Democracy Dies in Darknessclock50 minscourseDessertStart CookingComment on this storyAdd to your saved recipesBy Aran Goyoaga

These striking tri-color chocolate-matcha crinkle cookies have a crispy exterior and soft interior, come together in less than an hour and look beautiful in a holiday cookie box or tray. They are also free of gluten, dairy, eggs, nuts and sesame.

For the dairy-free butter, it’s best to use the kind that is specifically branded for baking, which comes in stick form. The dairy-free butters in tubs tend to have a higher water content and don’t react the same when baking. It’s best to use store-bought oat flour, as a food processor will not grind it fine enough for this recipe. Be sure to use oat flour marked “gluten-free” (oats themselves are gluten-free but are sometimes processed in facilities where traces of gluten are present).

For best results, use a kitchen scale to carefully weigh the ingredients. Slight variations can have an impact on the final texture.

Make ahead: The shaped dough balls can be refrigerated on a tightly wrapped sheet pan for up to 1 day.

Storage: Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

From Aran Goyoaga, author of “Cannelle et Vanille Bakes Simple” (Sasquatch Books, 2021).

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Ingredients

measuring cup

Servings: 12  (makes 12 cookies)

Directions

Time Icon Active: 30 mins| Total: 50 mins, plus cooling time

  • Step 1

    Position a rack in the middle of the oven and preheat to 350 degrees. Line two large sheet pans with parchment paper.

  • Step 2

    In a food processor, combine 1 1/2 cups (180 grams) of oat flour, the confectioners’ sugar, tapioca starch, baking soda and salt. Pulse to aerate, about 10 times. Add the butter, applesauce and vanilla and process until you have a soft, sticky dough, about 30 seconds. Let the dough sit for 5 minutes to hydrate. Do not clean the food processor; you will use it again. (If the dough feels too dry, add 1 to 2 teaspoons more applesauce, and if it feels too wet, add 1 tablespoon of the oat flour.)

  • Step 3

    Divide the dough into 3 equal parts (200 grams each) and place each piece in separate small bowls. Return one of the dough pieces to the food processor and add the remaining 1 tablespoon of the oat flour. Process until smooth, about 5 seconds, and return to its bowl.

  • Step 4

    Return a second piece of dough to the food processor and add the matcha powder and lemon zest. Process until smooth and green, about 5 seconds; then return the matcha dough to its bowl. Don't worry if some of the matcha remains in the food processor, as the cocoa is darker and will cover any dusting of green.

  • Step 5

    Add the final piece of the plain dough to the food processor. Add the cocoa powder and process until smooth, about 5 seconds; then return the dough to its bowl. The dough is soft, so use a flexible spatula to scrape as much of it as possible out of the food processor bowl after each flavoring.

  • Step 6

    Spread the granulated sugar on a small plate. Take about 3/4 tablespoon (17 grams, about the size of a large marble) of each of the three doughs. Press them together and roll into a ball 1 1/2 to 2 inches wide. Then roll the combined dough ball in the sugar and place on the prepared sheet pans, making sure the three colors are visible on top. Repeat with the remaining dough, spacing the balls 2 to 3 inches apart to account for spreading. If the dough becomes too sticky to work with, cover the bowls and refrigerate for 5 minutes.

  • Step 7

    Lightly flatten the dough balls with your palms, and then use your fingertips to smooth and reshape the edges so you have even circles (this will ensure they are nice and round when they bake).

  • Step 8

    Bake one sheet at a time for 6 minutes. Check the cookies to see if they are firming up and have begun to crack. If they have not begun to crack, take a flat spatula and lightly press on the cookies just until they begin to crack. Continue baking another 4 to 5 minutes, or until the cookie edges are firm but the center still feels soft. Transfer the sheet pan to a wire rack and let cool for about 10 minutes. Then transfer the cookies directly to the rack and let cool completely. Repeat with the other pan.

    • Variations

    This recipe is nut-free, but if you can tolerate nuts, add 1 teaspoon of almond extract to the dough for a nutty scent.

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    Nutritional Facts

    Per cookie

    • Calories

      218

    • Fat

      6 g

    • Saturated Fat

      5 g

    • Carbohydrates

      38 g

    • Sodium

      187 mg

    • Cholesterol

      0 mg

    • Protein

      3 g

    • Fiber

      3 g

    • Sugar

      20 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Aran Goyoaga, author of “Cannelle et Vanille Bakes Simple” (Sasquatch Books, 2021).

    Tested by Ann Maloney.

    Published December 4, 2023

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