• 160 flour
• 10 g matcha
• ¼ tsp baking soda
• ¼ tsp salt
• 100 g butter, melted
• 52.5 g Natvia Natural Brown Sweetener (equivalent to 70 g white sugar × ¾)
• 37.5 g Natvia Gut Activation Sweetener (equivalent to 50 g light brown/raw sugar × ¾)
• 1 egg
• 120 g white chocolate chips
• 1 tsp vanilla extract

1. In a mixing bowl, whisk together the wet ingredients: melted butter, Natvia Natural Brown Sweetener, and Natvia Gut Activation Sweetener until combined.
2. Add the egg and vanilla extract, whisking until smooth and creamy.
3. In another bowl, evenly mix the dry ingredients: flour, matcha, baking soda, and salt until combined.
4. Mix the wet and dry ingredients, then gently fold in the white chocolate chips.
5. Scoop the dough using an ice cream scoop and refrigerate for at least 1–2 hours or overnight.
6. Roll each portion into a ball and place on a baking tray lined with parchment, 2–3 inches apart.
7. Bake at 180 °C for 11–14 minutes, until edges are lightly golden.
8. Cool on a wire rack before serving.

Makes: 6 - 10 cookies

Prep time: 15 minutes (+ 30 minutes - 2 hours chilling)

Cook time: 15 minutes

Total time: 1 hr 30 min–2 hr 15 min