Fudgy Matcha White Chocolate Cookies (No Table Sugar)
I’ve given this recipe a fresh, vibrant makeover. With Xylitol instead of sugar and a gluten-free flour blend, these cookies still have that signature "fudgy on the inside, crispy on the edge" texture.
There is something special about the combination of earthy Matcha and creamy white chocolate. But usually, a cookie this „fudgy“ is a real sugar bomb.
I’m lately trying all kinds of different treats – that’s my latest favorite: The ultimate afternoon treat, made without refined sugar.
🌱 100% Gluten-Free 🌱 No table sugar 🌱 100% Fudgy
- Xylitol instead of sugar: The sweetness comes from Xylitol instead of refined sugar.
- Matcha Magic: The Matcha gives the cookies their vibrant green color and a fine, slightly bitter flavor.
- The Texture: Being gluten-free doesn’t mean sacrificing the „chew.“ These are dense, soft, and slightly decadent in the center—exactly how a good cookie should be.
If you’re craving something sweet with a short ingredient list, this has become my absolute favorite. It’s light, vibrant, and goes perfectly with a cup of tea.
Matcha White Chocolate Cookies (No Table Sugar, Gluten-Free)
Method
Quick Instructions:
Combine: Use a hand mixer to blend the softened butter, Xylitol, and Matcha powder for 20–30 seconds. (Don't over-mix!)
Egg: Mix in the cold egg until just combined.
Dry Ingredients: Fold in the GF flour, salt, leavening, and white chocolate chips until the dough just comes together.
The Secret Step: Scoop the dough into balls and refrigerate overnight.
Bake at 175°C for 12 –13 minutes.
Notes
Nutrition Facts (Per Cookie) Net Carbs: Because Xylitol is a sugar alcohol, many people subtract it from the total carbs. That leaves about 8 g „effective“ carbs per cookie.
