Description
These Delicious Matcha Macadamia Almond Flour Cookies are a perfect blend of earthy matcha flavor and crunchy salted macadamia nuts. Made with almond flour and vegan butter, these cookies are chewy, flavorful, and baked to a delicate golden perfection in just 22 minutes. Ideal for those craving a unique matcha treat with a nutty twist.
Ingredients
Scale
Wet Ingredients
- 1/2 cup Vegan Butter (Substitute with regular butter if not dairy-free)
- 1 large Egg (Use a flax egg for vegan option)
Sugars
- 1/2 cup Organic Cane Sugar (Light brown sugar works as a substitute)
- 1/4 cup Dark Brown Sugar (Enhances moisture and caramel flavor)
Dry Ingredients
- 2 tablespoons Matcha Powder (Choose high-quality culinary matcha)
- 1 cup Almond Flour (Can substitute with coconut flour, use 1/3 amount)
- 1 teaspoon Baking Soda (Ensure it’s fresh)
Add-ins
- 1/2 cup Roughly Chopped Salted Macadamia Nuts (Can substitute with walnuts or pecans)
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, whisk together the vegan butter, organic cane sugar, and dark brown sugar until the mixture becomes creamy and well combined.
- Add Egg and Matcha: Add the large egg and matcha powder to the bowl; mix thoroughly until evenly incorporated into the creamy mixture.
- Incorporate Dry Ingredients: Gently blend in the almond flour and baking soda, mixing until just combined to maintain a tender texture.
- Shape Cookies: Portion the dough into 12 equal balls, flatten each slightly, and place them on the prepared baking sheets. Top each cookie with roughly chopped macadamia nuts for added crunch and flavor.
- Bake: Bake the cookies in the preheated oven for 11-14 minutes, or until the edges turn lightly golden, indicating they are perfectly baked.
Notes
- You can substitute regular butter for vegan butter if dairy is not a concern.
- For a vegan variation, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Light brown sugar can be used as a substitute for organic cane sugar if needed.
- Almond flour can be replaced with coconut flour using one-third the amount, but note the texture will vary.
- Fresh baking soda is important for proper rising.
- Macadamia nuts can be substituted with walnuts or pecans for different nutty flavors.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American Fusion
