Matcha Coconut Cookies

Vegan · Gluten-free · Makes approx. 15–18 cookies

Ingredients

• 150 g rice flour
• 50 g desiccated coconut
• 40 g starch (cornstarch or potato starch)
• 70 g raw cane sugar
• 5 g matcha powder (or a little more, to taste)
• 6 g baking powder
• 1 pinch of salt
• 80 g coconut oil, melted
• 100 ml coconut milk
  

Preparation

1. Preheat the oven: Preheat to 175 °C (350 °F), conventional heat, and line a baking tray with
   parchment paper.
2. Mix the dry ingredients: Combine the rice flour, desiccated coconut, starch, raw cane sugar, matcha
   powder, baking powder and salt in a bowl.
3. Add the wet ingredients: Pour in the melted, slightly cooled coconut oil and coconut milk. Mix into a
   smooth, soft dough that holds its shape.
4. Shape the cookies: Roll into small balls, place on the tray and gently flatten, leaving a little space
   between them.
5. Bake: Bake for 12–15 minutes, until the edges are just firm. Avoid browning to preserve the green
   matcha colour.
6. Cool: Leave on the tray for a few minutes, then transfer to a wire rack to cool completely.
   Tip: If the dough is too soft to shape, chill for 10–15 minutes first.