top of page

Sesame Flour & Mulberry Matcha Cookies (Vegan & Gluten Free)

35 approx. of 35mm diameter cookies


(Dry) 50g Raw Brown Sugar (or Coconut Sugar)

(Dry) 1 Teaspoon Bicarbonate Soda

(Dry) A pinch of Sea Salt

(Wet) 20g Plant based Milk (Almond Milk, Soy Milk etc)


1. Preheat oven to 150C to 160C. Line 2 baking trays with baking paper.

2. Shift each of the dry ingredients and put into a bowl and mix well.

3. Combine all of the wet ingredients in a bigger bowl.

4. Pour the mixed dry ingredients(2) into the wet mixture(3) then combine until mix completely.

5. Make 2cm diameter balls and place on the lined baking trays. (Leave a space between each dough)

6. Bake at 150C for 5 to 7 minutes.

7. Leave them on the trays for 10 minutes then transfer to a cooling rack.

bottom of page