Matcha Ginger Chocolate Chunk Cookies
Gluten free, vegan, paleo, heart-healthy, high protein
I love the grassy, earthy notes of matcha green tea. Since I lived in Japan, I learned that green tea powder used in baking turns out delicious when paired particularly with ginger and chocolate. So, I invented my green matcha tea cookies with ginger and chunky, dark chocolate chips. I made my cookies vegan with cashew butter, olive oil and coconut oil for healthy fats. Plus, brown rice flour combined with almond flour makes them gluten free. Substitute the brown rice with cassava flour and your cookies will become paleo. The addition of candied ginger sets these cookies apart: crunchy outside and gooey, chewy inside. You've got to bake a batch of these delicious green monsters.
Matcha Ginger Chocolate Chunk Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
1 cup cashew butter
3/4 cup maple syrup
3 tablespoons olive oil
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
Dry
1 cup almond flour
1/2 cup brown rice or cassava flour
2 tablespoons matcha green tea powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup candied ginger chopped
large crystal salt
Makes 24 cookies
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Instructions
1. Preheat oven to 350ºF/180ºC. Prepare a cookie sheet lined with parchment paper or sprayed with coconut oil.
2. Combine cashew butter, maple syrup, olive oil, melted coconut oil and vanilla. Use a hand mixer or whisk wet ingredients for 2 minutes until creamy smooth.
3. Add into wet ingredients: almond flour, brown rice or cassava flour, matcha, baking powder, soda and salt. Stir to combine into a thick, wet dough. Fold in chocolate chips and candied ginger, cut into baby bite-sized pieces.
4. Scoop dough into 24 2-inch (5 cm) cookie dough balls. Place onto prepared baking sheet spaced ½-inch (1,5 cm) apart and sprinkle tops with large crystal salt.
5. Bake cookies for 12 to 14 minutes until golden with edges a little browned. Let cool completely before handling. They will firm up as they cool and the maple syrup caramelizes.
Photos by Brian Byllesby
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