MATCHA PISTACHIO COOKIE

Our favorite cookie maker out there, Gaia of Internet Cookie, created a deeply delicious gluten and dairy free version for us (!) of one of her favorite cookies that marries pistachio, matcha and oats for the perfect treat to accompany your afternoon cup.

MATCHA PISTACHIO COOKIE 

100 GRAMS ODENSE MARZIPAN (YOU CAN FIND IT AT MOST GROCERY STORES IN THE BAKING AISLE)

1/4 CUP THE CAP COCONUT BUTTER, MELTED 

1 T THE CAP MATCHA

1 CUP GROUND PISTACHIOS

1 CUP POWDERED SUGAR 

2/3  CUP ANSON MILLS TOASTED OAT FLOUR, FINE TO SUBSTITUTE WITH ANY OAT FLOUR 

1/4 TSP XANTHAN GUM

1 TSP BAKING SODA 

4 EGG YOLKS 

1/2 T ALMOND EXTRACT

1 TSP VANILLA EXTRACT 

 

DIRECTIONS 

Preheat oven to 350F and line two half sheet pans with baking parchment paper or silpat. 

Combine all ingredients in a food processor. Press start and let the machine do its magic until everything is mixed together. The dough should be sticky but not wet, almost Play-Doh like. 

With a cookie scoop, scoop out 6 cookies on each sheet and pat each cookie down with the palm of your hand.  

Bake for 7 minutes, take them out, pat them gently one more time and bake for another 4 minutes.  

Let them rest on the cookie sheets for at least 15 minutes so that they set and don’t fall apart when you pick them up. 

Store them in a ziplock bag for up to a week or in the freezer.

 

This recipe is a gluten free and dairy free version of the March 2020 Internet Cookie subscription. 

You may also like


Leave a comment

Please note, comments must be approved before they are published