Matcha Gingerbread Cookies

By daiseyduck

Ingredients

• 1 cup sweet rice flour
• 1/2 cup finely ground almond flour
• 1/2 cup chestnut flour
• 1 1/2 teaspoons matcha tea, divided
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup, plus 1/2 cup, sugar, divided
• 1/3 cup mashed avocado (1/2 medium avocado)
• 1/3 cup olive oil
• 2 tablespoons grated fresh ginger
• 1 teaspoon vanilla extract
• 1/2 cup roughly chopped candied ginger

Details

Servings 1
Preparation time 10mins
Cooking time 20mins
Adapted from tastingtable.com

Preparation

Step 1

Directions

Directions

1. Preheat the oven to 375° and line a sheet tray with parchment paper.

2. In a medium bowl, whisk together the flours, 1 teaspoon of the matcha tea, the baking soda, cinnamon, salt, allspice and pepper, and set aside.

3. In a large bowl, beat ⅔ cup of the sugar with the avocado, olive oil, fresh ginger and vanilla until creamy and smooth, 2 minutes.

4. Beat the flour mixture into the sugar mixture in 2 additions and, when almost combined, stir in the candied ginger. It will be a thick, tacky dough.

5. Combine the remaining sugar and matcha on a large plate. Divide the dough into 12 even pieces and roll in between your palms, forming a compact dough ball. Press each ball into the matcha sugar and flatten to a ¼-inch-thick disk, coating the bottom and sides with the sugar. Place onto the prepared baking sheet, sugar-side up, and spaced evenly apart. (Note: The cookies won't spread during baking.)

6. Bake, rotating halfway through, for 8 to 10 minutes. Let cool on the sheet tray for at least 5 minutes, and serve.