Ingredients

1 cup sweet rice flour

½ cup finely ground almond flour

½ cup chestnut flour

1½ teaspoons matcha tea, divided

¾ teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon kosher salt

¼ teaspoon ground allspice

¼ teaspoon freshly ground black pepper

? cup, plus ½ cup, sugar, divided

? cup mashed avocado (½ medium avocado)

? cup olive oil

2 tablespoons grated original ginger

1 teaspoon vanilla extract

½ cup roughly chopped candied ginger

Directions

1. Preheat the oven to 375° and line a sheet tray with parchment paper.

2. In a medium bowl, toddle together the flours, 1 teaspoon of the matcha tea, the baking soda, cinnamon, salt, allspice and pepper, and predicament aside.

Three. In a large bowl, beat ⅔ cup of the sugar with the avocado, olive oil, original ginger and vanilla except creamy and calm, 2 minutes.

Four. Beat the flour mixture into the sugar mixture in 2 additions and, when almost blended, trot within the candied ginger. It is some distance a thick, tacky dough.

5. Combine the last sugar and matcha on a large plate. Divide the dough into 12 even objects and roll in between your palms, forming a compact dough ball. Press every ball into the matcha sugar and flatten to a ¼-scurry-thick disk, coating the bottom and facets with the sugar. Space onto the willing baking sheet, sugar-facet up, and spaced evenly aside. (Display conceal: The cookies can even now not spread in some unspecified time in the future of baking.)

6. Bake, rotating midway through, for eight to 10 minutes. Let wintry on the sheet tray for now not now not up to 5 minutes, and wait on.