Flourless Matcha Cookies (Gluten-Free & Dairy-Free)

Course: Cookies

Cuisine: Asian Fusion

Prep Time: 15

Cook Time: 15

Chill in the fridge: 30

Total Time: 1

Servings: cookies

Calories: 92kcal

Author: Marvellina

These Flourless Matcha Cookies are soft, chewy, and made with just five ingredients! Naturally gluten-free and dairy-free with a perfectly balanced matcha flavor.

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US Customary - Metric

Ingredients

200 g powdered sugar
100 g superfine almond flour
30 g matcha powder
⅔ tsp salt
60 g egg white from2 eggs

Instructions

Prepare the dough:

In a large bowl, stir together powdered sugar, almond flour, matcha powder, egg whites and salt until a soft, sticky dough forms.

Chill the dough:

Cover the dough with plastic wrap touching the dough directly and freeze for 30 minutes to make shaping easier.

Preheat oven & shape

Preheat the oven to 350 F (180 C). Line two baking sheets with parchment paper. Divide the chilled dough into 16 portions (~24g each). Lightly oiled your palms and roll into a dough ball
Place them at least 3 inches apart on the baking sheets, as they will spread. I put 8 dough per baking sheet. Keep the other pan in the fridge while the other one is baking

Bake:

Bake one tray at a time for 13-15 minutes, until the cookies have set around the edges and slightly cracked appearance. They appear to be soft at the center but will continue to firm up and flatten slightly as they cool down. Do not overbake these cookies to preserve the chewy texture

Cool and release:

Let the cookies cool completely on the baking sheet. Once cooled, use an offset spatula to slide through the bottom and carefully lift them off the parchment.
You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card

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