How to Make Vegan Matcha Monstera Cookies
My favourite plant plus my favourite tea flavour = the cutest matcha monstera cookies! I’ve been dreaming up this cookie recipe and shape for so long but couldn’t figure out how to get them just right - until now.
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.
Notes
- Use finely ground oat flour for a smooth dough that rolls out evenly.
- Chill the dough for 10 minutes if it feels too soft - it makes cutting shapes easier!
- Keep an eye on baking time - these cookies bake quickly and can go from perfect to overdone fast.