Gluten Free Matcha Crinkle Cookies
Gluten-free Matcha Green Tea Crinkle Cookies are soft, chewy and delicious. When you eat these delightful little cookies, expect a balanced matcha taste with no bitterness and the classic pairing of matcha and white chocolate flavours with every bite.
Servings: 14 cookies
Calories: 173kcal
Ingredients
- 1 ¾ cup oat flour
- 3 tsp matcha powder
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup coconut oil melted
- ½ cup sugar
- 2 large eggs room temperature
- ½ cup white chocolate chips optional
- ⅓ cup powdered icing sugar for coating the cookies
Instructions
- If you aren’t using purchased oat flour, begin by blitzing rolled oats in a blender into oat flour. Carefully measure out one cup of oat flour and pour into a medium-sized bowl.
- Stir together oat flour, matcha powder, baking powder and salt.
- In a separate small bowl, mix together sugar and melted coconut oil. Add room temperature eggs one at a time until fully incorporated.
- Pour wet ingredients into the dry ingredients and mix until fully incorporated. Stir in half a cup of white chocolate chips. Set the dough in the fridge to chill for 30 to 45 minutes.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
- Roll small cookie dough balls, approximately 1½ tablespoons of dough. (I have found that the smaller the cookie the better the crackles look in the finished product).
- Roll each cookie dough ball in powdered icing sugar, covering generously. Place on the cookie sheet, 6 cookies to a sheet. Bake for 8-10 minutes. Allow the cookies to fully cool and enjoy!
Notes
- If you are making your own oat flour, measure carefully. This recipe calls for 1 cup of oat flour after blending, not one cup of oats before blitzing up. This small distinction can make a big difference.
- You can dab the baked cookies in more icing sugar if they’ve lost a bit of the crackle look
Nutrition
Calories: 173kcal