- 1 cup sweet rice flour
- 1⁄2 cup finely ground almond flour
- 1⁄2 cup chestnut flour
- 11⁄2 teaspoons matcha tea, divided
- 3⁄4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon freshly ground black pepper
- 2⁄3 cup, plus 1⁄2 cup, sugar, divided
- 1⁄3 cup mashed avocado (1⁄2 medium avocado)
- 1⁄3 cup olive oil
- 2 tablespoons grated fresh ginger
- 1 teaspoon vanilla extract
- 1⁄2 cup roughly chopped candied ginger
- Preheat the oven to 375°and line a sheet tray with parchment paper.
- In a medium bowl, whisk together the flours, 1 teaspoon of the matcha tea, the baking soda, cinnamon, salt, allspice and pepper, and set aside.
- In a large bowl, beat 2⁄3 cup of the sugar with the avocado, olive oil, fresh ginger and vanilla until creamy and smooth, 2 minutes.
- Beat the flour mixture into the sugar mixture in 2 additions and, when almost combined, stir in the candied ginger. It will be a thick, tacky dough.
- Combine the remaining sugar and matcha on a large plate. Divide the dough into 12 even pieces and roll in between your palms, forming a compact dough ball. Press each ball into the matcha sugar and flatten to a 1⁄4-inch-thick disk, coating the bottom and sides with the sugar. Place onto the prepared baking sheet, sugar-side up, and spaced evenly apart. (Note: The cookies won’t spread during baking.)
- Bake, rotating halfway through, for 8 to 10 minutes. Let cool on the sheet tray for at least 5 minutes, and serve.