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GLUTEN FREE

VEGAN Matcha Shortbread Cookies

These chocolate-dipped matcha shortbread cookies are gluten-free and easily vegan. They are buttery soft, creamy, and put a unique spin on the classic shortbread recipe.

Ingredients Needed

Cookies – 1 cup (vegan) butter  – ⅔ cup icing sugar – 2-3 tsp matcha powder – 2 cups GF all purpose flour Chocolate Dip – 80g dark chocolate – 1 tsp coconut oil – pinch flaky salt

(1) Beat the butter, sugar, and matcha together. Slowly add in the gluten-free flour.

(2) Shape the dough into a disc, wrap, and refrigerate for 30 minutes.

(3) Preheat the oven to 350ºF and prepare 2 large baking sheets with parchment paper. Dust the counter with gluten-free flour.

(4) Roll out the dough to 1/2" thickness (yes, they're thick!). Cut using your favourite cookie cutters. Place on the baking sheets.

(5) Bake for 11-12 minutes until just barely golden on the edges. Cool on the sheet for 5 minutes, then on a wire rack. In the meantime, melt the chocolate.

(6) Dip half of each cookie in the chocolate. Place on a piece of parchment paper to set. Sprinkle with flaky sea salt. Store at room temperature or in the fridge.

Enjoy this delicious holiday treat, made gluten and dairy-free!

Click the link below for the full recipe!