INGREDIENTS

• • 1 cup vegan butter , cubed
• • 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 Tbsp arrowroot powder
• • 2 Tbsp Aiya Culinary Grade Matcha
• • 1 Tbsp pandan powder (can be replaced with vanilla powder)
• • 1 tsp baking soda
• • ½ tsp sea salt
• • 2 cups chocolate chunks
• • ½ cup mix of black and white sesame seeds

DIRECTIONS

• 1. Line a baking tray with parchment paper and set aside. Find an ice cream scoop and place on top.
• 2. Mix all the dry ingredients together in a large bowl and set aside.
• 3. 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.
• 4. Add in the dry ingredients and mix until the dough starts coming together. Add in the chocolate chunks and sesame seed mix. Put the dough in the refrigerator for an hour. If you can wait, leave it in there overnight.
• 5. 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.
• 6. 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.
• 7. 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 325F. We are going to bake them nice and slow.
• 8. 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.
• 9. 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.