One Bowl Matcha White Chocolate Cookies (Gluten Free, Vegan)

Prep: 45 minutesCook: 15 minutesTotal: 60 minutes
Yield: 6 - 8Category: Baking
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I wanted to experiment using matcha in my baking and this seemed like the perfect place to start. I find that matcha can sometimes be a little bit overpowering, however, I use just a touch of powder in this recipe for a fairly subtle flavour. This is perfectly complimented by the sweetness from the white chocolate creating a really light and flavourful cookie.

If you do not need dairy free you could use regular butter and white chocolate chips to make these cookies. I have not tried these cookies using milk or dark chocolate but if you wanted to substitute them in if preferred you could. If you choose to use white chocolate but still fancy jazzing this recipe up I think a little bit of lemon or lime zest would really take them to the next level. If you like these cookies you may also like my White Chocolate & Lemon version.

For this recipe you need to use margarine that comes in a hard block otherwise it won’t work and you’ll end up with an oily mess instead of deliciously soft centred cookies. How many it makes depends on the size of the scoop you use but I normally get 6 – 8 cookies from this amount of dough.

Please remember that the dough will spread during the baking process so ensure you spread the dough balls out, you may even need to use two separate baking trays. The cookies should keep well for up to four days in an airtight container.

Ingredients

metric
imperial
  • 150g 3/4 cup + 3 tbsp gluten free plain flour
  • 65g 1/4 cup + 1 tbsp dairy free butter (hard block)
  • 60g 1/4 cup + 1 tbsp light brown sugar
  • 50g 1/4 cup caster sugar
  • 50g 1/4 cup dairy free white chocolate chips
  • 10g 1 tbsp matcha powder
  • 3 tbsp cold water
  • 1 tbsp flax seed
  • 1/4 tsp bicarbonate of soda
  • pinch sea salt

Method

  1. Combine the flax seed and water in a cup and set aside for a minimum of ten minutes until a gel forms
  2. Melt the butter in a saucepan over a low heat
  3. Place the caster sugar and light brown sugar in a large mixing bowl and, once cooled, stir in the butter
  4. Add the flax egg to the sugar mixture and stir well until the sugar dissolves and a pale brown liquid forms
  5. Sieve in the flour before adding the matcha powder, bicarbonate of soda and the salt
  6. Stir well until the mixture begins to come together and a sticky dough forms. You may need to use your hands to really bring the mixture together as it will be quite dry
  7. Add the chocolate chips, holding a few back to scatter across the top, and stir well ensuring the pieces are evenly distributed throughout
  8. Place the dough in the fridge to chill for a minimum of thirty minutes
  9. Scoop out balls of the cookie dough using either a teaspoon or ice cream scoop and place onto a tray lined with baking paper, pressing down slightly to flatten the balls using your fingertips
  10. Repeat this until all of the dough has been used, making sure you leave a few inches between each ball of cookie dough to allow room for them to spread in the oven
  11. Bake the cookies in a preheated oven for 15 minutes at 170 degrees Celsius

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