Hojicha Almond Cookies
Soft centre, crispy edges, and a roasty, toasty, nutty flavour.
A toasted almond tea is one of my favourite calming beverages. It’s cozy, its flavourful, and super warming. These cookies are a little nod to that tea. A big shoutout to my partner for the idea, these hojicha almond cookies are toasty and comforting in all the best ways.
For those not familiar, hojicha is Japanese roasted green tea and has a delicious toasty, nutty flavour. It has a really delicious aroma and a beautiful soft brown colour. I use it a lot in evening lattes as it’s fairly low in caffeine and super comforting. Paired with almonds to compliment its nutty profile these cookies are a new favourite evening treat.
Why you’ll love this recipe:
A subtle toasty, nutty flavour.
Comes together in just one bowl.
Keeps well in an air-tight container.
Top tips for making hojicha almond cookies:
Beat the butter and sugar well. Part of making the perfect cookie is beating the butter and sugar well enough. For this recipe we use melted vegan butter and mix with both brown and granulated white sugar. Using a rubber spatula mix until combined and smooth. You can also use an electric hand mixer.
Don’t over-mix the dough. Once you add the flour you’ll want to be very careful about how much your mixing the cookie dough. Over mixing flour with promote gluten development leading to a tough cookie.
Use a cookie scoop. For even cookies that bake at the same time a cookie scoop is perfect! A simple tool that keeps cookie dough all a similar size. Alternatively you can weigh out the cookie dough.
Let rest on the baking sheet. The cookies will continue to bake and set on the hot baking sheet, which is what you want. Let them rest for 5 minutes before transferring to the cooling rack.
How to make hojicha almond cookies:
Prep Time: 10 Min | Bake Time: 14 Min | Total Time: 24 Min
Makes: 10 cookies
Ingredients:
1 flax egg (1 tbsp ground flaxseed + 3 tbsp lukewarm water)
56 g (1/4 cup) non-dairy butter, melted
75 g (6 tbsp) brown sugar
25 g (2 tbsp) granulated sugar
1/4 tsp almond extract
75 g (1/2 cup + 2 tbsp) all-purpose flour
26 g almond flour
1 tbsp hojicha powder
1/4 tsp baking soda
pinch kosher salt
30 g sliced almonds
Instructions:
Before you start: Prepare the the flax egg and let rest for 5 minutes to thicken.
Heat oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper.
Cream together melted butter, brown sugar, and granulated sugar with a spatula or hand mixer until smooth - about 5-6 minutes.
Mix in the almond extract and flax egg.
Fold in the all-purpose flour, almond flour, hojicha powder, baking soda, and kosher salt until it just combined and no dry flour remains. Mix in the sliced almonds.
Using a 3 tbsp cookie scoop, scoop cookie dough onto the prepared baking sheet spaced 2 inches apart. You should get about 6 cookies on a baking sheet, so you will need to bake in multiple batches.
Bake for 13-14 minutes then let rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Repeat steps 5-6 for remaining cookie dough.