Matcha Pistachio Cookies

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Ingredients

Dry Ingredients

1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

⅔ cup sugar
¼ cup sunflower oil or other light oil
1 teaspoon vanilla extract
3 tablespoons water
1 tablespoon flax meal
1 tablespoon matcha powder

To Add Later

⅓ cup pistachios chopped (measure, then chop)

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Instructions

Preheat the oven to 350° F, and line a baking sheet with parchment paper.
Combine the dry ingredients in a medium bowl, mixing well. In a small bowl, mix the wet ingredients, until the sugar dissolves.
Pour the wet mixture into the dry, and mix until it's well combined. Fold in the chopped pistachios. At this point, you should have a thick, somewhat sticky dough that you can roll into balls.
Form the dough into 12 1" balls and arrange them on a lined baking sheet, leaving about 2" of space between the cookies. Bake for 10 to 12 minutes, then cool for 5 minutes before moving them off of the baking sheet.

Notes

You want to use matcha powder for these cookies, not green tea leaves. Green tea will not give you that pretty, vibrant green color!

If the dough is too thin to roll into balls, add more flour by the tablespoon to thicken. If it's too thick/dry, add non-dairy milk by the teaspoon. It's going to depend on the brand of flour you use and any measuring errors, which are totally normal with baking.

If you prefer more crisp/crunchy cookies, you can flatten the dough balls with your hand until they're ⅛" thick and bake for the full 12 minutes.

Cookies will keep for up to a week in an airtight container in the pantry.

Servings

Nutrition

Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine Vegan

Keyword matcha cookies, matcha pistachio cookies, pistachio cookies