INGREDIENTS

• • 2 Tbsp avocado oil, or any light vegetable oil
• • 1 large egg
• • 2 Tbsp granulated sugar
• • 1 packet Aiya’s Sweetened Matcha To Go
• • 25 g white chocolate melted
• • ½ cup + 2 Tbsp all-purpose flour
• • ½ tsp baking powder
• • ¼ tsp baking soda
• • Pinch of sea salt
• • 2 Tbsp granulated sugar
• • 2 Tbsp powdered sugar

DIRECTIONS

• 1. In a medium glass bowl, combine the oil, egg, sugar, Aiya Matcha Sweetened Matcha To Go in a bowl and whisk together.
• 2. In a small bowl, melt the white chocolate and let it cool slightly.
• 3. Add the melted white chocolate to the egg mixture and stir to incorporate.
• 4. Next, add the flour, baking powder, baking soda, and salt to the wet ingredients and mix with a spatula until a dough is formed.
• 5. Cover the bowl with plastic wrap and place the dough into the fridge to chill for at least 2 hours.
• 6. Add the granulated sugar to a small bowl.
• 7. In a separate bowl, do the same with the powdered sugar.
• 8. Remove the dough from the fridge and use a tablespoon or a small ice cream scoop to form balls. Roll the balls to make them smooth. Try to do this quickly as the dough can be a little sticky.
• 9. Dip each dough ball into the granulated sugar and coat well. Ensure that no cookie dough is peeking through. Then repeat with the powdered sugar.
• 10. Place the coated dough balls onto a baking sheet lined with parchment paper.
• 11. Repeat with the remaining cookie dough.
• 12. Bake at 350°F for 10-12 minutes. Let cool on the baking sheet for 1 minute before transferring to a wire rack.
• 13. Crinkle cookies are best enjoyed within a few days. Store the cookies in an airtight container up to 3 days.