Gluten-Free Matcha Crinkle Cookies
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! 🍵✨
Instructions
10 stepsGather Ingredients and Prepare the Dough
Gather your required ingredients.
Preheat your oven to 340°F (170°C) and line a baking tray with parchment paper.
In a bowl, whisk together the gluten-free flour, cornstarch, matcha powder, baking powder, and salt.
In another bowl, beat the butter together with agave syrup until creamy. Add eggs one at a time, mixing well after each addition.
Gradually fold the dry ingredients into the wet mixture until a smooth dough forms.
Shape the Cookies
Form the dough into balls, roughly 50 grams each. You should get approximately 12 cookies.
Generously roll each dough ball in additional cornstarch, gently pressing to adhere the starch and slightly flattening each cookie.
Place the cookies onto the prepared baking tray, leaving some space between each.
Bake the Cookies
Bake the cookies at 340°F (170°C) for approximately 15 minutes or until the edges are lightly golden and the tops beautifully crinkled.
Allow the cookies to cool completely on a wire rack before serving. Enjoy the perfect balance of sweetness and matcha flavor!
Recipe Notes
Storage:
Store these cookies in an airtight container at room temperature for up to 4 days for optimal freshness.
