July 30, 2018
We love a tender sugar cookie as much as the next person, but let’s be honest, they’re a blank canvas practically begging for a little upgrade. Challenge accepted! This gluten-free batch is studded with toasted, buttery macadamia nuts, plus a not-so-subtle hint of green. And the verdant hue doesn’t come from food coloring—it’s matcha from the famed Shizuoka and Kagoshima regions of Japan, where artisan farmers pick young green tea leaves and stone-grind them into a powder.
Yield: 28 cookies
Active Time: 20 minutes
Total Time: 1 hour
1 ¾ cups Thrive Market Almond Flour
½ cup Thrive Market Organic Tapioca Flour
2 tablespoons Thrive Market Organic Matcha Culinary Tea
½ teaspoon Thrive Market Baking Soda
½ teaspoon sea salt
¾ cup unsalted butter (1 ½ sticks), softened
1 ¼ cup Thrive Market Organic Cane Sugar
1 egg yolk
1 tablespoon vanilla extract
1 cup unsalted macadamia nuts, toasted and coarsely chopped
Preheat oven to 350°F and line a baking sheet with parchment paper.
Whisk almond and tapioca flours, matcha powder, baking soda, and salt in a small bowl. In a large bowl or a standing mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add eggs and vanilla, whisking until incorporated. On low speed, add dry ingredients and mix until just combined. Stir in the macadamia nuts by hand.
Scoop dough into balls and place on cookie sheet, then bake for 9 to 11 minutes. You’ll be tempted to dig in, but let the cookies cool completely before serving. (You’ll be able to taste more of the flavor nuances that way!)
Recipe credit: Angela Gaines
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