Pistachio Matcha Cookies

• 1/2 cup brown sugar
• 1/4 cup raw sugar
• 2 tablespoons tapioca flour
• 1 teaspoon pure vanilla extract
• 1/4 cup non-dairy milk, cashew or almond
• 1 tablespoon matcha powder
• 2/3 cup sunflower or coconut oil
• 3/4 cup 1 tbs unbleached all purpose flour
• 3/4 cup 1 tbs whole wheat flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 cup pistachios, raw and shelled

1. Preheat oven to 375u0b0.
2. In a small sauce pan, warm 1/4 cup non-dairy milk for 2-3 minutes. You don't need to bring the milk to boil, but make sure that it is warm to touch. Pour into small bowl and use match whisk to dissolve 1 tsp matcha powder. Set aside.
3. In a medium bowl, combine flour, sea salt, and baking soda. Set aside. In a large bowl, combine sugar, oil, vanilla, tapioca flour, and matcha milk. Whisk for 3-5 minutes until the mixture looks like smooth caramel. Slowly add the dry ingredients to your wet ingredients followed by pistachios. Cook for 8 minutes on the middle rack + snack away.

brown sugar, sugar, tapioca flour, vanilla, nondairy milk, matcha powder, sunflower, flour, whole wheat flour, salt, baking soda, pistachios

Taken from food52.com/recipes/34155-pistachio-matcha-cookies (may not work)