1. Home
  2. /
  3. Recipes
  4. /
  5. Matcha Crinkle Cookie

Matcha Crinkle Cookie

with Collagen Matcha Latte
recipe-difficulty
Easy peasy
recipe-serves
10
ready-in
1 hour 30 mins
Matcha Crinkle Cookie

Matcha made us do it, and we’ve got @JillianBarreca to thank for starting this delicious little obsession. Buttery, soft-centred and made with Collagen Matcha Latte, these cookies are topped with melted chocolate to create the ultimate sweet and salty combo. They’re green, they’re gorgeous, and they taste EVEN better than they look.



Credit: This recipe was inspired and respectfully adapted by Jillian Barreca

Treats + Desserts
Modern Wellness Cuisine
Pantry Items
View in metric
  • 7 oz unsalted butter, melted and cooled
  • 2 tablespoons Collagen Matcha Latte
  • 1 cup agave powder
  • 1 egg
  • 1 cup flour (use gluten-free if needed)
  • 1 tablespoon tapioca flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder

For the topping:

  • In a medium bowl, add the flour, matcha powder, baking powder, baking soda, and tapioca flour. Mix well to combine.
  • In a separate large bowl, combine the melted butter, agave powder, egg, and vanilla extract. Use electric beaters to mix until the texture is smooth and creamy.
  • Add the wet mixture to the dry ingredients and stir until a dough forms. Cover and refrigerate for 1 hour.
  • Preheat your oven to 330°F. Line a baking tray with parchment paper.
  • Scoop the dough into balls and place them on the prepared baking tray.
  • Bake for 11–13 minutes, or until a crust forms but the cookies are not yet browned. Remove from the oven.
  • Press the back of a tablespoon into the top center of each cookie to make a small indent.
  • While the cookies cool, melt the white chocolate over a double boiler. Stir in 1 tablespoon of collagen matcha until fully combined.
  • Drizzle a bit of the matcha chocolate into the center of each cookie. Finish by sprinkling a touch of flaky sea salt on top.