Browned Butter Matcha Cookies

🧂 Ingredients

• 1 ¼ cups gluten-free baking flour
• 2 scoops Matcha Shake Sculpt + Debloat Protein Powder
• 1 tsp baking soda
• 1 cup unsalted butter

  (or ghee or coconut oil)*
• ½ cup monk fruit granular sweetener
• 1 tsp vanilla extract
• 2 large eggs

  room temperature
• ½ cup sugar-free white chocolate chips
• 1 tsp matcha powder **

  optional

Instructions

• 1 Heat the oven to 350°F.
• 2 Brown the butter by heating over medium heat until it turns a golden yellow
  color. Pour butter into a glass to cool. *If using ghee or coconut oil, skip the
  browning step and simply melt the ghee/oil.
• 3 Combine the flour, protein powder and baking soda in a medium mixing bowl. Mix
  well and set aside.
• 4 Stir the sweetener to the butter. Once well combined, add in the eggs and
  vanilla. Whisk together until light and creamy (about 1 minute). **If using
  extra matcha, add in now. This produces a greener hue with a little more matcha
  flavor.
• 5 Once the wet ingredients are well mixed, slowly add in the dry ingredients.
  Combine with a spatula until a dough forms. Add in the white chocolate chips and
  mix until they are well incorporated.
• 6 Let the dough chill in the fridge for 30 minutes.
• 7 Cover 2 baking sheets with parchment paper. Use a (1.5 oz) ice cream scoop to
  scoop cookie dough onto the baking sheets. Cookies should be 2-3 inches apart.
• 8 Bake for 10 minutes, or until the centers are nearly set. Let cookies cool for
  10 minutes before putting them on a cooling rack. (Cookies will firm up as they
  cool).

Nutrition Info