– 3 cups all purpose flour (can also use gluten free 1:1 flour) – 2 tablespoons culinary grade matcha – ¾ teaspoon cinnamon – 1 ½ teaspoons baking powder – ¾ teaspoon baking soda – ½ teaspoon salt – ½ cup melted vegan butter – ½ cup maple syrup – ¼ cup unsweetened applesauce – ½ cup granulated sugar – 1 tablespoon vanilla extract – 1 teaspoon lemon extract (optional) – 2 tablespoons freshly squeezed lemon juice – Optional: ¾ cup finely chopped salted macadamia nuts, plus more for topping – Optional: 8 ounces melted vegan white chocolate
In a mixing bowl, stir together flour, matcha, cinnamon, baking powder, baking soda and salt.
In a separate mixing bowl, whisk together the melted butter, maple syrup, applesauce, sugar, vanilla extract, lemon extract and lemon juice.
Slowly add the dry ingredients to the wet ingredients, using an electric mixer, until well combined. Add in ¾ cup of macadamia nuts (optional).
Add in macadamia nuts (optional).
Portion cookie dough using a cookie scoop and place on parchment paper-lined baking sheet. Use a flat-bottom measuring cup (or water glass) to gently flatten each cookie.
Bake for 9-10 minutes at 350˚F / 175˚C, then remove from oven and let cool completely.
When cooled, drizzle white chocolate over each cookie and top with more macadamia nuts.