Chewy Matcha Cookies

1 cup all-purpose flour (or gluten-free flour mix)

2 ½ tablespoons Matcha powder

2 tablespoons cornstarch

¼ teaspoon sea salt

½ cup Nutiva Coconut Oil with Butter Flavour

⅓ cup brown sugar

½ cup granulated sugar or coconut sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1. In a medium bowl, whisk together the flour, matcha powder, cornstarch and salt.
2. In a large bowl, beat the coconut oil and both sugars together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla until combined.
3. Add the dry ingredients to the wet ingredients and use a spatula to mix until just combined. Do not over mix.
4. Transfer the dough to the refrigerator while you preheat the oven to 350°F and line a baking sheet with parchment paper. 
5. Remove dough from the refrigerator and form into a flattened disk. Cut in half, and then continue cutting each half until you have 8 pieces.
6. Roll each portion into a cylinder shape, taller than wide.
7. Place matcha dough 2 inches apart on the prepared baking sheet.
8. Bake for 12 minutes, until edges are set but centers are still soft.
9. Allow cookies to cool on the baking sheet for 5 minutes.