MATCHA SUGAR COOKIES

Matcha Sugar Cookies! Your favorite green tea latte transformed into a soft sweet cookie, with more fluffy matcha frosted on top. Vegan and gluten-free!

I’m sipping an iced matcha as I write this (duh…what else does one drink while blog post writing?), but if I possessed the superpower to turn it from latte to cookie I’d do it. Every single time. Yup, these are better-than-a-latte Matcha Sugar Cookies.

With the simplest seven ingredient roll-out dough. Cut into cookie hearts because a) it’s almost Valentine’s Day and b) that cookie cutter represents my feelings towards matcha the best. Frosted with a fluffy two-ingredient coyo matcha frosting. And topped with a dusting of more matcha because why not be a little extra.

INGREDIENTS

• 1/2 cup (120g) coconut butter
• 1/2 cup (160g) light agave or honey*
• 1 tsp vanilla extract
• 1 1/2 cups (165g) oat flour
• 2 tsps baking powder
• 1 tbsp Encha Culinary Grade Matcha Powder
• Pinch of salt

Matcha Yogurt Frosting (or try this coconut butter matcha glaze)

• 1/2 cup full fat vanilla coconut yogurt
• 1 tsp Encha Culinary Grade Matcha Powder
• Optional: Ceremonial Grade Encha Matcha Powder for dusting

INSTRUCTIONS

1. Preheat the oven to 350ºF.
2. Melt together the coconut butter and agave/honey. I microwaved it for about 30 seconds.
3. Stir in the vanilla extract.
4. In a mixing bowl, whisk together the oat flour, baking powder, matcha, and salt.
5. Add the coconut butter mixture, and mix to form a dough.
6. Roll out to 1/4 inch thickness, between two pieces of wax paper is easiest so it doesn’t stick.
7. Cut into hearts using a cookie cutter (or whatever shape you want!)
8. Transfer to a baking sheet lined with parchment paper. 
9. Bake for 10-12 minutes at 350ºF.
10. Read more please visit : www.feastingonfruit.com

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