The title of this recipe is definitely longer than I wanted it to be but I can assure you, it's worth it! These are gluten free matcha and raspberry sugar cookie-wiches. There is a matcha sugar cookie, a raspberry sugar cookie and a vegan sesame chocolate spread in the middle. You might be thinking, that's just a cookie sandwich. But, it is so much more. It has the balance of matcha, raspberry and chocolate in every bite. It's not too sweet because the matcha draws away from the sweetness, as does the tartness in the raspberry.
If you don't want to add a chocolate spread in the middle, you are welcome to have the cookies plain or with any spread of choice! I'm sure it would be equally as delicious.
Recipe makes 12 cookie-wiches
2 1/4 cups 1:1 GF Flour (Bob's Red mill, Selections, Robin Hood or Anita's)
1/2 tsp baking powder
3/4 cup unsalted butter, softened
3/4 granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 tsp matcha powder
2 Tbsps reduced raspberries
Using a stand mixer or a hand mixer, combine the butter and sugar until smooth.
Add in the egg, vanilla extract and continue mixing.
Add in the baking powder and flour and mix.
Split the cookie dough in half. Add one half to another mixing bow.
In one bowl, add the matcha powder and mix in gently. You may want to keep the marbling in the cookie.
In the other bowl, add in the raspberry reduction and mix. *If it's a bit runny, add in 1 Tbsp flour and mix.
Wrap both cookie doughs and chill for at least 1 - 2 hours.
Once chilled, preheat oven to 350°F and line two baking trays with parchment paper or a silicone mat.
Roll out each dough to 1/4 inch in thickness. Using a 2.5 inch circle cookie cutter, cut out 12 of each flavour and place 2 inches apart on the prepared baking tray.
Bake for 10-11 minutes (lightly golden around the edges).
Let the cookies fully cool.
Spread chocolate spread onto the raspberry cookie and place the matcha cookie on top. Push the cookies together to even out the chocolate in the middle.