Description
The best gluten free and dairy free matcha cookies with almond extract for the best flavor!
Ingredients
Scale
- 2 cups gluten free all purpose flour
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- 3/4 tsp baking powder
- 1 + 1/2 tsp matcha powder
- 1/4 tsp sea salt
- 1 egg
- 3/4 cup coconut sugar (can sub regular sugar)
- 1/2 cup unsalted butter, softened (sub vegan butter or coconut oil for dairy free)
- 2 tbsp almond milk (or milk of choice)
- 1 tsp vanilla extract
- 1 tsp almond extract
- Vanilla frosting for topping (I made a powdered sugar glaze, see note*)
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the flour, xanthan gum, baking powder, matcha, and sea salt until well combined.
- In a separate bowl, whisk together the egg with the coconut sugar, melted butter, milk of choice, vanilla, and almond extract until smooth.
- Combine wet and dry ingredients. Be patient! This will at first be a dry and crumbly dough, but after a minute or so everything should be well enough combined to form into a ball of dough.
- Turn the dough out between 2 pieces of parchment paper. Roll out into about 1/4″ thick. (use a roller, bottle of wine, jar of sauce, whatever you have!)
- Use cookie cutters or anything round (I used a wine glass with a smaller rim) to cut out about 24-28 cookies. Repeat the roll out process with any scraps of dough until all dough is used up.
- Bake for 7-9 minutes. Allow to cool for a few minutes, then transfer to a wire rack to cool completely before frosting.
Notes
*For a powdered sugar glaze, I combined 1 cup of powdered sugar, 1/4 tsp vanilla extract, and 3 tbsp of oat milk.
Is there an egg substitute you would recommend?
I’m sorry I haven’t made these with any substitutes so I am not sure how they would turn out! You could always experiment with a flax egg!
Do you have the calorie info?
This recipe is AMAZING! When she writes it takes patience though, she really means it, it took like 5minutes to incorporate (and an extra splash of milk). I can believe I finally have a diary free (used coconut oil, I also used regular white sugar) and gluten free sugar cookie recipe that can be ROLLED out and then used to cut out into shapes! I just didn’t add matcha for it to be plain 🙂
Thank you Mia for making my childhood memories come back to life! Note! You forgot to mention mixing in the sugar with the other dry ingredients
Thank you so much Lara! I’m soo happy you enjoyed them- this made me so happy! I actually mix in the coconut sugar with the wet ingredients- I will make the instructions more clear 🙂
Recipe turned out great! Like a cut-out sugar cookie but not too sweet. The almond flavor really goes well with matcha. Plus the sprinkle of matcha on top is so pretty!
★★★★★
Yay! Thank you so much Bridget! I think the addition of frosting makes them just the right amount of sweet 🙂
Do you think it could work with regular all purpose flour?
Yes it should work fine! I would omit the xanthan gum tho!
Which gluten free flour you recommend for this recipe
these are always a crowd pleaser!! i’m not a big frosting person so i usually just roll the dough into balls, bake for 10 mins, and serve as is. they come out super chewy and delish. i’ve also made these without the matcha and added in chocolate chips and they’re AMAZING.
★★★★★