Jeff’s Matcha Cloud Cookies
Brittany’s Brown Butter Oat Cookies
Yield: 15 cookies Active Time: 30 minutes Total Time: 1 hour 10 minutes
Yield: 14 cookies Active Time: 20 minutes Total Time: 55 minutes
1 ¾ cups all-purpose flour ½ tsp Thrive Market Baking Soda ½ tsp baking powder ½ tsp kosher salt 2 tbsp Thrive Market Culinary Matcha ¾ cup Thrive Market Cane Sugar 8 tbsp butter , melted 1 egg 1 tsp Thrive Market Vanilla Extract
8 tbsp unsalted butter ¾ cup Thrive Market Coconut Sugar 1 large egg , at room temperature 1 tsp Thrive Market Vanilla Extract 1 ⅓ cup Thrive Market Coconut Flour , lightly packed
1 cup Thrive Market Rolled Oats ½ tsp Thrive Market Baking Soda ¼ tsp kosher salt ½ cup semisweet chocolate wafers Thrive Market Sea Salt
For the cream-top icing: 200g mascarpone ½ cup heavy cream
Make the brown butter. In a small pan, heat 6 tablespoons of the butter over a medium-low flame. As the butter melts, it should begin bubbling, then slowly frying. Continuously move the butter solids around using a spatula. The brown butter is ready when the smell is nutty but not burnt and the solids are golden brown. Take the pan off the heat and stir in the rest of the butter. Let the butter cool down before proceeding.
½ cup Thrive Market Powdered Sugar 2 tsp Thrive Market Vanilla Extract ½ tsp flaky salt
Begin with the dry ingredients. Thoroughly whisk together the flour, baking soda, baking powder, salt, and matcha in a large mixing bowl.
In a separate bowl, beat the sugar, butter, egg, and vanilla extract until the entire mixture is light and fluffy.
Preheat the oven to 350° F and line a baking sheet with parchment paper.
Fold the wet ingredients into the dry until just combined. Chill the cookies in the fridge for 30 minutes.
Pour the butter into a large bowl and add the coconut sugar, egg, and vanilla. Whisk until the mixture lightens in color and is completely smooth. To the wet mix, stir in the coconut flour, oats, baking soda, and salt until evenly combined. Form into 2 tablespoon-sized balls, then place them in the freezer to chill and firm up. Bake for 10-12 minutes until the edges begin to look toasty and brown. Let the cookies cool for at least 15 minutes before serving. While the cookies cool, make the drizzle: Microwave the chocolate wafers in a small bowl, 30 seconds at a time, mixing between intervals. The drizzle is ready when the chocolate is loose and shiny. Dip a spoon in the melted chocolate, then drizzle the cookies from above.
While the cookies firm up in the fridge, make the cream- top icing. To a bowl, add the mascarpone cheese, heavy cream, powdered sugar, vanilla, and salt, and whisk. The icing is ready when the mixture has thickened, its folds resembling stiff peaks. This can be done by hand, using a traditional whisk, but an electric hand mixer or a stand mixer on medium will make this part a breeze. When you’re ready to bake, preheat the oven to 350° F. Use a small spoon to scoop, roll, and gently flatten each cookie on a parchment paper-lined baking sheet. Bake for 12 minutes. Let them cool fully on a wire rack. Pipe or spoon the icing over the cookies and dust with a little extra matcha to serve.
ADD TO CART
Thrive Market Organic Pure Vanilla Extract
Thrive Market Organic Culinary Matcha
Thrive Market Organic Coconut Flour
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