Vegan Matcha Cookies

Overview

Egg-free and vegan baking with a crispy texture. Grapeseed oil is odorless, contains no cholesterol, is rich in unsaturated fatty acids and vitamin E, has high nutritional content, is easy to digest, has a high smoke point (216°C), has good heat resistance, good preservation, and is less burdensome on the body.

Tags

• baking
• afternoon tea
• summer recipes
• students
• brown sugar
• grapeseed oil
• kudzu root powder
• matcha powder
• organic low-gluten flour
• salt
• water

Ingredients

Steps

1. 1 Except oil and water, pour all ingredients into a large bowl and stir evenly

   

2. 2 Pour in grapeseed oil, stir evenly with a spoon, then knead evenly with your hands, then pour in water and knead into a dough with your hands

   

3. 3 Cover the dough with a piece of plastic wrap (to prevent cracks when rolling the dough), and roll it out with a rolling pin until it is about 1cm thick

   

4. 4 Cut with a mold and knead the remaining ingredients into dough again. Repeat the above steps until the dough is used up

   

5. 5 Spread baking paper on a baking sheet and place the cut dough

   

6. 6 Put the baking sheet into a preheated oven at 160 degrees, bake for about 25 minutes, take it out to cool and store it in a dry, sealed bottle