Fall & Winter are perfect seasons for baking! Here's a beginner-friendly cookie recipe to get you started! If you've tried this recipe, please tag us @whiskmatchayvr.
Servings: 12 cookies
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:
- 1 ¾ cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cornstarch
- 2 tbsp Whisk Premium Y2 matcha powder (10g)
- ½ cup unsalted vegan butter, softened to room temperature
- ¾ cup granulated white sugar
- ¼ cup unsweetened applesauce, at room temperature
- ⅓ cup vegan white chocolate chips, or chopped chocolate bar
Directions:
- Whisk together the flour, baking soda, salt, and baking soda in a mixing bowl. Sift in the matcha powder and whisk well.
- Beat the unsalted vegan butter with an electric mixer or hand-held mixer with the paddle attachment for 1 minute. Gradually add the sugar while beating on medium speed. Beat the butter and sugar until the volume doubles.
- Add the apple sauce and beat on medium speed until smooth and fluffy.
- Gradually add the dry ingredients and mix on low speed until just combined. Add the vegan white chocolate and hand mix with a rubber spatula until it’s evenly distributed in the cookie dough.
- Use a regular-sized ice cream scoop and scoop the cookie dough onto a large baking sheet lined with parchment paper (each scoop about 50g). Leaving at least 2 cm of space between each ball of dough. Gently flatten each cookie dough with the bottom of a glass wrapped with plastic wrap. Each cookie dough should be about 1.5-2 cm in thickness.
- Place the tray of cookies in the fridge to chill. Meanwhile, preheat the oven to 350ºF and set oven racks to the middle-top.
- Bake the cookies for 12-15 minutes, or until the edges of the cookies are just starting to brown.
- Use a cookie cutter to shape the cookies while they’re soft. You can also flatten the cookies more with a spatula.
- Allow the cookies to cool on the baking sheet for at least 5 minutes (or until they’re hardened) before transferring to a cooling rack to cool completely.
Notes:
- Use a mini ice cream scoop to make mini cookies!
- Sandwich a scoop of vegan vanilla ice cream between two cookies and dust with matcha powder for a delicious dessert.
- Cookie dough can be made in advance and frozen in scoops in an airtight container. Bake for an additional 6-8 minutes.
If you've tried this recipe, please tag us @whiskmatchayvr