Gluten-Free Matcha Crinkle Cookies
Description
Did you know that matcha was traditionally used by monks in Japan to enhance meditation?
With its vibrant color, energizing properties, and earthy-sweet taste, matcha has become a beloved ingredient worldwide.
These Gluten-Free Matcha Crinkle Cookies perfectly balance the rich depth of matcha green tea with a tender, chewy texture.
Plus, they're beautifully crinkled, dusted in cornstarch for a delightful snowy finish. No one would guess they're gluten-free! 🍵✨
Ingredients
For the Cookies:
Instructions
Gather Ingredients and Prepare the Dough
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Gather your required ingredients.
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Preheat your oven to 340°F (170°C) and line a baking tray with parchment paper.
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In a bowl, whisk together the gluten-free flour, cornstarch, matcha powder, baking powder, and salt.
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In another bowl, beat the butter together with agave syrup until creamy. Add eggs one at a time, mixing well after each addition.
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Gradually fold the dry ingredients into the wet mixture until a smooth dough forms.
Shape the Cookies
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Form the dough into balls, roughly 50 grams each. You should get approximately 12 cookies.
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Generously roll each dough ball in additional cornstarch, gently pressing to adhere the starch and slightly flattening each cookie.
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Place the cookies onto the prepared baking tray, leaving some space between each.
Bake the Cookies
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Bake the cookies at 340°F (170°C) for approximately 15 minutes or until the edges are lightly golden and the tops beautifully crinkled.
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Allow the cookies to cool completely on a wire rack before serving. Enjoy the perfect balance of sweetness and matcha flavor!
Note
Storage:
Store these cookies in an airtight container at room temperature for up to 4 days for optimal freshness.
