Yield:
12 – 15 Cookies
Prep Time:
10 Minutes
Cook Time:
11 – 13 Minutes
Category
Desserts
Calories:
139
Carbs:
19.9
Fat:
6.2
Fiber:
0.1
Protein:
1.3
WW Points:
7
ingredients
½ cup butter, room temperature
¾ cup sugar
1 teaspoon vanilla bean paste
¼ cup unsweetened almond milk
1 ½ cup flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons matcha powder
½ cup freeze dried strawberries, blended into a powder
directions
Step 1:
Preheat your oven to 350ºF and line a baking tray with parchment paper or a baking mat.
Whip butter, sugar, vanilla bean paste and milk until smooth.
Step 2:
Sift in flour, baking powder and baking soda and mix with a spatula until a smooth dough forms.
Step 3:
Divide the dough into 3 equal parts in 3 bowls. Leave one bowl of dough as is, add matcha powder to another and strawberry powder to the third. Mix well, until matcha and strawberry powder are incorporated.
Step 4:
When ready to bake, take a heaping tablespoon each of plain, matcha and strawberry dough.
Roll them together between your hands to form a smooth ball, then gently press down on your baking sheet. Flatten slightly, but not too much.
Step 5:
Repeat with remaining dough and make sure there is at least 2 inches between each cookie as they will spread in the oven.
Step 6:
Bake for 11 - 13 minutes, until edges are golden brown, keeping in mind the cookies will firm up as they cool.
Jenn's Note:
Original vegan recipe here.