Matcha Cookies

 

Dry Ingredients
  1 1/2 cups (1.5 cups) all purpose flour
  3/4 cup corn flour (recipe called for almond flour, but Meghan has nut allergy)
  1 teaspoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  1 Tablespoon tapioca starch
  2 Tablespoon matcha powder

Wet Ingredients
  2/3 cup melted coconut oil
  1 cup sugar
  6 Tablespoons non-dairy milk
  2 teaspoons vanilla extract
Mix dry ingredients.

Melt sugar into melted coconut oil.  Blend in other wet ingredients.
Mix dry and wet ingredients together.
Chill dough for 15 minutes.
Make balls.  For large balls, she put 5 balls to cookie sheet.
Freeze for ten to twenty minutes until firm.
Bake one tray at a time for 14 to 15 minutes.
Dust cookies with powdered sugar.

I had spreading issues.  I mashed the cookies down at the 5 minute point to end thickness.
We thought the issue may be from bad/old baking powder.  It may have also been from my cornstarch substitution.