Description
Deliciously chewy and vibrant matcha white chocolate chip cookies made with almond butter and coconut oil for a rich flavor.
Ingredients
Scale
- ½ cup almond butter (creamy, runny is best)
- ¼ cup melted coconut oil
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 1 egg
- ½ cup almond flour
- ½ cup 1:1 gluten-free flour blend (or all-purpose flour if not gluten free)
- ½ tsp baking powder
- ¼ tsp salt
- 3–4 tsp matcha powder (or more if matcha isn’t as vibrant, want the dough to be green)
- ¾ cup white chocolate chips + a few more for topping
Instructions
- Preheat oven to 350°F and lightly grease a 9–10 inch cast iron skillet.
- In a bowl whisk together almond butter, melted coconut oil, maple syrup, egg, and vanilla until smooth and glossy.
- Stir in almond flour, gluten-free flour, baking powder, salt, and matcha powder until just combined.
- Fold in the white chocolate chips last.
- Using a cookie scoop, drop the cookie balls into the prepared dish, almost touching. These don’t spread a touch during baking so having them close is ideal. Add a few extra chocolate chips on top.
- Bake 20-22 minutes, until the edges are set but the center is still soft.
- Let cool 5-10 minutes before slicing so the center stays gooey.
Notes
- For best results, ensure that the cookie scoop is used to maintain consistent size.
- Adjust matcha to achieve desired color.
- Store in an airtight container to keep cookies fresh.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg