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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