Get your matcha fix with these delicious cookies with a sweet pop of white chocolate! These paleo cookies feature almond flour, tapioca flour, and coconut sugar, making it a great gluten free option. Follow the recipe below to learn more.
Ingredients:
- 1 stick of unsalted butter, softened (8 tbsp)
- ½ cup Now Foods Coconut Sugar
- 1.5 tbsp Now Foods Matcha Powder
- 1 tsp Simply Organic Vanilla Extract
- 1 egg
- 2 tbsp Now Foods Organic Tapioca Flour
- 1 ½ cup Bob's Red Mill Super Fine Almond Flour
- ½ tsp Otto's Naturals Grain Free Baking Powder
- ½ tsp Redmond’s Real Salt
- 4 oz. Lily’s White Chocolate Baking Chips
Directions:
- Combine softened butter, matcha, and coconut sugar in a bowl.
- Add in the egg and vanilla extract and stir until smooth.
- Add in the almond flour, tapioca flour, baking powder, and salt and mix until combined.
- Fold in the white chocolate chips.
- Chill the dough for 30-60 minutes.
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Roll around 2 tbsp of the dough into a ball and place on the baking sheet.
- Bake for 10-12 minutes or until golden on bottom.
- Enjoy!
