MATCHA SUGAR COOKIES

A simple cut out cookie, these are all about that bright matcha infused icing! 

Swapping out the traditional flour used in sugar cookies, this is a plant-based take on a classic! They’re super easy to make and easily made seasonal with some holiday cookie cutters.

Ingredients

For the Cookies

• 40ml maple syrup

• 60g apple puree

• 60g tahini

• 25g granulated sugar

• 150g almond flour

• 30g tapioca starch

• 1 tsp baking powder

• Pinch of salt

For the Icing

• 2 tsp Matcha Ninja

• 190g coconut butter, melted

• 90ml maple syrup

• 60ml non-dairy milk

Directions

1. Whisk together maple syrup, apple puree, sugar and tahini in a bowl until smooth.

2. Add in almond flour, starch, baking powder and salt until it forms a dough.

3. Roll down between two pieces of parchment paper to about ¼ inch thickness. Cut out cookies of size and shape of choice using your preferred cookie cutter or cutters.

4. Reroll dough to use up any scraps.

5. Bake in a preheated oven at 160C (300F) for 10 -12 minutes.

6. Allow to cool on the tray.

7. Mix together icing ingredients and spread before it thickens too much on cooled cookies.

8. Store in the fridge for up to 4 days in a sealed container.