Cassava Flour Sesame Matcha cookies

Cassava Flour Sesame Matcha cookies

These light, crispy Sesame Matcha Cookies are gluten free, thanks to Matakana Superfoods' Cassava Flour. Decorate with sesame seeds, melted chocolate and freeze dried berries.

prep 15 mins

cook 10-15 mins

yield 24 cookies



  1. Preheat your oven to 180 degrees.
  2. In a bowl, whisk the cassava flour, matcha powder and ginger together so they are well incorporated. Set aside.
  3. Using a standing mixer on medium speed, combine tahini, coconut oil, agave, coconut sugar and salt until smooth. Reduce mixer speed to low and add the cassava flour mixture, mixing until a homogenous dough forms.
  4. Place the dough on a piece of plastic wrap and roll into a log. Twist each end of the plastic wrap tightly to ensure that the dough is airtight. Place in the refrigerator to chill for 15 minutes, just long enough for it to get a little firmer, but not enough for it to become solid.
  5. Once the dough has chilled, remove from the fridge and slice into 24 cookies. Roll cookies in sesame seeds or place them, plain, on a prepared cookie sheet. Bake for 10-15 minutes, until the edges begin to brown slightly. Let cool completely before dipping in white or dark chocolate and sprinkling with berries.