Equipment
- Oven
Ingredients
- ½ cup maple syrup
- ⅓ cup tahini, or raw cashew butter
- 2 tsp vanilla extract
- 2 cups extra fine almond flour
- 2 tbsp tapioca flour, or arrowroot powder or cornstarch
- ¾ tsp sea salt
- 1 tbsp ceremonial grade matcha, I used Matcha Kari
- ½ tsp baking powder
- ½ cup dairy-free white chocolate chips
- ½ cup macadamia nuts
Method
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- Add the maple syrup, tahini, and vanilla to a mixing bowl and whisk to combine.
- Add in the flours, salt, matcha, and baking powder and use a whisk to combine, switching to a rubber spatula to finish mixing.
- Gently fold in the white chocolate chips and macadamia nuts.
- Use a 1.5 tbsp sized scoop or roll balls by hand to create 30 cookies and spread evenly on the baking sheet. Leave as-is for a more ball-like cookie, or dip a glass in water and flatten each cookie for a flatter cookie.
- Optional to top with additional white chocolate chips if desired for extra cuteness.
- Transfer to the oven and bake for 8 minutes.
- Let cool and enjoy!
Notes
Ceremonial grade matcha works best for the most vibrant color and delicious taste for this recipe!
Nutrition
Serving 1servingCalories 109kcalCarbohydrates 8gProtein 3gFat 8gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 2gCholesterol 1mgSodium 69mgPotassium 42mgFiber 1gSugar 5gVitamin A 28IUVitamin C 0.2mgCalcium 37mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
