing them on the baking sheet.
Bake the cookies for 12-15 minutes or until they're soft to the touch.
Allow the cookies to cool completely before serving.
Store the cookies in an airtight container at room temperature and enjoy them for up to 3-4 days.