Matcha White Chocolate Espresso Bean Sorghum Cookies
Gluten free sorghum flour cookies with matcha white chocolate chips and espresso beans
Ingredients
- 50 g butter
- 70 g brown sugar
- 25 g granulated sugar
- 25 g egg
- 1/4 tsp baking powder
- 1/6 tsp baking soda
- 90 g sorghum flour
mix ins
- 25 g matcha white chocolate* chopped
- 5 g espresso beans finely chopped
Instructions
- Preheat oven to 325F.
- Roughly chop the matcha white chocolate into roughly 1/4" pieces and finely chop up the espresso beans. Set aside.
- In a bowl, combine baking powder, baking soda, salt and sorghum flour together. Set aside.
- In another bowl, cream together coconut oil, brown sugar and granulated sugar. Mix in egg until light and fluffy.
- Add the flour mixture into the coconut oil mixture. Add the matcha white chocolate and espresso beans into the mixture until well incorporated.
- Using a spoon, scoop the batter into your hands and roll it into a ball. Place the cookie dough ball onto a parchment or baking mat lined baking sheet. Repeat with the rest. This recipe makes about 6 cookies.
- Bake at 325F for about 12 minutes or until the center just about set. Remove and let cool on the baking sheet for about 5 minutes before transferring to a cooling rack. Enjoy!
Notes
*matcha white chocolate: you can also make your own by melting white chocolate in the microwave and mixing in matcha powder. Spread & let cool on parchment paper and chop it up!