Browned Butter Matcha Cookies
These gluten-free matcha cookies are crispy on the outside and soft on the inside.
Servings: 10
Calories: 184kcal
*This recipe may contain affiliate links to products we use and love.
Ingredients
- 1 ¼ cups gluten-free baking flour
- 2 scoops Matcha Shake Sculpt + Debloat Protein Powder
- 1 tsp baking soda
- 1 cup unsalted butter (or ghee or coconut oil)*
- ½ cup monk fruit granular sweetener
- 1 tsp vanilla extract
- 2 large eggs room temperature
- ½ cup sugar-free white chocolate chips
- 1 tsp matcha powder ** optional
Instructions
- Heat the oven to 350°F.
- Brown the butter by heating over medium heat until it turns a golden yellow color. Pour butter into a glass to cool. *If using ghee or coconut oil, skip the browning step and simply melt the ghee/oil.
- Combine the flour, protein powder and baking soda in a medium mixing bowl. Mix well and set aside.
- Stir the sweetener to the butter. Once well combined, add in the eggs and vanilla. Whisk together until light and creamy (about 1 minute). **If using extra matcha, add in now. This produces a greener hue with a little more matcha flavor.
- Once the wet ingredients are well mixed, slowly add in the dry ingredients. Combine with a spatula until a dough forms. Add in the white chocolate chips and mix until they are well incorporated.
- Let the dough chill in the fridge for 30 minutes.
- Cover 2 baking sheets with parchment paper. Use a (1.5 oz) ice cream scoop to scoop cookie dough onto the baking sheets. Cookies should be 2-3 inches apart.
- Bake for 10 minutes, or until the centers are nearly set. Let cookies cool for 10 minutes before putting them on a cooling rack. (Cookies will firm up as they cool).
Nutrition
Serving: 1cookie | Calories: 184kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Fiber: 2g