Matcha Pandan Paleo Chocolate Chunk Cookies taste like the real deal Chocolate Chunk Cookie. They are made with almond flour, coconut sugar and vegan butter and they are good. Really, really good.
Paleo Chocolate Chunk Cookies
Oh my goodness I think I just made the perfect Paleo Chocolate Chunk Cookies ever. They have the gooey interior and the crispy exterior of a classic chocolate chip cookie but made better with wholesome ingredients and a secret ingredient. I'll let you in on that later.
One of my favorite flavor combinations is matcha and pandan together. Adding them to these Paleo Chocolate Chunk Cookies elevates them and brings a different dimension to the normal flavor profile of a chocolate chip cookie.
So to start, you mix all the dry ingredients together in a large bowl and set aside. This is what you need the exact measurements is in the recipe card at the end.
- Almond Flour
- Pea Protein Powder (you can also use coconut flour instead) it's used to suck up the moisture
- Arrowroot Flour (this make the cookies crispy)
- Baking Soda
- Cooking Grade Matcha Powder
- Pandan Powder (this can be omitted and be replaced with vanilla powder instead or none at all)
The Butter Cream
The creaming of the butter is very crucial when making paleo chocolate chunk cookies. The butter must be super cold and you don't want to over mix it. We are using a whole block of vegan butter and slightly creaming it with some coconut sugar and beet sugar.
At the most I would leave it at medium speed for only 30 seconds. You will still see clumps of butter, but don't be tempted to cream it. Trust me please!!
Leave it be and add one egg to the butter mixture. It should now look like this.
Now add in all the dry ingredients and again mix on medium and stop when you start seeing the dough come together. Add in the mix in's. At least 2 cups of dark chocolate chunks. I like using baking disks, but if you have a favorite dark chocolate bar just cut them in to rough squares and throw them in the batter.
Secret Ingredient Reveal
Now are you ready to find out what the secret ingredient is? Sesame seeds!!! They get nice and golden and toasty and super crunchy. I tell ya. It's super umami.
I can't say it enough but just mix lightly only until the chunks have distributed throughout the dough and then let it rest for an hour.
What I like to do when I make some chocolate chip cookie dough is to pre-scoop them and freeze. It means I can have freshly baked chocolate chip cookies anytime...well until I run out. After scooping put them in the refrigerator to cool down again. Before baking dust with more matcha powder and sprinkle with more sesame seeds.
Bake them at a low temperature for 18 -20 minutes. I got the perfect gooey center and crispy edges at 18 minutes, but check them at the 15 minute mark to see where they are with your oven. You may need to bake more or less.
Prior to serving dust with more matcha powder and enjoy with a matcha latte.
- 1 Cup Vegan Butter Very Cold and Cut into Cubes
- 1 Cup Coconut Sugar
- ¼ Cup Beet Sugar
- 1 Cold Large Egg
- 2 Cups Almond Flour
- ¼ Cup Pea Protein Powder Can Be Replaced with Coconut Flour
- 2 Tablespoons Arrowroot Powder
- 2 Tablespoons Aiya Cooking Grade Matcha
- 1 Teaspoon Pandan Powder Can be omitted or replaced with vanilla powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Cups Chocolate Chunks
- ½ Cup Mix of Black and White Sesame Seeds
- Line a baking tray with parchment paper and set aside. Find an ice cream scoop and place on top.
- Mix all the dry ingredients together in a large bowl and set aside.
Cream the Butter and Sugar
- In a mixing bowl cream the butter and all the sugars together on medium speed. Do not over mix 30 seconds is good. The butter should still look clumpy. Add in the egg and mix on medium again.
- Add in the dry ingredients and mix until the dough starts coming together. Add in the mix ins. Put the dough in the refrigerator for an hour. If you can wait, leave it in there overnight.
- Using a the largest ice cream scoop you can find scoop out all the dough on a lined baking tray. At this point you can do 1 of 2 things. Bake all the cookies at once or bake some and save later.
- To save later place some cookie dough balls on a separate tray and freeze until solid. Place those frozen balls in a freezer bag and bake as needed.
- With the cookies you want to bake now place those balls on a baking tray and let chill for at least an hour before baking. While you wait pre-heat the oven to 325 degrees. We are going to bake them nice and slow.
- Take the cookie dough out of the fridge and dust with more matcha and sesame seeds. When you are ready bake for 10 minutes then turn the tray and bake for a further 8 minutes.
- They will be very soft when you take them out of the oven so let them cool down on the baking tray for 10 minutes then move to a cooling rack. When fully cooled down dust with more matcha to serve.
For other matcha recipes you can also make my Matcha Gnocchi with Miso Butter Sauce for a little savory twist or if you want more sweet you can also try Energy Boosting Matcha Gems. For something more refreshing this drink is also bomb Matcha Yuzu Shisho Spritzer.