Description
Delight in these soft and chewy gluten-free Matcha White Chocolate Chip Cookies, combining the earthy flavor of matcha powder with sweet white chocolate chips for a unique and tasty treat. Perfectly tender with a vibrant green hue, these cookies are easy to make and bake to golden perfection.
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 F and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugar: In a large bowl, use a stand mixer or hand mixer to cream 1/2 cup butter and 1/2 cup granulated sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add Egg and Vanilla: Beat in 1 egg and 1 tsp vanilla extract until fully combined, creating a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 cup plus 2 tbsp gluten free all-purpose flour with xanthan gum, 1 tbsp matcha powder, 1/4 tsp baking soda, and 1/4 tsp sea salt to evenly distribute the ingredients and prevent clumps.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until almost combined to avoid overmixing the dough.
- Fold in White Chocolate Chips: Gently fold in 1/2 cup white chocolate chips to the dough for bursts of sweetness in every bite.
- Form Cookie Balls: Scoop about 2 tablespoons of dough and roll into balls. Place each ball on the prepared baking sheet about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 13 minutes or until the edges turn golden and the centers are set; watch carefully to keep the vibrant green matcha color bright.
- Cool on Rack: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer carefully with a spatula to a wire rack to cool completely, as they will be fragile when warm.
Notes
- Matcha can dull quickly if baked too long or using lower-grade powder; remove cookies from the oven as soon as edges set to preserve color and flavor.
- A short chill of the dough for about 20 minutes helps it hold its shape, especially in warmer kitchens.
- Sift matcha powder with dry ingredients to avoid clumps and achieve an even green color.
- Use butter softened to the point of pressing a fingerprint but not melted, as over-softened butter causes thin cookies.
- For texture comparisons, try making Cassava Flour Chocolate Chip Cookies as a fun side-by-side bake.
- Store cookies in an airtight container at room temperature for up to one week; they stay soft and chewy with deepened matcha flavor after resting.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
