The holidays arouse serious food feelings. You long for those special treats that trigger fond memories of years past. The ones whose aromas permeate you home and your heart. Recipes passed from grandmother to mother to you are tenderly prepared and served to your loved ones.

But lets be real, it’s the week of Christmas and you’ve already indulged yourself into a spandex only wardrobe. There are a few more social gatherings to attend and contribute to, but you can’t bear the idea of baking another sugar cookie.

Enter my matcha green tea ginger cookies. The texture is akin to the beloved soft ginger bread cookie, and the familiar warm spices of cinnamon, ginger and allspice are present. But but the matcha elevates sophisticates this cookie. It’s also an antioxidant bomb as it’s packed with olive oil, matcha and avocado.

Did I mention it’s gluten-free and (almost) vegan?

MATCHA GREEN TEA GINGER COOKIES

makes about 2 dozen cookies

INGREDIENTS

• 1 1/4 c. almond flour
• 1 c. brown rice flour
• 1/4 c. tapioca starch
• 3 tsp matcha  green tea powder, divided
• 3/4 tsp baking soda
• 1 tsp each cinnamon, ground ginger, (pink) salt
• 1/2 tsp each allspice + black pepper

• 1/2 c. honey**
• 1/2 medium avocado
• 1/3 olive oil
• 2 tsp grated ginger
• 1/3 c. candied ginger, finely chopped

• 3 Tbsp coarse sugar

DIRECTIONS

Preheat oven to 350°. Line a baking sheet with parchment paper.

In a large bowl whisk together almond flour, brown rice flour, tapioca starch, 2 teaspoons of the matcha powder, baking soda and spices until well combined. In a separate bowl or blender thoroughly combine honey, avocado, olive oil and grated ginger. Stir in candied ginger. Stir the wet mixture into the dry.

Combine the coarse sugar and remaining teaspoon of matcha powder in a small bowl. Scoop 1 tablespoon of the cookie dough and roll into a ball with your hands. Carefully roll the dough in the matcha-sugar mixture and place on the prepared cookie sheet. Repeat with remaining dough. Take a flat-bottomed glass and press the dough balls into 1/3 inch disks.

Bake for 7-8 minutes. Allow the cookies to cool in the pan for 5 minutes then move them to a wire rack to cool completely. Enjoy with a cup of jasmine tea, a good book and a blanket.

**If you want to use regular sugar instead of honey, reduce almond flour to 1 cup and brown rice flour to 3/4 of a cup.