How To Make Gluten-Free Chocolate Chip Cookies With Almond Flour + Matcha

Preheat the oven to 350 degrees.

In a mixing bowl, combine 2 cups of almond flour, 2 teaspoons of organic matcha powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of pink Himalayan sea salt.

Add 3 tablespoons of liquid coconut oil to the mixture.

Pour in 0.25 cups of maple syrup and 1 teaspoon of apple cider vinegar.

Optionally, add a dash of vanilla extract.

Mix all the ingredients together until well combined, noting that the batter may seem a bit dry but will come together.

Press the batter down to make it sticky.

Fold in 0.5 cups of chocolate chips into the batter.

Scoop about a teaspoon of batter, roll it into a ball, and place it on a baking sheet.

Press down lightly on each ball to flatten it slightly.

Bake the cookies in the oven for about 10 to 12 minutes.

After baking, let the cookies cool for about 20 minutes to firm up.

Equipment Needed

Spice Level:

Dietary