Matcha Breakfast Crinkle Cookies

Make a batch of our Matcha Breakfast Crinkle Cookies to keep on hand for those times that you need breakfast in a hurry or for a quick guilt-free snack. Made with oat and almond flour and Country Crock Plant Butter, these Matcha Breakfast Crinkles are vegan, gluten free and delicious!

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Prep time15 min
Cooking time15 min
DifficultyEasy

Ingredients

1/4 cup plus 2 tablespoons sugar, divided
1 1/2 tablespoons plus 1/2 teaspoon matcha powder, divided
1 teaspoon plus 1/8 teaspoon ground ginger, divided
1 1/2 cups gluten-free oat flour
1 cup almond flour
1 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Country Crock® Plant Butter Sticks with Avocado Oil, melted
1/4 cup maple syrup or honey
2 teaspoons vanilla extract

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine 2 tablespoons sugar, 1/2 teaspoon matcha powder and 1/8 teaspoon ginger; set aside.
Combine oat flour, almond flour, cream of tartar, cinnamon, baking powder, baking soda, salt, remaining sugar, matcha and ginger in large bowl.
Combine melted Country Crock Plant Butter, maple syrup and vanilla. Stir Plant Butter mixture into oat flour mixture until combined.
Roll dough into balls, about 2 tablespoons of cookie dough each. Roll the dough balls in reserved sugar-matcha mixture.
Arrange dough balls 3 inches apart on baking sheets. Using a cup or glass, flatten cookies to 1/2 inch thickness.
Bake 15 minutes or until bottoms are golden. Cool cookies on baking sheet 10 minutes then transfer to a wire rack to cool completely.