The Wooed Cookie × A Ritual Recipe

These are the kind of cookies you just keep coming back too; light, energising, and made with everyday ingredients. Gluten free, refined sugar free, and vegan friendly, this recipe is a nourishing base for creativity. Tika of THE WOOED shares her go-to treat, recently given a little glow up with the grounding goodness of matcha; a combination that’s quickly become a ritual in her home.

I use this recipe as a base and often play around with adding different herbs/spices/nuts depending on how I’m feeling and what’s in the cupboard.

Recently I added Matcha and was blown away by how good they were, so this recipe has been on repeat in our house lately.

Some other favourite variations are dark choc chips and dried cranberries.

Ingredients:

2 cups buckwheat flower
1/2 cup maple syrup
1 cup tahini
1 tablespoon organic matcha powder
Teaspoon cardamom powder
1/2 teaspoon aluminium free baking powder

1. Preheat the oven to 200 degrees celsius and line a large baking tray.
2. Add all dry ingredients to a mixing bowl, followed by all the wet ingredients - mixing until well combined and a thick cookie dough texture is formed.
3. Continue kneading the dough with your hands to ensure ingredients are well combined and shape into a large ball.
4. Cover and place dough in the fridge for 30mins - I know it’s tempting to skip this step, but it’s the key to the perfect cookie, crunchy on the outside, soft on the inside. So now is the time to put that patience to the test!
5. After 30mins, take dough out of the fridge and split down into your desired sized cookie. For a medium/large cookie, this recipe should make about 6.
6. Flatten into a cookie shape and arrange evenly on the baking tray.
7. Bake for approximately 9-12 minutes. Keep an eye on them as baking time will vary deepening on your oven.

When they have a nice golden brown colour, take them out and let cool for around 10 minutes. They outside will harden as they cool.

Enjoy!