The ever wise philosopher Plato said necessity is the mother of invention. One day not too long ago, it was necessary for me to use up a relatively large bag of matcha powder, thus the birth of this recipe. Preventing food waste is a philosophy I strictly adhere to in my kitchen. Call me Plato.
This elevated twist on the beloved soft gingerbread cookie provides all the warmth of its predecessor yet provokes your tastebuds with matcha's herbaceousness. It's vegan, gluten-free, full of good fats and every other healthy hashtag out there. Happy baking —The Model Well Fed
about 2 dozen
1 1/4 cups
brown rice flour
matcha powder, divided
honey or agave
ripe, medium avocado
candied ginger, finely chopped
In This Recipe
Preheat oven to 350°. Line a baking sheet with parchment paper.
In a large bowl whisk together almond flour, brown rice flour, tapioca starch, 2 teaspoons of the matcha powder, baking soda and spices until well combined. In a separate bowl or blender thoroughly combine honey, avocado, olive oil and grated ginger. Stir in candied ginger. Stir the wet mixture into the dry. The dough should resemble a softer, stickier, grittier sugar cookie dough. It will feel greasy as well. If you can't roll a ball of dough in your hands without it sticking everywhere and falling apart, add a few teaspoons of rice flour until it reaches the previously described consistency.
Combine the coarse sugar and remaining teaspoon of matcha powder in a small bowl. Scoop 1 tablespoon of the cookie dough and roll into a ball with your hands. Carefully roll the dough in the matcha-sugar mixture and place on the prepared cookie sheet. Repeat with remaining dough. Take a flat-bottomed glass and press the dough balls into 1/3 inch disks.
Bake for 7-9 minutes. Allow the cookies to cool in the pan for 5 minutes then move them to a wire rack to cool completely. Enjoy with a cup of jasmine tea, a good book and a blanket.