Matcha White Chocolate Cookies (Gluten-Free)
Soft, chewy, and delicious! If you like matcha, you must try this gluten-free matcha and white chocolate cookies. And if you haven’t tried to bake a recipe with matcha, it is an easy recipe to start with.
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About this recipe
I love these gluten-free matcha and white chocolate cookies. If you´ve never baked anything with matcha, this is an excellent recipe to start with.
Soft and chewy are easy to make and very tasty. I think matcha and white chocolate are a perfect match, the white chocolate gives the perfect balance of sweetness. They also freeze very well.
Ingredients
- Buckwheat flour: gives texture to the cookies.
- Corn starch: helps cookies to be soft and thick.
- Butter: unsalted butter, softened to room temperature.
- Sugar: brown sugar and white sugar.
- Egg: room temperature egg is better.
- Matcha: it´s a powdered green tea that it’s also a very common ingredient in pastry. It gives the products a very striking green color.
- Vanilla extract: add flavor.
- White Chocolate: white chocolate chunks or chips.
How to make matcha cookies
Whisk together corn starch, tapioca starch, baking soda, salt, and matcha in a medium bowl.
In a large bowl, beat softened butter and sugars until creamy. You can use an electric mixer or a hand whisk.
Add the egg, and vanilla extract and mix well.
Add the dry ingredients and mix well until you get homogeneous cookie dough. Don´t overmix the dough, mix just until well combined.
Let chill the cookie dough in the fridge for at least 1 hour.
Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.
Drop large teaspoons of cookie dough on the prepared sheets, spacing them an inch or so.
Use your fingers to gently press down on the balls and flatten them slightly.
Place the chocolate chunks or chips on the surface of the cookies.
Bake for 12 minutes or until golden brown.
Let cool before removing.
Variations
If you don’t have tapioca starch at home, you can replace it with potato starch. The relationship is not one-to-one, 1/4 of potato starch is 1/2 of tapioca starch.
You can also use dark chocolate chips but I think that matcha is a perfect match with white chocolate.
Storing
Cookies can be stored in an airtight container at room temperature for up to 5 days. Once they have cooled completely, you can also freeze the cookies in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating.
For more recipes with white chocolate…
Matcha White Chocolate Cookies (Gluten-Free)
Ingredients
- 1/2 cup plus 1 tablespoon of buckwheat flour (80gr)
- 2/3 cup cornstarch (80gr)
- 1/2 cup tapioca starch (60gr)
- 1/2 tsp baking soda
- Pinch of salt
- 8 gr matcha
- 1/2 cup unsalted butter, softened (56gr)
- 1/2 cup brown sugar (100gr)
- 1/4 cup granulated sugar (50gr)
- 1 egg
- 1/2 tsp vanilla extract
- 75 gr white chocolate chunks or chips
Instructions
- Whisk together buckwheat flour, corn starch, tapioca starch, baking soda, salt, and matcha in a medium bowl.
- In a large bowl, beat softened butter and sugars until creamy. You can use an electric mixer or a hand whisk.
- Add the egg, and vanilla extract and mix well.
- Add the dry ingredients and mix well until you get homogeneous cookie dough.
- Let's chill the dough in the fridge for one hour.
- Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.
- Drop large teaspoons on the prepared sheets, spacing them an inch or so.
- Use your fingers to gently press down on the balls and flatten them slightly.
- Place the chocolate chunks or chips on the surface of the cookies.
- Bake for 12 minutes or until golden brown.
- Let cool before removing.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
