'Avocado' Matcha Cookies
Enjoy a tasty treat with a healthful twist with these Avocado Matcha Cookies. Matcha, known for its high content of epigallocatechin gallate (a compound studied for its cancer-fighting properties), pairs wonderfully with the antioxidants found in dark chocolate, making these cookies not just delicious but also a smarter snack option.
Ingredients
- 50 g unsalted butter, softened (or 80g if not using vegetable oil)
- 20 g vegetable oil
- 75 g sweetener (adjust sweetness according to brand, or substitute with 55g powdered sugar)
- 1 large egg
- 130 g all-purpose flour
- 20 g almond flour (or substitute with 10 g additional all-purpose flour)
- 6 g matcha powder, divided into 2 g and 4 g amounts
- 4 g cocoa powder
Instructions
- Prepare the Butter Mixture: In a medium bowl, allow the unsalted butter to soften until it reaches room temperature. Add sweetener or powdered sugar to the softened butter. Using a whisk, mix until the color of the mixture turns light and creamy. Gradually add the vegetable oil to the butter mixture, whisking continuously until fully incorporated.
- Incorporate the Egg: Crack the egg and add it in three parts to the butter mixture. After each addition, whisk until the egg is completely mixed in before adding more.
- Form the Dough: Sift both the all-purpose flour and almond flour into the mixture. Gently fold the flours into the mixture until just combined, ensuring not to overmix.
- Divide and Flavor the Dough:Divide the dough into three parts in a 2:1:0.5 ratio.
- For Dough A, add 2 g of matcha powder to the largest portion and mix until evenly colored.
- For Dough B, incorporate 4 g of matcha powder into the medium portion for a deeper green color.
- For Dough C, blend 4 g of cocoa powder into the smallest portion until homogeneously mixed.
- Assemble the Cookie Logs: Shape Dough C into a long cylinder. Wrap Dough C with Dough A, then encase everything with Dough B. Adjust the shape to form a smooth, log in the shape of an avocado slice.
- Chill the Dough: Place the assembled dough log in the freezer and chill for at least 15 minutes to firm up.
- Preheat and Slice: Preheat your oven to 170°C (340°F). Remove the chilled dough from the freezer and slice into 6 mm thick pieces.
- Bake the Cookies: Arrange the slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes, or until the edges of the cookies are lightly browned. Watch closely to avoid overbaking.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Avocado Matcha Cookies as a delightful, health-conscious snack!
