Matcha White Chocolate Cookies Recipe (Gluten-Free)
These easy GF cookies are soft, chewy, and delicious! The matcha gives them a vibrant green color and adds a subtle bitterness that pairs beautifully with the sweetness of white chocolate, making these cookies both delicious and unique. Perfect afternoon snack with tea or a sweet treat any time of day.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 8 g matcha
- 1/2 cup unsalted butter, softened at room temperature
- 3/4 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup white chocolate chips or chunks
Instructions
- Whisk together gluten-free all-purpose flour, baking soda, salt, baking powder, and matcha in a medium bowl.
- Cream butter and sugar until smooth and pale with an electric mixer or in a stand mixer fitted with a paddle attachment. Add the egg and vanilla extract and mix well.
- Add the dry ingredients and mix well until you get a homogeneous cookie dough. Add the white chocolate chips and mix.
- Let's chill the dough in the fridge for at least 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.
- Bake for 10/12 minutes or until golden brown. Let cool before removing.
Notes
Store cookies covered 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.