Triple Ginger Matcha Cookies

 

The ever wise philosopher Plato said necessity is the mother of invention. One day not too long ago, it was necessary for me to use up a relatively large bag of matcha powder, thus the birth of this recipe. Preventing food waste is a philosophy I strictly adhere to in my kitchen. Call me Plato. This elevated twist on the beloved soft gingerbread cookie provides all the warmth of its predecessor yet provokes your tastebuds with matcha's herbaceousness. It's vegan, gluten-free, full of good fats and every other healthy hashtag out there. Happy baking

What you will need

1 1/4 cups almond flour

1 cup brown rice flour

1/4 cup tapioca starch

3 teaspoons matcha powder, divided

3/4 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon (pink) salt

1/2 teaspoon black pepper

1/2 cup honey or agave

1/2 ripe, medium avocado

1/3 cup olive oil

2 teaspoons grated ginger

1/3 cup candied ginger, finely chopped

3 tablespoons coarse sugar

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