Article: Matcha Made in Heaven Cookies
Matcha Made in Heaven Cookies
Matcha and white chocolate are one of those couples that simply make sense: one is earthy and sophisticated, the other is sweet and unapologetically indulgent. BareOrganics Matcha Powder gives these cookies their vibrant color and distinctive green-tea flavor, while BareOrganics Golden Milled Flaxseed helps bind the dough and creates an irresistibly chewy center. Pistachios add just the right amount of crunch.
They’re superfood-inspired cookies—but make no mistake: they are still cookies. As they should be.
Baker’s Note: Matcha naturally contains caffeine. Keep that in mind when serving these cookies to children or anyone sensitive to caffeine.
Servings: 18 Cookies
Ingredients
- 1 tablespoon BareOrganics Golden Milled Flaxseed
- 3 tablespoons warm water
- 1¼ cups (150 grams) all-purpose flour
- 1½ tablespoons BareOrganics Matcha Powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup white chocolate chips or roughly chopped white chocolate
- ⅓ cup roasted, unsalted pistachios, roughly chopped
- Flaky sea salt for finishing, optional
Directions
- Make the flax egg. In a small bowl, stir together the BareOrganics Golden Milled Flaxseed and warm water. Let the mixture rest for 10 minutes, or until thickened and gel-like.
- Combine the dry ingredients. In a medium bowl, sift together the flour and BareOrganics Matcha Powder. Whisk in the baking soda and sea salt. Sifting helps distribute the matcha evenly and prevents bitter pockets in the finished cookies.
- Cream the butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar and granulated sugar for 2–3 minutes, until lighter in color and creamy.
- Add the wet ingredients. Beat in the prepared flax egg and vanilla until thoroughly combined. Scrape down the sides of the bowl as needed.
- Finish the dough. Gradually add the dry ingredients to the butter mixture. Mix on low speed just until no streaks of flour remain. Fold in the white chocolate and pistachios. Avoid overmixing.
- Chill. Cover the dough and refrigerate for 30–45 minutes. This allows the flour and flaxseed to hydrate while helping the cookies hold their shape in the oven.
- Prepare to bake. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Portion the cookies. Scoop the dough into approximately 2-tablespoon portions and roll gently into balls. Arrange them at least 2 inches apart on the prepared baking sheets. Press a few extra pieces of white chocolate and pistachio onto each cookie, if desired.
- Bake. Bake for 10–12 minutes, until the edges look set but the centers still appear slightly soft. For the brightest green color, do not wait for the cookies to brown.
- Cool and finish. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. Finish with a tiny pinch of flaky sea salt, if desired.
- Store cooled cookies in an airtight container at room temperature for up to four days.
Superfoods:
Premium Japanese Organic Culinary Matcha Powder
Sale price$22.99 USD
Golden Milled Flaxseed
Sale price$10.99 USD