'Avocado' Matcha Cookies

'Avocado' Matcha Cookies
From community contributor Evita Jiang (Instagram @ej.bar_bakery)

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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Chill the Dough: Place the assembled dough log in the freezer and chill for at least 15 minutes to firm up.
  7. 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.
  8. 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.
  9. 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!
From community contributor Evita Jiang (Instagram @ej.bar_bakery)