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Wholesome Gluten-Free Yoda Matcha Cookies with Green Tea Dip

gluten-free yoda matcha cookies - featured image
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These wholesome gluten-free matcha cookies offer a tender yet slightly crisp texture with a rich, earthy flavor, paired perfectly with a silky green tea dip. Quick and easy to make, they are a delightful treat for tea time or snacks.

Ingredients

Scale
  • 1 ½ cups (190g) gluten-free flour blend (rice flour, tapioca starch, potato starch)
  • 2 tablespoons culinary-grade matcha powder
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (100g) brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • For the Green Tea Dip:
  • ½ cup (120g) Greek yogurt (or dairy-free yogurt)
  • 1 teaspoon matcha powder
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon lemon juice
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream the butter and brown sugar in a large bowl using a mixer until light and fluffy, about 3-4 minutes.
  3. Add the egg and vanilla extract; mix until smooth and slightly glossy.
  4. In a separate bowl, whisk together gluten-free flour blend, matcha powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. If dough is too crumbly, add a teaspoon of milk or dairy-free milk.
  6. Drop rounded dough balls onto the baking sheet about 2 inches apart using a teaspoon or small cookie scoop. Gently flatten each ball with the back of a spoon or fingers.
  7. Bake for 10-12 minutes until edges turn light golden green. Centers will be slightly soft but will firm up as they cool.
  8. Transfer cookies to a cooling rack after 5 minutes on the baking sheet to prevent sogginess.
  9. Prepare the green tea dip by whisking together Greek yogurt, matcha powder, honey or maple syrup, lemon juice, and salt in a small bowl. Chill until ready to serve.

Notes

Use culinary-grade matcha powder for best flavor. Avoid overmixing dough to keep cookies tender. Flatten dough balls gently to prevent spreading too thin. Chill dough for 15 minutes if too soft. The dip can be made a day ahead. For vegan version, substitute butter with coconut oil, egg with flax egg, and use dairy-free yogurt.

Nutrition

Keywords: gluten-free, matcha cookies, green tea dip, Yoda cookies, healthy snacks, gluten-free baking, easy cookies, tea time treats

Find it online: https://sunnysavory.com/wholesome-gluten-free-yoda-matcha-cookies-recipe-with-easy-green-tea-dip/