Comments on: Matcha Cookies

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 21 Mar 2024 21:13:23 +0000

In reply to Elena. Hi Elena, we haven't tried it, but I think it would work fine!

By: Elena

Elena — Sun, 17 Mar 2024 04:08:33 +0000

Hi. Can I change the coconut oil to butter? I know it won’t taste the same. But will it works?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 15 Mar 2024 20:34:28 +0000

In reply to Cari. Hi Cari, I'm not sure what happened then! We have made this recipe many times and have never had them spread. In the future, I would recommend chilling the dough if it feels soft to scoop. It could help them hold their shape.

By: Cari

Cari — Fri, 15 Mar 2024 15:23:54 +0000

In reply to Jeanine Donofrio. Didn’t change a thing & was very cautious to measure the amount of coconut oil precisely. Eggs was 1 whole large & 1 yolk. Should i have refrigerated the dough first? I don’t recall seeing a suggestion to do that.

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 15 Mar 2024 13:47:15 +0000

In reply to Cari. Hi Cari, did you change any of the ingredients? (the coconut oil or the eggs?) The green color will depend on the type of matcha, they can all vary.

By: Cari

Cari — Thu, 14 Mar 2024 01:25:56 +0000

These were super easy to make and I’m enjoying one hot off the sheet as they cool. The taste is yummy. The color not as pretty or vibrant as I had hoped. Most unfortunate though is that they spread like crazy. My measurements were spot on but they flattened and doubled in size. Plenty delicious for me to eat at home but wouldn’t bring them to the office to share. What went wrong?