These gluten free matcha white chocolate cookies are so delicious and crisp on the edges and chewy in the middle! It is easy to make and they will brighten up your day!

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Gluten Free Matcha White Chocolate Cookies

Modified from recipe from Meaningful Eats

Ingredients

• 10g culinary matcha from Tezumi Tea (Use 10% off discount code “SUGARTREATSBYCK2024” on your order)
• 262g gluten free all purpose flour
• 1 teaspoon baking soda
• 10 tablespoons melted unsalted butter (warm/cool down)
• 150g brown sugar
• 150g granulated sugar
• 1 egg + 1 egg yolk
• ½ tsp vanilla bean extract
• Pint of salt
• 1 cup white chocolate chips

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, whisk the melted butter and brown sugar and white sugar
3. Add the egg, egg yolk, vanilla extract and mix it in until combined.
4. In a separate bowl, whisk together all dry ingredient and mix well. Add them to the wet ingredients.
5. Fold in the white chocolate chips.
6. Chill the cookie dough in the fridge for at least 2 hours
7. Using a ice cream scoop, scoop out and roll into ball. Place them on
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. Once baked, let them cool down on the baking tray for 3 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 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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