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.
Ingredients
- 1/2 cup plus 1 tablespoon of buckwheat flour
- 2/3 cup cornstarch
- 1/2 cup tapioca starch
- 1/2 tsp baking soda
- Pinch of salt
- 8 gr matcha
- 1/2 cup unsalted butter softened at room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup 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 (180°C). 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.
Notes
Cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator up to 5 days. 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.