Instructions

• In a large bowl combine ½ cup vegetable oil, ¾ cup dark brown sugar, ½ cup granulated sugar, ⅓ cup unsweetened applesauce, and 1 tsp vanilla extract. Using a hand mixer on low speed, beat for 2 minutes until the mixture is well emulsified and smooth.
• Add 2½ cups all-purpose flour (or GF flour blend), 1 tbsp matcha powder, 1 tsp baking soda, and ½ tsp salt to the wet mixture. Stir with a spatula or mixer on low until the dry ingredients are completely incorporated and the dough is very thick but still soft.
• Fold 1½ cups white chocolate chips into the dough until evenly distributed.
• Cover the bowl and chill the dough in the refrigerator for at least 30 minutes to firm it and help prevent spreading during baking.
• When ready to bake, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
• Scoop dough in 2-tablespoon portions. Roll each portion into a ball and place the balls 2–3 inches apart on the prepared baking sheets.
• For pillowy, soft cookies do not flatten the balls. For thinner, chewier cookies, gently flatten each ball to about 1 inch thick with the palm of your hand or the bottom of a small glass.
• Bake for 8–12 minutes, until the edges are just barely golden. (Baking time varies by oven; a conventional/non-fan oven may need the full 12 minutes.)
• Remove the baking sheet from the oven and let the cookies cool on the sheet for at least 10 minutes before transferring them to a cooling rack. The cookies will puff in the oven and collapse slightly as they cool.