Pistachio Matcha Cookies

March  2, 2015
0 Ratings
  • Serves 5-7
Author Notes

Matcha is powdered green tea that can be made into a latte or mixed into your favorite baked good. The fine green tea powder is dissolved into warm milk using a matcha whisk. The green tea leaves that are harvested for matcha are ground into a fine powder, which means you are receiving all the antioxidants that are available from the leaves. If you are looking to replace your morning coffee a few times a week with a new flavor, then you can froth matcha with a non-dairy milk to make a matcha latte. —Austin | Tea & Stories

What You'll Need
  • 1/2 cup brown sugar
  • 1/4 cup raw sugar
  • 2 tablespoons tapioca flour
  • 1 teaspoon pure vanilla extract
  • 1/4 cup non-dairy milk, cashew or almond
  • 1 tablespoon matcha powder
  • 2/3 cup sunflower or coconut oil
  • 3/4 cup
    1 tbs unbleached all purpose flour

  • 3/4 cup
    1 tbs whole wheat flour

  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup pistachios, raw and shelled
  1. Preheat oven to 375°.
  2. In a small sauce pan, warm 1/4 cup non-dairy milk for 2-3 minutes. You don’t need to bring the milk to boil, but make sure that it is warm to touch. Pour into small bowl and use match whisk to dissolve 1 tsp matcha powder. Set aside.
  3. In a medium bowl, combine flour, sea salt, and baking soda. Set aside. In a large bowl, combine sugar, oil, vanilla, tapioca flour, and matcha milk. Whisk for 3-5 minutes until the mixture looks like smooth caramel. Slowly add the dry ingredients to your wet ingredients followed by pistachios. Cook for 8 minutes on the middle rack + snack away.

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