Matcha Pandan Paleo Chocolate Chunk Cookies
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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dessert, Snack
Cuisine: American, Filipino, Japanese
Servings: 20 Large Cookies
- 1 Cup Vegan Butter Very Cold and Cut into Cubes
- 1 Cup Coconut Sugar
- ¼ Cup Beet Sugar
- 1 Cold Large Egg
Dry Ingredients
- 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
Mix In's
- 2 Cups Chocolate Chunks
- ½ Cup Mix of Black and White Sesame Seeds
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.