Gluten Free Matcha Sugar Cookies (Vegan)
Our gluten free matcha sugar cookies make the perfect cookie for spring! Our recipe is also dairy free and egg free, and they are crisp on the edges and chewy in the middle.Gluten free, vegan
Servings 20 cookies
Calories 108kcal
Equipment
Ingredients
- ½ cup dairy free/vegan butter, softened/room temp (we like the avocado oil or olive oil Country Crock Plant Butter sticks)
- 1 cup unbleached cane sugar (I use Zulka)
- 2 teaspoons vanilla extract
- ¼ teaspoon baking soda
- 1 cup King Arthur gluten free all-purpose baking mix
- 1 to 2 teaspoons culinary grade matcha powder (depending on your preference)
- ¾ cup + 2 Tablespoons Authentic Foods superfine sorghum flour
- ¼ cup dairy free milk (such as rice, oat, almond, etc.)
- Additional sugar for rolling cookies
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the dairy free butter, sugar, vanilla, and baking soda.
- Add the gluten free baking mix and the matcha powder and mix thoroughly with a hand mixer.
- Add the sorghum flour and dairy free milk and mix again until a thick dough forms that holds together and isn't sticky. You should be able to easily roll the dough into balls.
- Roll the cookie dough into 1-inch sized balls and then roll the balls in sugar.
- Place the cookie balls on the prepared cookie sheet about 2 inches apart. No need to press these down, they will spread on their own.
- Bake for 10-11 minutes.
- Allow to cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container at room temperature for 3-4 days or freeze them.
Nutrition
Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0g | Sodium: 62mg | Potassium: 12mg | Fiber: 1g | Sugar: 10g | Vitamin A: 26IU | Calcium: 19mg | Iron: 0.5mg
