Triple Ginger Matcha Cookies

• 1 1/4 cups almond flour
• 1 cup brown rice flour
• 1/4 cup tapioca starch
• 3 teaspoons matcha powder, divided
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon (pink) salt
• 1/2 teaspoon black pepper
• 1/2 cup honey or agave
• 1/2 ripe, medium avocado
• 1/3 cup olive oil
• 2 teaspoons grated ginger
• 1/3 cup candied ginger, finely chopped
• 3 tablespoons coarse sugar

1. Preheat oven to 350u0b0. Line a baking sheet with parchment paper.
2. In a large bowl whisk together almond flour, brown rice flour, tapioca starch, 2 teaspoons of the matcha powder, baking soda and spices until well combined. In a separate bowl or blender thoroughly combine honey, avocado, olive oil and grated ginger. Stir in candied ginger. Stir the wet mixture into the dry. The dough should resemble a softer, stickier, grittier sugar cookie dough. It will feel greasy as well. If you can't roll a ball of dough in your hands without it sticking everywhere and falling apart, add a few teaspoons of rice flour until it reaches the previously described consistency.
3. Combine the coarse sugar and remaining teaspoon of matcha powder in a small bowl. Scoop 1 tablespoon of the cookie dough and roll into a ball with your hands. Carefully roll the dough in the matcha-sugar mixture and place on the prepared cookie sheet. Repeat with remaining dough. Take a flat-bottomed glass and press the dough balls into 1/3 inch disks.
4. Bake for 7-9 minutes. Allow the cookies to cool in the pan for 5 minutes then move them to a wire rack to cool completely. Enjoy with a cup of jasmine tea, a good book and a blanket.

almond flour, brown rice flour, tapioca starch, matcha powder, baking soda, cinnamon, ground ginger, salt, black pepper, honey, avocado, olive oil, ginger, candied ginger, coarse sugar

Taken from food52.com/recipes/40060-triple-ginger-matcha-cookies (may not work)