Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 2 tbsp ceremonial-grade matcha powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup vegan butter, softened
- ¾ cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- Edible gold dust for dusting
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, matcha, baking soda, and salt.
- In a separate bowl, beat vegan butter and coconut sugar until creamy. Add maple syrup, vanilla, and flax egg; mix well.
- Gradually incorporate dry ingredients until just combined.
- Roll dough into small balls, flatten slightly, and use a small heart cookie cutter to shape each cookie.
- Bake for 10–12 minutes until edges are set and centers are still soft.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Dust cooled cookies with edible gold dust before serving.
Notes
- For a gluten-free version, substitute all-purpose flour with 1:1 GF flour blend.
- Store in an airtight container for up to 3 days, or freeze for up to 1 month.
- Use a heart-shaped mold or freehand the shape by gently pressing dough with a small heart cutter or knife.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 95 Kcal
- Sugar: 6 g
- Sodium: 64 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
