Description
Enjoy soft and chewy gluten-free matcha white chocolate chip cookies with a delicate balance of earthy green tea flavor and sweet white chocolate. These easy-to-make cookies are perfect for a unique treat that stays soft and flavorful with every bite.
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
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the room temperature butter and granulated sugar together in a large bowl until the mixture is light and fluffy, usually about 2-3 minutes.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed butter and sugar, then beat until the mixture is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten free all-purpose flour, matcha powder, baking soda, and sea salt to evenly combine and remove any lumps.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients mixture and beat on low speed until the dough is almost fully combined, being careful not to overmix.
- Fold in Chocolate Chips: Gently fold the white chocolate chips into the dough until they are evenly distributed.
- Shape Cookie Dough: Scoop about 2 tablespoons of dough and roll into balls. Place each ball on the prepared baking sheet spaced about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 13 minutes or until the edges are golden and the centers appear set but still soft.
- Cool Cookies: Allow cookies to cool on the baking sheet for 10 minutes to firm up slightly, then carefully transfer them to a wire rack with a spatula to cool completely. The cookies will be fragile but will set as they cool.
Notes
- Pull cookies from the oven as soon as the edges set to preserve the bright green color and smooth matcha flavor, as baking too long dulls the matcha.
- Chill the dough for about 20 minutes before baking if your kitchen is warm to help the cookies keep their shape during baking.
- Sift the matcha powder with the dry ingredients to prevent clumps and ensure an even color distribution in the dough.
- Use butter that is soft but not melted; over-softened butter can cause the cookies to spread too thin.
- Store cookies in an airtight container at room temperature for up to one week to keep them soft and chewy with intensified matcha flavor.
- If interested in texture comparisons, try baking these alongside Cassava Flour Chocolate Chip Cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
