These gluten free matcha shortbread cookies are so delicious if you love matcha! It is quick and easy to make! Perfect for rainy and cold weather.

Gluten Free Matcha Shortbread Cookies

Ingredients

• 1 tablespoon culinary matcha from Tezumi Tea
• 2 cups almond flour 
• 1/2 cup coconut flour
• 2/3 cup unsalted butter (soften)
• 1/2 cup sugar
• 1/4 cup tapioca starch from Judee’s From Scratch
• Pint of salt

Steps

1. In a stand mixer, cream the butter with sugar.
2. In a separate bowl, sift together the almond flour, tapioca starch, coconut flour, matcha and salt.
3. Combine the wet and dry ingredients until a dough is formed. Place the dough in the refrigerator for at least 4 hours or overnight.
4. Take out the dough and rest in room temperature for 15 minutes.
5. Preheat oven to 350°F. Line two baking sheets with parchment paper or baking cookie mat.
6. Sprinkle some tapioca starch on countertop. Using a rolling pin, roll out the dough to about 1/4 inch thick. Use cookie cutters of your choice.
7. Bake the cookies for 10 minutes and cool them on the baking rack. Enjoy!

Storage: Once prepared, these cookies will keep for about 3 days at room temperature, or 5 days in the fridge.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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