Gluten-Free Matcha Cookies [Beautycalypse Food Blog]

Deliciously chewy and rich cookies for those who don’t eat many sweets, for those who do, for all matchamaniacs for sure! And a fun, colourful addition to the Easter table as well.

There is hardly anything I like more than being a flaneur in my own city: strolling the neighbourhoods, discovering cafés and parks, shops and just pretty places, people-spotting while chatting with Mr Beautycalypse. As the days grow longer and, thank heavens, sunnier, there is nothing better than such a rare, lazy Saturday morning.

And recently, we’ve been liking a Japanese eatery in Kreuzberg for a nice matcha latte to go (in a reusable cup of course!) and… well, and nothing. We both are no friends with wheat (him) or any grains (me). But those Matcha cookies! With chunks of white chocolate and chewy bits of apricots! We needed to find a way to make our own…

…Gluten-Free Matcha Cookies


The recipe was inspired by several authentic Japanese sources.
It’s vegetarian-friendly, using organic butter and organic eggs.

100 g organic coconut sugar
50 g fine raw cane sugar
Salt (a pinch)
100 g melted organic butter
Blend well.

1 organic egg
Blend into the sugar-butter mix to achieve a cream-like consistency.

150 g Bauckhof “MehlMix Brot” organic, gluten-free universal four blend
1 tea spoon Aiya Ceremonial Akashi
1/2 tea spoon baking powder
Sift all into the egg and butter mix and fold in very carefully. Requires some strength, as the best result is achieved through blending by hand.

100 g organic white chocolate (e.g. Rapunzel), broken in rough chunks
2 dried apricots, cut in tiny cubes
Fold in.
Don’t skip this: Llet the batter cool in the fridge for at least one hour.

Shape scoops quickly. Should yield 8 scoops aka pretty large cookies.
Place onto baking trays lined with baking paper leaving a lot (!) of space between the scoops. I place 4 scoops per baking tray to avoid baking one huge “cloud cookie”.
Turn on the oven (180°C) and bake for 12-14 minutes, the time really depends on the oven.
Once ready, let the cookies cool on the tray for some 15 minutes, then carefully pull the cookies from the baking paper. Tip: hold them slightly tilted for more accuracy.

Flour: Bauckhof, organic supermarkets. Aiya matcha, artisanal one of a kind ceramics and bamboo matcha spoon: Tee Kontor Kiel. Bamboo mat: P&T.

The cookies have that irresistible harmony of crispy and chewy bits, and will fill the house with a rich and sweet smell that brightens the mood. Their bright green colour makes these matcha cookies a perfect addition to the Easter table. Remember that even baked matcha will retain its stimulating properties and maybe don’t enjoy your green cookies after about 4 p.m.

P.S. Who wants a whole Japan-inspired menu?