These fun and festive green cookies are naturally colored with matcha and spirulina, and the minty flavor (with a subtle hint of the green tea) is a big hit! I like to add chocolate chips and bake them just until they start to brown on the bottom, which results in a soft, chewy cookie.
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- KitchenAid Mixer
- Wooden Sliding Mat for Stand Mixer
- Oval Measuring Cups
- Bob’s Red Mill 1-1 Baking Flour
- OXO medium cookie scoop
- Silicone Baking Mat
Mint Matcha Chocolate Chip Cookies
Ingredients
- 1 T ground flax seed
- 3 T warm water
- 1/2 c vegan butter (stick form)
- 1/2 c sugar
- 1 1/2 t matcha powder
- 1/4 t spirulina powder (optional, for color)
- 1/2 t vanilla extract
- 1/2 t peppermint extract
- 1 c gluten-free 1-1 baking flour
- 1/2 t baking powder
- 1/4 t salt
- 1/4 c vegan chocolate chips
Directions
- Mix the flax and water in a small bowl and set aside to thicken.
- Add the butter and sugar to the bowl of a stand mixer and beat until light and fluffy. Add the matcha and spirulina, and beat until the color is consistent. Add the vanilla, peppermint extract, flour, baking powder, and salt, and mix until fully combined. Stir in the chocolate chips.
- Scoop cookies onto a silicone mat or parchment lined baking sheet, using about 1.5 T of dough per cookie. Press additional chocolate chips into the tops of the cookies if desired.
- Bake cookies at 350F for about 9-11 minutes, or until the bottom edges are golden brown. Let cool on the baking sheet for 10 minutes before moving to a cooling rack.
From PlantcraftedPantry.com
Plantcrafted Pantry 