This year was a toughie, one of my high school friends had to stop eating gluten. Shem.
And with so much gluten-free ingredients and dishes in Asian cuisines, I decided to play around so that she can still enjoy baked goods. My missions started with a ground almond based Pineapple Upside Down Cake and now, after receiving some ingredients from Crede Natural Oils to play with … we have a recipe for Chewy Matcha Cookies using their freshly milled almond flour.
Chewy Matcha Cookies with Milk Chocolate Chips
- 2 C almond flour
- 1 C rice flour
- 1/2 C milk powder (I find that this makes ’em cookies lovely and chewy)
- 2 Tbsp Matcha
- 1 tsp baking powder
- pinch of salt
- 100g softened butter
- 1/2 C castor sugar
- 1 egg (beaten)
- 1 slab of milk chocolate (chopped)
- Prepare ingredients, line a tray or two and preheat the oven to 160 °C.
- Sift and mix the dry ingredients together (excluding sugar).
- Separately, mix the sugar, butter and beaten egg together.
- Make a well in the dry ingredients, pour the liquid in and mix till smooth.
- If you refrigerate your chocolate, it’s easier to chop it up. Add the chocolate pieces to the dough.
- *this step may be skipped. Roll the dough shape into a log in cling wrap and rest in the fridge for 10 minutes. Slice the cookies up and lay them on the tray.
- I use just under a 1/4 C of dough per cookie.
- Bake for 10–15 minutes.
- Please let the cookies breathe for 10 minutes after baking for optimal chewiness.