Blue Matcha White Chocolate Chip Cookies Recipe (Dye Free + Gluten Free)
Cookie Monster? Whose that?
There’s a new blue cookie beast in town, and she’s ready to go out. Get together the ingredients, and invite her over to your house tonight!
(Seriously though - make these now)
The Recipe
Time allotment
Prep Time: 15 minutes
Baking time: 10-11 minutes
Yield: ~24 blue matcha chocolate chip cookies
Cooking Utensils
One large bowl
Upright mixer - OR - handheld mixer
Measuring cups
Measuring spoons
Baking tray
Cooking spray/ parchment paper
Oven
Ingredients
Wet Ingredients
3/4 cup (170g) butter
1/2 cup (100g) brown sugar
3/4 cup (150g) white sugar
2 eggs
2 tsp vanilla
Dry Ingredients
2 1/2 cups (312.50g) baking flour
If using gluten free flour without xanthan gum, add 1/2 tsp
1 cup (120g) almond flour
3-4 tbsp blue matcha (alternative name: butterfly pea plant powder)
1 tsp baking soda
1 tsp baking powder
1 cut-up chocolate bar
I used 1 1/2 cup (175g) of a white cut-up chocolate chips
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, mix together 3/4 cup (170g) butter, 1/2 cup (100g) brown sugar, 3/4 cup (150g) white sugar, and 2 tsp vanilla
Whisk in 2 eggs until mixture is light and fluffy
Stir in until fully combined 2 1/2 cups (312.50g) baking flour, and 1 cup (120g) almond flour, 3-4 tbsp blue matcha (alternative name: butterfly pea plant powder), 1 tsp baking soda, and 1 tsp baking powder
Fold in the cut-up chocolate pieces (around 1 1/2 cups (175g)
Fold in 1 cup (~175g) cut-up white chocolate pieces
Line a baking pan with either parchment paper - OR - cooking spray
Place golf ball sized portions of dough evenly on baking pan
Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.
Enjoy!
Thank you for reading this, lovely! Happy baking!
Don’t forget to follow my Instagram (@sarahfreia) to get updates on every new post!
Did you like this post? Why not read something similar:
