Vegan Matcha Cookies
Matcha green tea powder adds grassy complexity to these Vegan Matcha Cookies. They're easy to make, with only six ingredients and one bowl.
Servings: 12 cookies
Calories: 110kcal
Ingredients
- 1 cup almond flour
- ¼ cup oat flour
- 1 ½ Tablespoons pure matcha powder
- ⅛ teaspoon salt
- 6 Tablespoons pure maple syrup
- ¼ cup unsalted pistachios, chopped (optional)
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, oat flour, matcha powder, and salt.
- Add the maple syrup and stir until no dry spots remain.
- Mix the pistachios in, if using, until they’re evenly distributed. The dough will be crumbly.
- Scoop dough by rounded tablespoons (about 21g dough per scoop), roll into balls, place the balls on the parchment-lined baking sheet, and flatten to ½ inch thick (about 2 inch diameter). If dough sticks to your hands, you can wet them slightly before handling the dough, or use the bottom of a glass or measuring cup to flatten the balls.
- Bake the cookies for 12 minutes. Let them cool on the pan for 10 minutes before handling them.
- Store leftovers in an airtight container at room temperature for up to a week, refrigerated for up to 10 days, or frozen for up to 2 months. The cookies might become slightly chewy after being stored, but will still be delicious.
Nutrition
Calories: 110kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg