Description
These soft and chewy matcha white chocolate chip cookies combine the earthy flavor of matcha with the sweetness of white chocolate, creating a delightful gluten-free treat that's perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, at room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup + 2 tbsp gluten free all-purpose flour, with xanthan gum
- 1 tbsp matcha powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Add-ins
- 1/2 cup white chocolate chips, or semisweet chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Use a stand mixer or hand mixer to cream the butter and granulated sugar together in a large bowl until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, ensuring a smooth, uniform batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten free all-purpose flour, matcha powder, baking soda, and sea salt to evenly distribute all dry components and prevent clumps.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until almost combined; avoid overmixing to keep cookies tender.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips using a spatula to evenly distribute them through the dough without breaking them.
- Shape Cookies: Scoop 2 tablespoons of dough and roll into balls. Place each dough ball on the prepared baking sheet about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 13 minutes until the edges are golden but the centers remain soft for chewy texture.
- Cool: Let the cookies cool on the baking sheet for 10 minutes to set, then carefully transfer them to a wire rack using a spatula to cool completely.
Notes
- Matcha can dull quickly in the oven, so pull the cookies as soon as edges set to maintain bright color and smooth flavor.
- Chilling the dough for about 20 minutes helps the cookies hold their shape, especially in warm kitchens.
- Sift matcha with dry ingredients to prevent clumps and ensure even green color.
- Use butter that’s softened but not melted to avoid overly thin cookies.
- Store cookies in an airtight container at room temperature for up to one week to keep them soft and chewy.
- For texture comparison, try Cassava Flour Chocolate Chip Cookies as a side-by-side bake.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
