A simple cutout cookie, with its highlight being the colorful matcha glaze! Replacing traditional flour used in sugar cookies, this is a plant-based version of a...
These simple cutout cookies are set apart by their vibrant matcha glaze!
Replacing traditional flour used in sugar cookies, here's a vegan take on a classic! These are very easy to make and can easily be adapted for holidays using themed cookie cutters.
Matcha Iced Shortbread Cookies Recipe
Prep time: 10 mins
Cook time: 10-12 mins
Servings: 12-14
Ingredients
For the cookies
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40 ml maple syrup
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60g apple sauce
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60g tahini
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25g granulated sugar
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150g almond flour
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30g tapioca starch
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1 tsp baking powder
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Pinch of salt
For the glaze
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2 tsp Matcha Ninja
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190g melted coconut butter
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90 ml maple syrup
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60ml plant milk
Directions
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In a bowl, mix together maple syrup, apple sauce, sugar and tahini until combined.
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Add the almond flour, starch, baking powder and salt until it forms a dough.
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Roll the dough in between two pieces of parchment paper until about 6mm thick. Cut out cookies to your desired size and shape using your favorite cookie cutter(s).
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Re-roll dough to use up any scraps.
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Bake in a preheated oven at 160°C (300°F) for 10-12 minutes.
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Allow to cool on the baking sheet.
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Whisk the glaze ingredients together and spread on the cooled cookies before it sets too much.
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Store in the fridge in an airtight container for up to 4 days.
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