Matcha Gingerbread Cookies Recipe | PANATEA

Matcha Gingerbread Cookies

Recipe contributed by our friends at Tasting Table.  A modern twist on the traditionally festive holiday treat!

Matcha Gingerbread Cookies (Makes 1 dozen cookies)

  • 3 scoops of PANATEA Ceremonial or Culinary matcha
  • 1 cup sweet rice flour
  • 1/2 cup finely ground almond flour
  • 1/2 cup chestnut flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup, plus 1/2 cup, sugar, divided
  • 1/3 cup mashed avocado (1/2 medium avocado)
  • 1/3 cup olive oil
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon vanilla extract
  • 1/2 cup roughly chopped candied ginger
  1. Preheat the oven to 375° and line a sheet tray with parchment paper.
  2. In a medium bowl, whisk together 1 teaspoon of matcha, the flours, baking soda, cinnamon, salt, allspice and pepper. Set aside.
  3. In a large bowl, beat 2/3 cup of sugar with the avocado, olive oil, fresh ginger and vanilla until creamy and smooth ( 2 min).
  4. Beat the flour mixture into the sugar mixture in 2 additions, stirring in the candied ginger when almost combined. It will be a thick, tacky dough.
  5. Combine the remaining sugar and matcha on a large plate.
  6. Divide the dough into 12 even pieces and roll in between your palms, forming a compact dough ball. Press each ball into the matcha sugar and flatten to a ¼-inch-thick disk, coating the bottom and sides with the sugar.
  7. Place disks onto the prepared baking sheet, sugar-side up, and spaced evenly apart. (Note: The cookies won't spread during baking.)
  8. Bake, rotating halfway through, for 8-10 minutes.
  9. Let cool on the sheet tray for at least 5 minutes, and serve.