1½ cups white chocolate chunks (use dairy-free variety for a vegan cookie)
1 cup rapadura or coconut sugar
½ cup rapeseed oil
¼ cup plus 2 tablespoons almond milk
9 scoops of ice cream (use dairy-free variety for a vegan cookie)
Instructions
In a large bowl, whisk together flours, matcha, flax meal, baking powder, baking soda, and salt. Add the chocolate chips to and toss to coat.
In a medium bowl, whisk the sugars briskly with the rapeseed oil and almond milk until incorporated.
Add the wet mixture to the dry bowl, and then stir until just combined and no flour is visible.
Cover with plastic wrap and refrigerate the dough for at least 12 hours. Do not skip this step.
Preheat the oven to 175ºC / 350° F. Line two baking sheets with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a tablespoon to portion dough. Note: I recommend freezing the balls of dough for 10-15 minutes before baking as the cookies will retain their shape better this way. Makes about 18 cookies.
Bake for 12 to 13 minutes, or until the edges are just golden.
Let cool completely before scooping in your favourite ice cream - I recommend vanilla, my cookie dough one, or mint choc chip!
Notes
I keep the cookie sandwiches in the freezer, and they don't need thawing before eating.
For easier sandwiching of the cookies and ice cream, you can place the cookies in the freezer for 10 minutes before squishing some ice cream in between them.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/matcha-and-white-chocolate-cookies