These delicate Matcha Lace Cookies are the perfect cross between lace cookies and Florentines, decorated with a decadent matcha white chocolate drizzle.
Add oats, almond flour, and salt to a bowl and set it aside.
Heat the butter and brown sugar in a saucepan over medium heat.
Stir until the butter has melted.
Turn off the heat and stir into the oat and flour mixture until incorporated.
Line baking sheets with silicone baking mats. Drop 1-teaspoon-sized balls of the batter at least 2 inches apart. (12 per half sheet pan, 6 per quarter sheet pan.) Gently flatten the tops of each with a wet finger.
Bake 6-9 minutes on the middle to bottom racks, or 5-7 on the top rack watching closely so they don’t burn.
Remove from the oven when golden brown. After 3 minutes, transfer to a wire rack to cool completely.
Matcha Chocolate Drizzle
If using a microwave, add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave it for 20 seconds at a time, stirring the chocolate between rounds until it's fully melted.If using a bain marie, bring a small pot of water to a simmer with an oven-safe bowl to seal the top, making sure the bowl is not touching the water. Add the chocolate chips and coconut oil to the bowl, and stir constantly until fully melted.
Once melted, remove the chocolate from microwave or bain marie and sift in the matcha powder.
Mix the matcha and chocolate until no powder or lumps remain.
Using a spoon or piping bag, drizzle the chocolate over the cookies in a zigzag pattern.
Place in the refrigerator for 20 minutes to allow the chocolate to set.
Video
Notes
Storing the dough:Store the dough in an airtight container in the refrigerator for 3-5 days. Let it come to room temperature before adding balls of dough to your baking sheet and baking.Storing the cookies once baked:Store the cookies between layers of parchment paper and in an airtight container for up to 1 week. Make sure the cookies are cooled completely before storing.For the chocolate drizzle: You can repeat with different kinds of chocolate e.g. matcha chocolate then dark chocolate (my favorite!). Or spread on the bottoms of half the cookies, and top with a second cookie to make sandwich cookies.