These gluten free matcha black sesame purple sweet potato cookies are so delicious! This is my new favorite and my kids love them!

Gluten Free Matcha Black Sesame Purple Sweet Potato Marble Cookies

Modified from Crinkle Cookies recipe from Julie Marie Eats

Ingredients

• 2 teaspoons culinary matcha from Tezumi Tea (Use 10% off discount code “SUGARTREATSBYCK2024” on your order)
• 2 teaspoons black sesame powder (I grind 1/4 cup black sesame seed from Pereg into powder. Use code “Sugar_treats_by_ck” for 15% off)
• 2 teaspoons purple sweet potato flour
• 150g gluten free all purpose flour
• 50g almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 110g melted unsalted butter (warm)
• 150g sugar
• 1 egg
• ½ tsp vanilla bean extract
• Pint of salt

Steps

1. Melt the butter in the microwave or in a small saucepan over low-medium heat. Let cool down a bit.
2. In a mixing bowl using a paddle attachment, mix the melted butter and sugar for 1 minutes
3. Add the egg, vanilla extract and mix it in until combined.
4. In a separate bowl, whisk together all dry ingredient except matcha powder, black sesame powder and purple sweet potato powder, and mix well. Add them to the wet ingredients
5. Split the cookie butter equally to 3 bowls. Add matcha powder in one bowl; black sesame powder in the second bowl; and add purple sweet potato powder into the third bowl. Mix well.
6. Using a 1 tbsp cookie scoop, scoop one out for each bowl. Combine three batter into one cookie.
7. Place them on a tray lined with baking paper.
8. Chill the cookie dough in the fridge for 30 minutes
9. Preheat oven to 350°F. Line two baking sheets with parchment paper or baking cookie mat.
10. Bake at a time at 350°F for 10-12 minutes
11. Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.

Storage: The gluten free crinkle cookies keep well in an airtight container in a cool dry place for about 1 week. They’re best a few days after baking.

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

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