Vegan Matcha White Chocolate Sandwich Cookies (Gluten-free)
If you want to try some matcha cookies, these Vegan Matcha White Chocolate Sandwich Cookies are the ones that I highly recommend. The perfect bittersweet balance between matcha and white chocolate is something really magical!
57gvegan dark chocolateI use 70%, optional, (2 oz)
1/4tspmatcha powderoptional
Instructions
To make the matcha biscuits:
Preheat the oven to 175°C / 350°F. Line a baking sheet with a baking mat or baking paper.
To a big bowl, add oat flour, almond flour, tapioca starch, matcha powder, baking powder, and a pinch of salt. Use a fork to mix them together evenly.
Add the melted coconut oil, maple syrup, and vanilla extract. Mix to combine all ingredients together.
Transfer the mixture onto a clean surface and press it into a flat dough. I’d suggest doing this on a piece of baking paper.
Wrap the dough in clean film or baking paper. Put it into the fridge for 15-20 minutes until it’s a bit firm to the touch.
Place the dough between two pieces of baking paper. Use a rolling pin to roll out the dough, about 1 cm (1/2 inch) thick.
Use a cookie cutter to cut out the cookie shapes. Once finish cutting out the first round, the dough can be put together and rolled out again for the second round. Repeat about 2~3 times to make the most of the dough.
Place the cut-out cookies on the prepared baking sheet. Place them into the oven on the middle rack to bake at 175°C for 14-16 minutes until it’s firm to the touch.
Transfer the baking sheet onto a wire rack to cool down completely.
Prepare the white chocolate filling:
Melt the vegan white chocolate over boiling water (double boiler) or in a microwave. Stir to make sure it’s fully melted.
Add the white chocolate filling: Sandwich 1 teaspoon of melted white chocolate between 2 matcha cookies. Repeat to finish all the cookies. Let them sit for a bit to let the white chocolate set.
Add dark chocolate topping (optional): Melt the dark chocolate using a double boiler or in a microwave. Then dip/spread some dark chocolate on the cookies. Wait a few minutes to let the chocolate set before dusting some matcha powder on top. Then dive in!
Notes
*Oat flour: You can buy oat flour or make it by grinding some instant oats in a spice/coffee grinder. Make sure it should be super fine.
Measurement: I always recommend using weight as the measurement because it’s more accurate.
Storage: Store these cookies in an air-tight container at room temperature for 1 week.