DOUBLE MATCHA CHOC COOKIES
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INGREDIENTS:
1 cup vegan butter
1/2 cup sugar (I used raw cane sugar)
1 1/2 cups gluten free flour
1/4 cup almond flour
1 tbsp tapioca/corn flour
1/2 tsp vanilla bean powder
1 tsp Mix n Matcha
1/4 cup dark choc chips
1/4 cup white choc chips
Handful raspberries
METHOD:
Start by beating the butter and sugar together until well combined. Sift all dry ingredients except for chocolate and berries. Mix well.
Add chocolate and fold into mixture. Scoop even amounts of the dough on a lined baking tray.
Add bits of raspberries on top and flatten the dough down with your hand. Bake in a 180°C hot oven for 15 min.
Let cool for ten minutes before moving off the tray.
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