| SERVINGS | PREPARATION | COOK TIME | TOTAL TIME |
| 16 | 30 min | 15 min | 45 min |
iNGREDIENTS
- 1 cup almond flour
- ¼ cup oat flour
- 2 tsp Sipology’s matcha, your flavor of preference
- ¼ tsp baking soda
- ¼ tsp sea salt
- ¼ cup maple syrup
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 2-4 tsp almond milk
- Optional: sprinkles
DIRECTIONS
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a medium-sized bowl, add the almond flour, oat flour, baking soda, sea salt and sift in the matcha. Stir until there are no clumps.
- Add the melted coconut oil, maple syrup, and vanilla to the dry mixture and stir until combined. The dough will feel quite sticky and moist.
- Form the dough into a large ball and roll it out between two pieces of parchment paper until it is ¼ inch thick. Cut out the cookies and use a small spatula to carefully transfer the cookies onto the baking tray. If the cookies stick to the cutter or spatula, you can put a bit of oil on them.
- Form the leftover dough into a ball and repeat the process until you have used up all of the dough.
- Bake for 5 minutes. Let them cool for a few minutes on the pan before transferring to a cooling rack.
- Once the cookies have completely cooled, start on the icing. Place the powdered sugar into a small bowl and add the almond milk by tsp, stirring to combine. The icing should be quite stiff, but still able to pipe.
- If you don’t have a piping bag, place the icing into a resealable bag and push it to the bottom corner of the bag. Cut a very small piece off the tip. Ice the cookies; the icing will set in about 10 minutes. If you’d like to add sprinkles, add them before it sets. These cookies are best eaten fresh the same day, but can be stored sealed in the fridge for up to 3 days. (Matcha powder oxidizes quickly, so the cookies will become darker in color the longer they’re stored.) Enjoy!
