Chocolate Matcha Chip Cookies Recipe (Vegan and gluten-free)

Category: Dessert

Prep Time: Approximately 15 minutes

Cooking Time: 10-12 minutes per batch

Servings: About 18-24 cookies

Ingredients

• ½ cup raw cashew butter room temp or substitute with tahini for nut free
• ¼ maple syrup
• 3 tablespoons melted cooled coconut oil
• ½ teaspoon vanilla extract
• ¼ cassava flour
• ¼ Almond flour
• 2 tablespoons tapioca flour
• 2 tablespoons matcha
• ½ teaspoon baking powder
• ¼ fine sea salt
• ½ cup of roughly chopped up chocolate (can be any type dependent on your taste )
• Optional: can add chopped nuts such as almonds, cashews or hazelnuts up to your preference!

Steps

1. Preheat the oven to 180 celsius. Line a baking tray with parchment paper
2. In a bowl, whisk together cashew butter, maple syrup, coconut oil and vanilla until smooth.
3. Sift over the bowl cassava and almond flours, as well as the tapioca, matcha, baking powder and sea salt. Combine everything together for about 15 seconds.
4. Add in chocolate chunks. Stir until evenly dispersed.
5. Scoop balls of dough - sizing is dependent on your preference however the standard size is around 2 inch diameter balls (ice cream scoop or 3 tablespoons) onto a baking tray. Spaced about 3 inches apart
6. Top each cookie with a chunk of chocolate
7. Bake cookies until golden and puffed. This should take around 10-14 min.
8. Rotate tray at 8 minutes
9. Remove cookies when ready and place them onto a cooling rack. Let them cool slightly.
10. Enjoy warm from the oven, at room temp or let cool completely and store, for up to 3 days