|
Gluten-Free and Vegan Chocolate-Matcha Cookies These are some delicious cookies with a crispy exterior and soft and chewy interior. I made several batches testing them with different amounts of flours, replacing powdered sugar with granulated sugar, egg/no egg, less butter/more butter… and here is my final and favorite version. I hope you will enjoy them. A few notes about this recipe: - I really encourage you to weigh every ingredient. I tested this recipe so many times with slightly different amounts of flour and even 10 gram variance made a difference in texture. - If you cannot have oats, you can try making it with sorghum flour but I would start with 130 grams of it and then add more to get the right texture of dough. I have not tested it like this but just a guideline. - If you cannot have almonds, as always, I highly recommend tiger nut flour, which is not a nut despite its name. - I have not tested the recipe with dairy butter but I imagine it works similarly. - If you prefer to use eggs instead of aquafaba, replace with 1 whole egg and 1 egg yolk. I tested them with eggs and recipe works the same. - I used Cap Beauty Matcha. - Make sure your cacao powder is on the darker side. Some of the natural cacaos tend to be light and your cookies will come out a bit lighter. Add a bit more powder, if needed. - I tested adding strawberry powder to the plain dough, which my son loved but my daughter hated. So you can experiment adding other powders. - You can also make a one-flavor cookie by adding only cacao powder or matcha powder to the whole recipe, in which case, you should increase the amount of powder. - If you don’t have a food processor, you can make it by hand. Rub the butter into the dry ingredients until you have a sandy dough, then add the remaining wet ingredients and mix thoroughly. Just make sure it’s all a homogenous dough at the end with no large pieces of butter. - I made ice cream sandwiches with the cookies. Filled them with vanilla oat ice cream and covered the edges with finely chopped pistachios. Delicious! Makes approximately 14 cookies 1 1/4 cup (150 g) gluten-free oat flour 1 1/3 cup (160 g) powdered sugar 1 1/3 cup (130 g) almond flour 1 teaspoon baking soda 3/4 teaspoon kosher salt 6 tablespoons (80 g) cold dairy-free butter, cut into 1/2-inch pieces 1/4 cup (55 g) aquafaba 1 tablespoon vanilla extract 1 teaspoon almond extract, optional 2 teaspoons matcha powder 1 tablespoon cacao powder Granulated sugar, for rolling 1. Preheat oven to 350F. Line two baking sheets with parchment paper. 2. Combine the oat flour, powdered sugar, almond flour, baking soda, and salt in a food processor. Pulse a couple of times to aerate. Add the butter, aquafaba, and both extracts and process until you have a sticky dough. Let the dough sit for 5 minutes so it hydrates. It should have the consistency of slightly sticky and soft cookie dough. 3. Divide the dough into 3 equal parts and place each piece in a bowl. Leave one of the doughs plain. Return one of the dough pieces into food processor and add the matcha powder to it. Process until smooth and green throughout. Scrape the food processor as much as you can to remove the green bits, then add the last piece of dough and cacao powder. Process until smooth and dark. Do not worry too much if some of the matcha remained in food processor as the cacao is darker and will cover any small dusting of green. The matcha and chocolate doughs will feel a bit more like play dough than the plain one but that is ok. 4. Add some granulated sugar to a plate. Take about 1 tablespoon of each dough and roll together into a ball that is approximately 1 1/2 to 2 inches in diameter. Roll the dough in sugar and place on baking sheet. Leave about 2 to 3 inches between cookies. 5. Lightly flatten the cookies with your palm. Bake for 6 minutes. Take a flat spatula (I even do it with my bare hands) and flatten the cookies one more time so they crack. Bake for an additional 4 to 5 minutes until the edges are golden brown but center still feels soft. Let the cookies cool on the baking sheet for at least 10 minutes, then lift with spatula and transfer to cooling rack. They will be crispy on the outside and chewy on the inside. Store the cookies in an airtight container for up to 5 days.
|
