Matcha Monstera Cookies (vegan, gluten-free, oil-free)
A mildly sweet matcha cookie with a snap, made with healthy fats and good for you ingredients. Vegan, gluten-free, oil free and refined sugar free. Perfect for spring and kid friendly too.
Servings: 12 -16 cookies
Ingredients
- 1 + 1/3 cup gluten free oat flour I recommend using finely ground oat flour for best results
- 1/2 cup runny tahini or nut/seed butter of choice
- 1/3-1/2 cup maple syrup
- 1 tsp baking powder
- 1 tsp vanilla
- 2-3 tsp matcha powder
- more oat flour to roll dough as needed
Instructions
- Preheat your oven to 325F.
- In a large bowl, combine maple syrup, tahini and vanilla extract in a bowl. Whisk to combine until smooth.
- Sift in oat flour, baking powder and matcha powder and use a spatula to mix.
- Mix until a dough forms. It should be moist, not sticky, and easily rollable. Add additional oat flour as needed and roll out on parchment paper.
- Roll dough about 1/4 inch in thickness and using a cookie cutter, cut out your desired shapes. Use excess edge dough and re-roll to continue until all the dough is cut.
- Bake for approximately 5-6 min, keeping in mind the cookies will firm up after baking. Keep an eye on them to make sure they do not burn and remove from oven to a cooling rack to avoid burning. Let cool completely.