INGREDIENTS

• • 1 ½ cups gluten free or unbleached all purpose flour
• • ½ cup almond flour
• • 1 Tbsp of Aiya Culinary Grade Matcha
• • 1 Tbsp flax meal
• • 1 tsp baking powder
• • ¾ tsp baking soda
• • ½ tsp salt
• • 1½ cups white chocolate chunks (use dairy-free variety for a vegan cookie)
• • 1 cup rapadura or coconut sugar
• • ½ cup rapeseed oil
• • ¼ cup plus 2 Tbsp almond milk
• • 9 scoops of ice cream (use dairy-free variety for a vegan cookie)

DIRECTIONS

• 1. In a large bowl, whisk together flours, Matcha, flax meal, baking powder, baking soda, and salt. Add the chocolate chips to and toss to coat.
• 2. In a medium bowl, whisk the sugars briskly with the rapeseed oil and almond milk until incorporated.
• 3. Add the wet mixture to the dry bowl, and then stir until just combined and no flour is visible.
• 4. Cover with plastic wrap and refrigerate the dough for at least 12 hours. Do not skip this step.
• 5. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a Tbsp to portion dough. (Note: Freezing the balls of dough for 10-15 minutes before baking the cookies will retain their shape better this way.)
• 6. Bake for 12-13 minutes, or until the edges are just golden.
• 7. Let cool completely before scooping in your favorite ice cream!